Cottage Cheese Egg Bake (Easy High-Protein Breakfast)

Overhead view of high protein cottage cheese egg bake in a black rectangular baking dish surrounded by a blue napkin, colorful peppers and spinach leaves.

5 from 2 votes

Cottage Cheese Egg Bake (Easy High-Protein Breakfast)

This Cottage Cheese Egg Bake is the ultimate high-protein breakfast that's perfect for meal prep. It's creamy, savory, and packed with flavor - plus it's easy to customize with your favorite veggies, meat, and cheese.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, lunch

Cuisine: American

Servings:

Calories: 274kcal

Author: Dr. Sonali Ruder

Equipment

Large baking dish

Ingredients

1 teaspoon olive oil
1 cup finely chopped bell peppers I use a mix of red, yellow, and orange
3 cups baby spinach, roughly torn
½ cup sliced scallions (about 5 scallions)
12 large eggs
2 cups cottage cheese (2% or whole milk)
1 ¼ cups shredded cheddar cheese, divided use
7 ounces cooked breakfast turkey sausage (like Applegate Naturals), chopped (thawed if frozen)
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and sauté 4-5 minutes, until softened. Stir in the spinach and scallions and cook until wilted, about 1 minute. Season with a pinch of salt and pepper. Remove from heat.
In a large bowl, whisk eggs and cottage cheese until smooth. If desired, blend the mixture with an immersion blender until smooth.
Add ¾ cup of shredded cheese, turkey sausage, garlic powder, salt, pepper, and the veggies from the pan and stir to combine well.
Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup cheese evenly on top.
Bake in the oven 35–40 minutes, or until eggs are set in the center. Let sit 5–10 minutes before slicing into squares. Serve warm.

Notes

For a smoother, quiche-like texture you can blend cottage cheese and eggs together in a blender before adding the other ingredients.
You can use any combination of vegetables such as mushrooms, zucchini, peppers, spinach or onions. I suggest cooking them before adding them to the egg mixture. This removes excess moisture so your egg bake isn't watery. You can also use different types of meat and cheeses.
For individual servings, you can divide the mixture into a greased muffin pan and bake for 20-25 minutes.
This dish is perfect for meal prep! Bake it, let it cool completely, then refrigerate in an airtight container for up to 4 days. You can also cut it into squares, wrap, and freeze for up to 2 months.
Get creative with mix-ins! This recipe is endlessly customizable. Try these variations:
- Mediterranean: Spinach, sun-dried tomatoes, feta, and oregano
- Southwestern: Bell peppers, corn, black beans, and a sprinkle of chili powder
- Breakfast Classic: Cooked turkey bacon, onions, and shredded cheddar
- Garden Veggie: Broccoli, zucchini, mushrooms, parmesan, and fresh herbs
- Caprese: Cherry tomatoes, basil, and mozzarella

Nutrition