If you’re craving a comforting breakfast or a protein-packed meal that feels like a warm hug, the High-Protein Cottage Cheese Egg Bake with Spinach Recipe is here to become your new go-to. This dish brings together the creamy richness of full-fat cottage cheese with fluffy eggs and vibrant spinach, creating a deliciously satisfying casserole that’s as beautiful to look at as it is to eat. You’ll love how each slice delivers a hearty 20 grams of protein, making it perfect not just for breakfast, but any time you need a nourishing boost. Plus, it’s easy to make and ideal for meal prepping, so tasty, wholesome meals are ready when you need them most.
Ingredients You’ll Need
This High-Protein Cottage Cheese Egg Bake with Spinach Recipe shines because of its simple, accessible ingredients, each carefully chosen to enhance flavor, texture, and nutrition. From the creamy cottage cheese to the fresh baby spinach, every element plays a key role in making this bake irresistibly good and balanced.
- 12 large eggs: The foundation for fluffiness and protein power in this bake.
- 18 ounces full-fat cottage cheese: Adds creamy texture while boosting protein content significantly.
- 1 cup whole milk: Gives the bake a smooth consistency and helps everything blend beautifully.
- 1/2 cup Parmesan cheese, grated and divided: Brings a bright, nutty flavor and a delightful crust.
- 1/4 teaspoon salt, divided: Enhances all the flavors without overpowering the dish.
- 1/4 teaspoon ground black pepper: Adds a subtle kick to awaken your taste buds.
- 3 cups baby spinach, chopped: Loads of fresh greens that add color, nutrients, and a touch of earthiness.
- Cooking spray: Keeps your baking dish greased for an easy release and perfect edges.
How to Make High-Protein Cottage Cheese Egg Bake with Spinach Recipe
Step 1: Prep Your Oven and Baking Dish
Start by heating your oven to 375 degrees Fahrenheit and generously spraying a 9 x 13-inch baking dish with cooking spray. This ensures the egg bake won’t stick and will have clean edges when you slice it later. Simple prep makes all the difference!
Step 2: Whisk Your Eggs and Dairy
In a large mixing bowl, crack all 12 eggs and whisk them until just blended. Then add the full-fat cottage cheese, whole milk, most of the Parmesan cheese, half the salt, and the black pepper. Whisk everything together until smooth and creamy. This step creates the silky custard base that’s going to make your bake irresistibly fluffy and high in protein.
Step 3: Fold in the Spinach
Next, gently stir in the chopped baby spinach, making sure it’s evenly distributed throughout the egg and cheese mixture. This bursts of green add not only vibrant color but fresh flavor and nutrition to every bite.
Step 4: Pour, Sprinkle, and Bake
Pour your egg mixture into the prepared baking dish. Then sprinkle the remaining Parmesan cheese and the rest of the salt over the top. Pop it into the oven uncovered and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The golden, bubbly top signals it’s ready!
Step 5: Cool and Slice
Remove the bake from the oven and let it cool for about 20 minutes—this helps it set, making slicing easier and neater. Cut into 8 generous slices, and your satisfying, protein-packed meal is ready to enjoy warm or cold.
How to Serve High-Protein Cottage Cheese Egg Bake with Spinach Recipe
Garnishes
Adding fresh garnishes is a fantastic way to take this bake to the next level. Consider a sprinkle of chopped fresh parsley or chives to add a lively pop of color and a touch of herbal brightness. A dollop of sour cream or Greek yogurt can add creaminess if you want a tangy contrast that complements the savory flavors perfectly.
Side Dishes
This dish pairs beautifully with a variety of sides depending on the occasion. For a light breakfast, fresh fruit or a crisp side salad works wonderfully. For a heartier meal, roasted potatoes or avocado slices add extra texture and richness, making it a well-rounded plate full of flavor and nutrients.
Creative Ways to Present
Make your High-Protein Cottage Cheese Egg Bake with Spinach Recipe feel special by serving individual skillet-sized portions for a rustic look. Alternatively, layer slices with fresh tomato and basil for a colorful brunch platter. You can even roll slices into wraps or stuff into pita pockets, making this dish as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. This bake keeps well for up to 4 days, making it perfect for busy mornings or quick meals on the go. Just grab a slice and enjoy the protein-packed goodness anytime!
Freezing
You can freeze leftover High-Protein Cottage Cheese Egg Bake with Spinach Recipe portions by wrapping them tightly in plastic wrap and foil or placing them in a freezer-safe container. Freeze for up to 3 months to maintain the best flavor and texture. Simply thaw overnight in the fridge before reheating.
Reheating
Reheat your slices gently in the microwave for about 1 to 2 minutes or until warmed through. To keep the top slightly crisp, reheating in a toaster oven or conventional oven at 350 degrees Fahrenheit for 10 to 15 minutes works beautifully. Either way, your bake’ll be just as comforting as when freshly made.
FAQs
Can I use low-fat cottage cheese instead of full-fat?
Absolutely! While full-fat cottage cheese adds extra creaminess and richness, low-fat cottage cheese will work fine if you’re aiming for a lighter dish. The texture might be a little less creamy, but the dish will still be delicious and high in protein.
Is it possible to make this recipe vegetarian-friendly?
This High-Protein Cottage Cheese Egg Bake with Spinach Recipe is already vegetarian as it contains no meat, but if you’re looking to keep it vegetarian while omitting eggs, you’d need a different base entirely. As is, it’s perfect for vegetarians who eat eggs and dairy.
Can I add other vegetables or herbs?
Definitely! Feel free to mix in diced bell peppers, mushrooms, or tomatoes for extra flavor and nutrients. Fresh herbs like thyme, rosemary, or dill can also add delightful twists. Just be mindful of moisture content to keep the bake from becoming too watery.
How do I know when the bake is fully cooked?
The best way is to insert a toothpick or a skewer into the center—if it comes out clean or with just a few moist crumbs, the bake is done. The top should be golden and slightly puffed but not too browned or dry.
Can I make this recipe gluten-free?
Yes! This recipe contains no gluten ingredients, making it naturally gluten-free. Just ensure the Parmesan cheese you use is certified gluten-free if you have a sensitivity, as occasionally some cheese brands may process on shared equipment.
Final Thoughts
I genuinely hope you give this High-Protein Cottage Cheese Egg Bake with Spinach Recipe a try because it’s one of those dishes that feels like a nourishing hug in every bite. Whether you’re meal prepping for the week or treating yourself on a quiet weekend morning, it’s easy to make, packed with protein, and endlessly adaptable. You’re going to love how it lifts your energy and brightens your day!
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High-Protein Cottage Cheese Egg Bake with Spinach Recipe
- Total Time: 42 minutes
- Yield: 8 slices
- Diet: Low Calorie
Description
This high-protein Cottage Cheese Egg Bake features a fluffy blend of eggs, full-fat cottage cheese, Parmesan cheese, and nutritious baby spinach. Baked to perfection, this dish provides approximately 20 grams of protein per serving, making it an ideal choice for a healthy breakfast or meal prep option. With simple ingredients and easy preparation, it’s perfect for anyone looking for a savory, satisfying, and nutrient-dense meal.
Ingredients
Egg Mixture
- 12 large eggs
- 18 ounces full fat cottage cheese (4% fat)
- 1 cup whole milk
- 1/2 cup Parmesan cheese, grated, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 cups baby spinach, chopped
Other
- Cooking spray (such as Misto)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking, then set it aside.
- Mix Eggs and Dairy: In a large mixing bowl, crack and whisk together the 12 large eggs until well combined. Add the full-fat cottage cheese, whole milk, most of the grated Parmesan cheese (reserve a small amount for topping), half of the salt, and the ground black pepper. Whisk thoroughly to create a smooth mixture.
- Add Spinach: Fold the chopped baby spinach into the egg and cheese mixture until evenly distributed throughout the batter.
- Pour and Top: Pour the entire mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese and the rest of the salt evenly on top.
- Bake: Place the baking dish in the oven and bake uncovered for approximately 35 minutes. The egg bake is done when a toothpick inserted into the center comes out clean and the top is slightly golden.
- Cool and Serve: Remove the egg bake from the oven and allow it to cool for about 20 minutes. This resting time helps the bake to set, making it easier to cut into 8 equal slices. Serve warm or chilled as desired.
Notes
- You can substitute part-skim cottage cheese to reduce fat content, but full-fat provides creaminess.
- Fresh spinach can be swapped with frozen spinach; if using frozen, thaw and squeeze out excess water before adding.
- For extra flavor, consider adding herbs like chives or parsley.
- This egg bake is excellent for meal prep and can be stored in the fridge for up to 4 days.
- Reheat slices gently in a microwave or oven to maintain texture.
- Prep Time: 7 minutes
- Cook Time: 35 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
