Quick & Easy Baked Cottage Cheese Eggs Recipe
This baked cottage cheese eggs recipe is fluffy, protein-packed, and easy to prepare. Perfect for a healthy breakfast, meal prep, or a satisfying brunch, this dish combines simple ingredients like eggs, cottage cheese, spinach, and tomatoes into a delicious oven-baked meal.
Ingredients
- 10 large eggs room temperature
- 2 cups cottage cheese 2% or 4% recommended
- 1/2 cup milk or unsweetened almond milk
- 2 tbsp olive oil or melted butter
- 2 cups baby spinach chopped
- 1 cup cherry tomatoes halved and patted dry
- 1/2 cup green onions sliced
- 1 tsp garlic powder or 1 small clove, minced
- 1 tsp smoked paprika
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/2 –3/4 cup shredded cheese cheddar, mozzarella, or Monterey Jack – optional
- 1 cup cooked chicken breast diced – optional (for high-protein version)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pat dry spinach and tomatoes to remove excess moisture.
- In a large bowl, whisk eggs until smooth. Add cottage cheese, milk, olive oil, salt, pepper, garlic powder, and paprika. Mix until just combined.
- Fold in spinach, tomatoes, and green onions. If using chicken or shredded cheese, fold them in as well.
- Pour mixture into the greased baking dish. Spread evenly with a spatula.
- Bake for 28–35 minutes, until edges are golden and the center is just set. A toothpick should come out mostly clean.
- Let rest for 10 minutes before slicing into 8 squares. Serve warm or store for meal prep.
Notes
- For fluffier texture, use full-fat cottage cheese.
- Pat vegetables dry before adding to prevent watery results.
- To make dairy-free: replace cottage cheese with dairy-free ricotta.
- To freeze: wrap individual portions tightly and store up to 2 months. Reheat in oven at 325°F.