Cottage Cheese Spinach Egg Bake
Fluffy high-protein egg bake with cottage cheese, spinach, and cheddar—USA brunch casserole that meal-preps like a dream. Bake until the center reaches a food-safe 160°F; leftovers reheat to 165°F.
🛒Ingredients
- 8 large eggs
- 1 1/2 cups low-fat cottage cheese
- 1 cup shredded cheddar or mozzarella
- 5 ounces fresh spinach, chopped (or 10 ounces frozen, thawed and squeezed dry)
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray or oil for the pan
🔧Kitchen Tools Needed
- 8x8 baking dish
- Mixing bowl
- Whisk
- Instant-read thermometer
📝Instructions
- 1
Heat oven to 375°F. Grease an 8x8 or 9-inch baking dish.
- 2
Whisk eggs until blended. Stir in cottage cheese, most of the shredded cheese, spinach, bell pepper, green onion, salt, pepper, and garlic powder.
- 3
Pour into the dish; sprinkle remaining cheese on top.
- 4
Bake 30–35 minutes until puffed, set in the center, and an instant-read thermometer reads 160°F.
- 5
Rest 5–10 minutes; slice. Refrigerate within 2 hours up to 4 days; reheat portions to 165°F.
🥗Nutrition Information
⚡Calories per serving: 240
🏷️Recipe Tags
❓Frequently Asked Questions
Blend cottage cheese?
Optional—blend for a smoother custard texture.
Muffin tin?
Bake in greased muffin cups 18–22 minutes to 160°F.
Dairy swap?
Use ricotta in place of cottage cheese if preferred.
Food safety?
Egg dishes are safe at 160°F. Chill leftovers within 2 hours; reheat to 165°F.
