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Egg and Cottage Cheese Breakfast Bake (High Protein)
If mornings feel hectic, this High-Protein Egg & Cottage Cheese Breakfast Bake is your morning lifesaver. It’s packed with 20g of protein per slice, preps in just 15 minutes, and keeps the whole family full and happy. Perfect for batch prep and busy weekday mornings.
I don’t know about you but in our house mornings can be a bit chaotic. Between getting the kids dressed and ready, packing lunches, tidying up the toy hurricane, I sometimes feel like I’ve lived 5 lives by 8am. Haha
Prep ahead egg recipes have been a lifesaver. You have an easy breakfast done and ready to go. I’m so happy to add another into the rotation – this egg bake with cottage cheese has been a major winner in our house! We’ve been popping it in the toaster oven to reheat, and even the kids have been gobbling it up and asking for more. Now if that’s not a win then I don’t know what is.
The dietitian in me loves that this recipe is rich in protein from the eggs and cottage cheese and packed with fiber, vitamin C and iron from the broccoli and spinach. As a busy mom, I love that this is a one pan and done meal. You can serve it with a slice of toast or some fruit, or even pop it into an english muffin to make a breakfast sandwich!
Let’s Get Baking
Sauté the veggies. Heat oil in a pan, then cook the yellow onion until soft (1–2 mins). Add broccoli and spinach and sauté another 3–4 mins. Remove from heat.
Mix the eggs. In a bowl, whisk eggs with cottage cheese, green onion, salt, and pepper.
Combine everything. Stir in the feta and sautéed veggies.
Pour into a greased 9×13-inch baking dish.
Bake. Cover with foil and bake at 375°F for 20 mins, then uncover and bake for another 25–30 mins, until set in the middle.
Let cool for 5-10 minutes. Cut into squares or bars and enjoy right away. Alternatively, allow it to cool completely and store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to one month.
3 Mistakes to Avoid
I’ve made these mistakes in the past so you don’t have to! Here are 3 things to avoid when making my fave high protein breakfast casserole.
Don’t skip the veggie sauté. Raw veggies release water while cooking, which can make your egg bake soggy. Always sauté them first.
Watch the bake time. A rubbery texture usually means it’s overcooked. Check the center with a knife after 45 minutes of baking — if there is little to no liquid released when you do so, the bake is done!
Pan size matters.
I tried making this in one of my moms beautiful casserole dishes, but it was smaller and deeper and it took almost an extra 30 minutes to bake! If you don’t have a 9” x 13” pan, I recommend using two smaller ones. Check the center after 30 minutes if doing so!
Meal Prep Like A Pro
Set yourself up for the week and ingredient prep! I like to pre-cut my veggies at the beginning of the week so I only have to do minimal prep each day. I usually will dice up an onion, mince garlic, and then cut a variety of veggies like peppers, mushrooms, and broccoli.
Batch prep and freeze. I highly recommend doubling this recipe. Allow it to cool completely and cut into individual servings. Place in an airtight container separating each layer with a piece of parchment paper. You can keep them in the fridge for 3-5 days or in the freezer for up to one month.
To reheat: Place in the microwave or a toaster oven until warmed through. I highly recommend enjoying a bar on its own with some hot sauce or salsa or toasting up an english muffin for a delicious take on a breakfast sandwich in 5 minutes or less.
Watch how to make it here!
More Quick or Prep Ahead High Protein Breakfasts
- High protein cottage cheese blender pancakes
- 10 Minute Fluffy cottage cheese pesto eggs
- Quick Tiramisu Overnight Oats with Greek Yogurt
- Blended Chocolate Peanut Butter Cup Overnight Oats
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Cottage Cheese Egg Bake with Veggies and Feta
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
If mornings feel hectic, this High-Protein Egg & Cottage Cheese Breakfast Bake is your morning lifesaver. It’s packed with 20g of protein per slice, preps in just 15 minutes, and keeps the whole family full and happy. Perfect for batch prep and busy weekday mornings.
Ingredients
1 tablespoon extra virgin olive oil
1 small yellow onion
1 head broccoli, roughly chopped into ½ inch pieces
2 cups spinach, chopped
12 eggs
2 cups cottage cheese
4 green onions, thinly sliced
1 cup crumbled feta cheese
Salt and pepper to taste
Instructions
- Preheat your oven to 375 F. Prepare a 9” x 13” pan by lining with parchment paper or spraying with olive oil and set aside.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and saute for 1-2 minutes, until translucent. Add the broccoli and spinach and saute another 3-4 minutes. Remove from heat.
- To a medium bowl, add the eggs, cottage cheese, green onion, salt and pepper and whisk to combine. Add the feta and broccoli mixture and mix gently to combine.
- Pour into the baking dish and cover with foil. Bake for 20 minutes. Remove the foil and bake for another 25-30 minutes. The egg bake is done when the center is firm.
- Let cool for 5-10 minutes. Cut into squares or bars and enjoy right away. Alternatively, allow it to cool completely and store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to one month.
