Spinach & Cottage Cheese Egg Bake — High-protein, low-effort breakfast | Ready in ~40 minutes
Short introduction
This Spinach & Cottage Cheese Egg Bake is a simple, healthy dish. It mixes eggs, cottage cheese, and fresh spinach. You bake it until set. It makes a great breakfast, brunch, or light dinner. It is high in protein and easy to prepare ahead.
introduction
why make this recipe
how to make Spinach & Cottage Cheese Egg Bake
Ingredients :
2 cups fresh spinach, chopped, 1 cup cottage cheese, 6 large eggs, 1/2 cup milk, 1/2 cup shredded cheese (optional), Salt and pepper to taste, 1 teaspoon garlic powder (optional), 1 teaspoon onion powder (optional)
Directions :
- Preheat the oven to 350°F (175°C)., 2. In a mixing bowl, whisk together the eggs and milk., 3. Stir in the cottage cheese, chopped spinach, shredded cheese (if using), and seasonings., 4. Pour the mixture into a greased baking dish., 5. Bake for 30-35 minutes, or until the eggs are set and the top is lightly golden., 6. Allow to cool for a few minutes before slicing and serving.
how to serve Spinach & Cottage Cheese Egg Bake
how to store Spinach & Cottage Cheese Egg Bake
tips to make Spinach & Cottage Cheese Egg Bake
variation (if any)
FAQs (minimum three FAQ)
Why you’ll love it
- It cooks fast and fills the house with a warm smell.
- It gives steady protein from eggs and cottage cheese.
- It uses fresh spinach for color and nutrients.
- It works for meal prep — slice and eat during the week.
- It is mild and kid-friendly, and you can change the seasonings.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Substitutions & key variations
- Milk: use almond milk or oat milk for dairy-free.
- Cottage cheese: swap for ricotta for a smoother texture.
- Shredded cheese: choose cheddar, mozzarella, or pepper jack.
- Add-ins: cooked bacon, diced ham, or sautéed mushrooms work well.
- Greens: use kale or Swiss chard instead of spinach. Chop stems fine or cook briefly first.
Step-by-step
Step 1 — Prep
Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish. Chop the spinach if needed.
Step 2 — Mix
Whisk eggs and milk in a bowl until smooth. Add cottage cheese, chopped spinach, shredded cheese (if using), garlic powder, onion powder, salt, and pepper. Stir until the ingredients combine. Do not overmix.
Step 3 — Bake
Pour the mix into the greased dish. Smooth the top with a spatula. Bake for 30–35 minutes. The center should be set and the top lightly golden. Let it rest for a few minutes before slicing.
Success tips
- Oven temp: keep at 350°F (175°C) for even cooking.
- Texture: cottage cheese gives a slightly grainy, creamy bite. Use ricotta for smoother texture.
- Doneness: insert a toothpick in the center — it should come out mostly clean. A slight wobble is okay; it firms as it cools.
- Avoid watery bake: squeeze excess water from thawed spinach or sauté fresh spinach briefly to remove moisture.
- Even cooking: use a medium-size dish so the bake is neither too thin nor too thick.
How to serve
- Slice warm and serve with toast or roasted tomatoes.
- Top with hot sauce, salsa, or fresh herbs like parsley.
- Use as a filling in a breakfast sandwich or wrap.
- Serve with a side salad for a light lunch.
Storage & reheating
- Refrigerate: store in an airtight container for up to 4 days.
- Freeze: wrap well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: microwave single slices for 60–90 seconds or reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding to the mix.
Q: Is this gluten-free?
A: Yes, this recipe is naturally gluten-free if you use gluten-free add-ins.
Q: Can I make it ahead?
A: Yes. Bake it, cool, and refrigerate. Reheat slices when ready to eat.
Q: How do I make it creamier?
A: Use full-fat cottage cheese or swap for ricotta. Add a little extra milk.
Q: Can I add other vegetables?
A: Yes. Peppers, onions, and mushrooms work well if cooked first.
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Nutrition notes / equivalents
- One serving (if sliced into 6) is high in protein and moderate in calories.
- For lower fat, use low-fat cottage cheese and skim milk.
- For higher calories and flavor, add more shredded cheese or whole milk.
Conclusion + CTA
This Spinach & Cottage Cheese Egg Bake is a quick, healthy dish you can make any day. It stores well and adapts to many tastes. Try small swaps to match your diet and use leftovers for easy breakfasts. For another take on a similar healthy bake, see Healthy Cottage Cheese & Spinach Egg Bake by Clean & Delicious: Healthy Cottage Cheese & Spinach Egg Bake « Clean & Delicious
Links to related recipes
- Spinach and feta frittata
- Veggie breakfast casserole
- Cottage cheese breakfast bowl
Spinach & Cottage Cheese Egg Bake
Ingredients
Main Ingredients
- 2 cups fresh spinach, chopped Can be substituted with kale or Swiss chard.
- 1 cup cottage cheese Or substitute with ricotta for a smoother texture.
- 6 large eggs
- ½ cup milk Almond milk or oat milk can be used for dairy-free.
- ½ cup shredded cheese (optional) Cheddar, mozzarella, or pepper jack recommended.
Seasonings
- to taste Salt and pepper Adjust according to preference.
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish.
- Chop the spinach if needed.
Mix
- In a mixing bowl, whisk together the eggs and milk until smooth.
- Stir in the cottage cheese, chopped spinach, shredded cheese (if using), and seasonings. Mix until combined, but do not overmix.
Bake
- Pour the mixture into the greased baking dish and smooth the top.
- Bake for 30–35 minutes, or until the eggs are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing and serving.