Baked Cottage Cheese Eggs

Baked cottage cheese eggs are a soft and fluffy egg dish made with cottage cheese, cooked vegetables, and melted cheese. This simple recipe is a great option for meal prep, breakfast, or brunch.

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Course: Breakfast

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 304kcal

Author: Liora

Ingredients

2 teaspoons olive oil
8 ounces baby bella mushrooms chopped
1 cup yellow onion diced
3 cups fresh spinach chopped
12 large eggs
1 ½ cups cottage cheese full-fat gives a creamier texture, but other options can be used
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon sea salt divided
½ teaspoon black pepper
1 cup shredded cheese cheddar, mozzarella, or parmesan all work well

Instructions

STEP 1: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Heat the olive oil in a large pan over medium heat. Add the mushrooms with a small pinch of salt and cook for about 5–7 minutes, until they soften and start to brown.
STEP 2: Add the diced onion and cook for another 3–4 minutes, until it becomes soft and slightly translucent.
STEP 3: Stir in the spinach and cook just until it wilts. Remove the pan from the heat, then spread the cooked vegetables evenly in the prepared baking dish. Let them cool for a few minutes.
STEP 4: In a blender, combine the eggs, cottage cheese, dried parsley, garlic powder, the remaining salt, and black pepper. Blend until the mixture is smooth and creamy. Stir in the shredded cheese afterward.
STEP 5: Pour the egg mixture over the vegetables in the baking dish, spreading it out evenly.
STEP 6: Bake for 35–40 minutes, or until the center is fully set and the top has a light golden color. Allow it to cool slightly before cutting into portions.

Notes

STORAGE: After cooling completely, cut into portions and place in an airtight container. Store in the refrigerator for up to 4–5 days. Reheat in the microwave for about 30–60 seconds until warm.
FREEZING: Individual portions can be frozen for up to 2–3 months. Wrap them well or use a freezer-safe container. Let them thaw in the fridge overnight before reheating.
MAKE IT YOUR OWN: You can change the vegetables based on what you have available. Options like bell peppers, broccoli, or zucchini work well in this recipe.
LIGHTER OPTION: To reduce fat while keeping the protein high, you can replace part of the whole eggs with egg whites.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition