Easy Cottage Cheese Egg Bake (High Protein Breakfast)

This Cottage Cheese Egg Bake is a creamy, high-protein breakfast casserole made with whole eggs, egg whites, blended cottage cheese, smoked ham, spinach, and sharp cheddar. It's a great make-ahead breakfast for meal prep, busy mornings, or weekend brunch when you want something simple and satisfying. What makes this version different is the mix of whole eggs and egg whites, cottage cheese blended until smooth, and a low 320°F bake for a soft, fluffy texture.

As a former nutrition coach, one of the most common struggles I saw, and something I personally dealt with for years, is finding a breakfast that actually keeps you full. So many of my clients started the day with something quick like toast or a smoothie, only to be starving an hour later and reaching for snacks. 

I used to do the same thing and wondered why I couldn't stay satisfied until lunch. That all changed once I started making this egg bake with cottage cheese. It's packed with protein from real food ingredients like eggs, egg whites, cottage cheese, and ham, with no protein powder needed. It's simple, nourishing, and something I meal prep for easy breakfasts during the week.

If you are looking for other High Protein Breakfasts check out my Sheet Pan Breakfast Hash, Cottage Cheese With Fruit Breakfast Bowl, Cottage Cheese Egg Bites, or Cottage Cheese Blueberry Muffins.

• Grass-Fed Butter: Kerrygold Butter is my favorite brand. You could also use ghee if you like.
• Onion: Sweet yellow onion is ideal, but a regular yellow, red onion, or white onion will work just fine.
• Spinach: Use fresh spinach, organic if possible.
• Eggs: Organic cage-free large eggs. Check out Vital Farms, or grab a dozen from your local farmers market.
• Egg Whites: Organic cage-free liquid egg whites.
• Cottage Cheese: My favorite brand of cottage cheese is Good Culture. You will want to use a full-fat cottage cheese or a low-fat cottage cheese.
• Cheddar Cheese: Use your favorite organic cheddar cheese. I usually go for a raw, grass-fed sharp cheddar, which adds so much flavor!
• Potato Starch: This helps absorb excess moisture so the egg bake sets up without turning watery or soggy. You can also use arrowroot powder or gluten-free flour.
• Sea Salt: Salt helps bring all of the flavors together!
• Smoked Ham: Use your favorite organic smoked ham, just dice it up into bite-sized pieces. Leftover Dutch oven ham also works great!
• Cooking Spray: Avocado oil or olive oil spray. This ensures nothing sticks!

How To Make Cottage Cheese Egg Bake

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Preheat your oven to 320 degrees.

Step 2. In a large skillet over medium heat, melt the butter, then add the sliced onions and a pinch of salt. Cook the onions over low heat until they are soft and slightly golden. About 10-15 minutes.

Step 3. Add the spinach to the onions and cook until wilted. Dice your smoked ham and set it aside.

Step 4. Add the whole eggs, egg whites, cottage cheese, cheddar cheese, potato starch, and salt to a high-power blender. Blend on high for about 30 seconds or until everything is combined and smooth.

Step 5. Pour the egg mixture into a lightly greased baking dish. Next, add the ham along with the onion and spinach mixture and distribute it evenly over the egg mixture.

Step 6. Place a second casserole dish filled with hot water on the bottom oven rack, then place the cottage cheese egg bake on the rack above it. Bake for 1 hour and 20 minutes, or until the egg bake is set and no longer jiggly. Allow the egg casserole to cool for 15 minutes before cutting.

Storage and Reheating

• Refrigerator: Let the cottage cheese egg bake cool completely, then slice it into individual portions and store them in an airtight container in the refrigerator for up to 3 to 4 days. Glass meal prep containers work especially well if you want breakfast ready to grab during the week.
• Freezer: This egg bake freezes well for up to 3 months. Wrap individual slices before placing them in a freezer-safe bag or container, or freeze the slices on a sheet pan first so they don't stick together. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in a 250°F oven for about 8 to 10 minutes or in an air fryer at 300°F for about 5 to 7 minutes, until heated through.
• Meal Prep Tip: If you're making this on Sunday for the week, keep the portions you plan to eat within the next 3 to 4 days in the refrigerator and freeze the rest. I like changing up the toppings throughout the week so breakfast doesn't feel repetitive.