Easy Cottage Cheese Egg Bake (High Protein Breakfast)

High Protein egg Bake in a white baking dish with spinach and a green napkin.

5 from 2 votes

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.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Beakfast

Cuisine: American

Servings:

Calories: 166kcal

Author: Nadia

Ingredients

1 tablespoon Butter grass-fed
1 Onion sliced
2 cups Spinach
10 Eggs
16 floz Egg Whites
¾ cup Cottage Cheese
¼ cup Cheddar Cheese shredded
2 tablespoon Potato Starch
1 teaspoon Sea Salt
⅓ cup Smoked Ham diced

Instructions

Preheat your oven to 320 degrees.
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.
1 tbsp Butter, 1 Onion
Add the spinach to the onions and cook until wilted.
2 cups Spinach
Dice the smoked ham and set it aside.
⅓ cup Smoked Ham
In the meantime, 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.
10 Eggs, 16 floz Egg Whites, ¾ cup Cottage Cheese, ¼ cup Cheddar Cheese, 2 tbsp Potato Starch, 1 tsp Sea Salt
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.
Place a second casserole dish filled with hot water on the bottom rack of your oven, then place the casserole dish with the egg mixture on the oven rack above it.
Bake for 1 hour and 20 minutes or until the egg bake has set and is no longer jiggly. Allow the egg casserole to cool for 15 minutes before cutting.

Notes

Expert Tips & Notes

Use the hot-water pan for a softer egg bake: Place a second casserole dish filled with hot water on the bottom oven rack, with the cottage cheese egg bake on the rack above it. This is my trick for helping the eggs bake gently and stay soft and fluffy.

Blend the cottage cheese until completely smooth: Give the egg mixture the full 30 seconds in the blender. Blending the cottage cheese with the eggs and egg whites creates a smoother, creamier texture without noticeable cottage cheese curds.

Use full-fat cottage cheese for the creamiest texture: I prefer full-fat cottage cheese here since it gives the finished egg bake a richer, creamier texture than fat-free cottage cheese.

Keep extra moisture under control: Cook vegetables like onions, spinach, peppers, or mushrooms before adding them to the egg mixture. The potato starch helps absorb some remaining moisture so the casserole sets instead of turning watery.

Let it rest before slicing: Give the egg bake the full 15 minutes to cool after it comes out of the oven. It will continue to set as it rests and hold together much better when you slice it.

Nutrition