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Cottage cheese egg bake with fresh spinach, cottage cheese and cheddar cheese, hearty breakfast ham, and Dijon mustard is the perfect breakfast to make when you want something that’s filling and has lots of protein!
Starting the week out right with easy, filling breakfast recipes can make all the difference on busy mornings. Berry yogurt breakfast parfaits, grain free homemade granola, and baked oatmeal are just a few of our favorite meal prep staples.
This simple breakfast casserole and Dutch puff pancake recipe are also perfect for prepping the night before—just pop them in the oven in the morning for a warm, hearty breakfast that’s ready to go when you are!
Why You’ll Love Cottage Cheese Egg Bake
- High Protein: This egg casserole contains 25 grams of protein per serving, making it extremely filling and a great way to boost your protein intake first thing in the morning!
- Simple Recipe: Made with just a handful of basic ingredients, this recipe is easy to throw together—even if your morning is a little on the hectic side.
- Flavorful Ingredients: This dish mixes cottage cheese, ham, cheddar, and Dijon mustard to create a creamy, savory breakfast that hits the spot every single time.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Red Onion: Adds a mildly pungent and subtly sweet flavor that goes great with the eggs and ham.
- Cottage Cheese: Gives the egg mixture a creamy texture, while boosting the protein content.
- Dijon Mustard: A subtle tang that gives the egg bake its savory flavor.
- Ham: Brings a classic breakfast flavor and helps make this dish more filling and hearty.
- Spinach: A simple way to work some greens into breakfast time without too much fuss or prep.
Equipment
How to Make Cottage Cheese Egg Bake
Here are the step-by-step instructions for making cottage cheese egg bake.
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Lightly grease an 8×8 baking dish with oil or non-stick cooking spray. Set aside.
Step 3: Drizzle the avocado oil into a small skillet and place it on the stovetop over medium-high heat. Add the onion and garlic and saute for a few minutes until golden brown and aromatic (Photo 1). Remove the skillet from the heat and set aside (Photo 2).
Step 4: In a blender, add the cottage cheese, shredded cheese, Dijon mustard, eggs, and the desired amount of salt and pepper (Photo 3). Blend until smooth (Photo 4).
Step 5: Add the ham (Photo 5), spinach, and sauteed onions/garlic to the blender (Photo 6) and stir with a spoon or rubber spatula to incorporate (Photo 7). DO NOT turn the blender on again.
Step 6: Pour the mixture into the prepared baking dish (Photo 8) and bake in the preheated oven for 45-50 minutes, or until the edges are browned and the center is firm.
Step 7: Serve warm
How to Store
Store any leftovers in an airtight container in the refrigerator for up to three days.
Recipe FAQs
No, cottage cheese does not melt when baked.
Cottage cheese does not affect the taste of eggs, but it gives this recipe a fluffy texture.
While both frittatas and egg bakes are baked egg recipes, a frittata is started on the stovetop and then moved to the oven to finish baking, whereas an egg bake is cooked in the oven the whole time.
More Breakfast Recipes
- German Apple Pancake
- Apple Pecan Baked Oatmeal
- Chocolate Chip Cinnamon Rolls
- Chocolate Overnight Oats
- Homemade Bagel Recipe
- Basic Crustless Quiche Recipe
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Cottage Cheese Egg Bake
Ingredients
- 1 tablespoon avocado oil
- 1 small red onion, diced (about 1 cup)
- 1 clove garlic, minced
- 1 ¼ cups cottage cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 8 large eggs
- Salt and pepper to taste
- 1 cup breakfast ham, diced
- 1 heaping cup spinach, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease an 8×8 baking dish with oil or non-stick cooking spray. Set aside.
- Drizzle the avocado oil into a small skillet and place it on the stovetop over medium-high heat. Add the onion and garlic and saute for a few minutes until golden brown and aromatic. Remove the skillet from the heat and set aside.
- In a blender, add the cottage cheese, shredded cheese, Dijon mustard, eggs, and the desired amount of salt and pepper. Blend until smooth.
- Add the ham, spinach, and sauteed onions/garlic to the blender and stir with a spoon or rubber spatula to incorporate. DO NOT turn the blender on again.
- Pour the mixture into the prepared baking dish and bake in the preheated oven for 45-50 minutes, or until the edges are browned and the center is firm.
- Serve warm.
Notes
Store any leftovers covered in the refrigerator for up to two days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe! Since I am a resident of New Mexico I, of course, added one cup of roasted Hatch (the only real authentic) Green Chile from a bottle. Might need an extra ten minutes to get the center firm.
Thank you so much for the positive review and the green chile tip, Jeff! I’m so glad you enjoyed the recipe!
Packed with flavor and lots of protein for a hearty and filling meal!