Introduction

This Spinach Cottage Cheese Egg Bake is a simple, nutritious dish perfect for breakfast or brunch. Packed with protein and fresh greens, it’s easy to prepare and deliciously satisfying.

The image shows a thick square slice of baked egg dish with three visible layers: the top layer is golden brown and slightly crispy with darker browned spots and scattered green spinach leaves, the middle layer is fluffy and pale yellow with more green spinach scattered inside, and the bottom layer is golden and firm with a slightly crispy edge. The dish is cut into square pieces and served in a white ceramic baking dish, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1 cup full-fat cottage cheese
1 1/2 cups fresh spinach (or 3/4 cup frozen, thawed and drained)
1/4 cup chopped scallions or onions (optional)
Salt and pepper to taste
Olive oil or butter for greasing pan
Optional: chopped herbs, mushrooms, red pepper flakes

Instructions

Step 1: Preheat oven to 375°F and grease an 8×8-inch baking dish.
Step 2: In a large bowl, whisk together eggs and cottage cheese until fully combined.
Step 3: Fold in spinach, onions (if using), and season with salt and pepper.
Step 4: Pour the mixture into the prepared baking dish and spread evenly.
Step 5: Bake for 30–35 minutes, until the center is set and edges are lightly golden.
Step 6: Let cool for 10 minutes, then slice and serve.

Tips & Variations

Use fresh herbs like parsley or dill to add extra flavor.
For a vegetarian boost, add sautéed mushrooms or bell peppers.
Freeze leftover portions individually for quick future meals.
Swap full-fat cottage cheese for low-fat if you prefer a lighter dish.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 30–60 seconds or in a preheated oven at 350°F until warmed through.

How to Serve

A white rectangular ceramic baking dish sits on a wooden board with three visible layers: the bottom layer consists of bright green cooked spinach, topped with a middle layer of crumbled white cheese scattered evenly, and a top layer of smooth yellow egg mixture being poured from a beige speckled bowl with a whisk resting inside. In the background, a carton of brown eggs, a white mug, and a blurred pot with a green plant can be seen against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just be sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the bake.

Is this recipe suitable for meal prep?

Absolutely. This egg bake keeps well in the fridge and can be portioned for easy grab-and-go breakfasts throughout the week.

Spinach Cottage Cheese Egg Bake Recipe

Print Recipe

★★★★★

4.7 from 623 reviews

A healthy and savory Spinach Cottage Cheese Egg Bake perfect for breakfast or brunch. This casserole combines fresh spinach, creamy cottage cheese, and eggs baked to a golden perfection, offering a protein-packed, low-carb meal that’s easy to prepare.

Author: Bella
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 6 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

6 large eggs
1 cup full-fat cottage cheese
1 1/2 cups fresh spinach (or 3/4 cup frozen, thawed and drained)
1/4 cup chopped scallions or onions (optional)
Salt and pepper to taste
Olive oil or butter for greasing pan

Optional Ingredients

Chopped herbs (such as parsley or chives)
Mushrooms
Red pepper flakes

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with olive oil or butter to prevent sticking.
Mix Eggs and Cottage Cheese: In a large bowl, whisk together the 6 large eggs and 1 cup of full-fat cottage cheese until the mixture is smooth and fully combined.
Add Spinach and Onions: Fold in 1 1/2 cups of fresh spinach (or 3/4 cup frozen, thawed and drained) and 1/4 cup chopped scallions or onions if using. Season the mixture with salt and pepper to taste.
Transfer to Baking Dish: Pour the egg and spinach mixture into the greased baking dish and spread it evenly to ensure even cooking.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the center is set and the edges turn lightly golden brown.
Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before slicing and serving. This helps the bake to set and makes it easier to cut.

Notes

You can substitute frozen spinach for fresh, but be sure to thaw and drain it well to avoid excess moisture.
Adding chopped fresh herbs like parsley or chives can enhance the flavor.
For extra texture and flavor, sauté mushrooms before adding them to the mixture.
If you prefer a bit of heat, sprinkle red pepper flakes into the mix.
This bake can be refrigerated for up to 3 days and reheated for a quick meal.

Keywords: Spinach egg bake, cottage cheese casserole, healthy breakfast, baked eggs, vegetarian breakfast, low carb egg bake