Cottage Cheese Egg Bake (Frittata)
This Cottage Cheese Egg Bake is a tasty high-protein brunch recipe perfect to bring to a potluck and packed with 30 grams of protein per serving.
You will love the Mediterranean flavors of this cottage cheese egg bake made with spinach, sundried tomatoes, and feta cheese.
This cottage cheese egg bake is cottage cheese frittata, crustless quiche, or simply the best high-protein breakfast casserole for brunch.
This easy baked egg recipe is sure to impress and make all your guests and family ask for more.
How To Make Cottage Cheese Egg Bake
Egg bake are the perfect way to serve an healthy tasty breakfast to the entire family on the weekend.
Plus, adding cottage cheese to egg bake is an excellent protein boost. It also adds a cheesy texture and creaminess to your eggs.
All you need to make a delicious cottage cheese egg bake are:
- Cottage Cheese – I am using full-fat cottage cheese. Feel free to use low-fat cottage cheese to decrease the saturated fat. For a boost of flavor, try flavored cottage cheese like dill cottage cheese.
- Large Eggs
- Baby Spinach – roughly chopped.
- Sundried Tomatoes – Stored dry, not in oil. If yours are stored in oil, you will have to pat dry the sundried tomatoes to avoid adding too much oil in the dish. Cut them into thin strips if they are whole. Sundried tomatoes are high in proteins and are a great way to add protein to this egg bake.
- Crumbled Feta cheese like goat feta.
- Shredded Cheese like cheddar, Parmesan, or mozzarella.
- Garlic powder
- Preparation: First, in a large bowl crack the eggs, add the cottage cheese, grated cheese, feta cheese, herbs, garlic, salt and pepper.
- Whisking: Whisk vigorously until well combined.
- Chopping: Next, place the baby spinach on a chopping board and roughly chop it.
- Combining: Add the chopped spinach, sundried tomatoes to the egg mixture and stir to evenly combine.
- Pouring: Preheat the oven to 400°F (200°C). Grease a 12-inch pie plate or baking dish with melted butter or olive oil.
When all the ingredients are combined, pour the mixture into the prepared baking dish or pie plate.
- Baking: Bake the cottage cheese egg bake on the top rack of the oven for 15 to 25 minutes, or until the top is golden brown and the center of the dish is not jiggly, and the eggs are set.
Depending on the size of your pie plate, it can take less or longer to bake in the center.
Be patient, check often, and when the center is set and not jiggly, you know it’s ready to remove from the oven.
I like to foil the pie plate after 20 minutes to prevent the top of the egg casserole from browning too fast.
It also accelerates the baking process, especially in the center of the pan where eggs tend to take time to set.
- Cooling: Let the baked egg recipe cool down for 10 minutes at room temperature before slicing.
- Slicing: To slice, loosen the sides of the egg bake with a knife, running along the sides of the pie plate. Then, serve plain or with some toppings.
Serving Egg Bake
Serve the cottage cheese egg bake recipe with some of the below toppings:
- Hot sauce
- Sriracha sauce
- Sour cream or Greek yogurt for a boost of protein.
- Green onion slices or finely chopped Parsley.
You can change the filling ingredients of this basic recipe to create a range of egg flavors.
For example you can replace sundried tomatoes and or spinach with:
- Kale – trimmed chopped
- Button Mushrooms – sliced
- Bell Pepper – cored, cut into stripes. Any color tastes good, or try roasted red bell pepper for more flavors.
- Bacon Bits or bacon strips
- Ham – diced
- Green Onions
- Cooked Sausage, like turkey, pork, or chicken sausage.
- Shredded Chicken
This egg bake recipe is perfect to meal prep days of savory breakfast.
- Fridge – Cover and refrigerate the pie plate for up to 4 days.
- Freezer – Slice the egg bake and store it in individual containers or freeze the whole recipe in its pie dish. Cover the top with plastic wrap and freeze it for up to one month. Thaw in the fridge the day before serving.
- Rewarm – Place the egg casserole onto a microwave-safe plate and microwave in 1-minute bursts until warm in the middle.
If you need to replace some of the ingredients in the recipe, try the options below.
- Sundried Tomatoes – You can use finely chipped roasted red bell pepper or olives.
- Spinach – Trimmed, finely chopped kale or sliced button mushrooms.
- Feta – You can swap the feta for more cheddar or grated mozzarella cheese.
Frequently Asked Questions
Here are my answers to your most common questions about this egg bake with cottage cheese recipe.
A quiche is made with a crust made out of butter, flour and water.
On the other hand, an egg bake has no crust, it’s sometimes called a egg casserole, crustless quiche or frittata.
It’s a good practice to cover the dish after 30 minutes, especially if the center of the dish is still jiggly and the eggs are not set.
Foil diffuses the warmth better, and speeds up the baking of the center of the egg bake. It also prevents the top of the egg casserole from burning or turning brown too fast.
If you added too much liquid to your egg bake, the texture is rubbery or watery.
Always avoid vegetables that release too much water like mushrooms or stir fry these kind of veggies before adding to the egg bake mixture.
It depends on the thickness of your egg layer and the added ingredients. The smaller the dish is, the thicker the layer of eggs will be.
Also, adding ingredients high in moisture like cottage cheese, yogurt, cream or mushrooms increase baking time consequently. But overall it takes from 30 to 55 minutes to bake eggs in the oven.
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Cottage Cheese Egg Bake
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