A filling, make-ahead breakfast for busy mornings ☀️
This is one of those real-life mom meals I make almost every week — my easy cottage cheese egg bake. It’s high in protein, fluffy, and ridiculously easy to throw together (like, five minutes and done). Then you just pop it in the oven while you do a few dishes or pack lunches, and breakfast for the week is handled.
It’s one of those recipes that makes you feel like you’ve got it together — even if you’re reheating coffee for the third time. ☕
You can mix it up with whatever you have in the fridge — peppers, turkey bacon, feta — but I usually keep it simple with spinach, cherry tomatoes, cheddar, and cottage cheese. It bakes up perfectly every time.
I like to serve a square on top of a slice of my No-Knead Artisan Bread or sourdough with a handful of berries on the side. Balanced, satisfying, and so easy.
🥚 What You’ll Need
- 12 large eggs
- 1 cup cottage cheese
- ½ cup half and half (or milk of choice)
- 1 cup shredded cheddar cheese
- 1 ½ cups cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- ½ tsp garlic powder
- Salt and black pepper, to taste
🍳 How to Make It
- Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
- Whisk together the eggs, cottage cheese, and half and half until mostly smooth (it’s okay if it looks a little lumpy — that’s the cottage cheese magic. If you do prefer it smooth, you can throw these wet ingredients in the blender and blend on high until totally smooth!)
- Add the spinach, tomatoes, cheddar, garlic powder, salt, and pepper. Stir everything together.
- Pour it into your baking dish and spread it out evenly.
- Bake for 35–40 minutes, until the center is set and the top is lightly golden.
- Let it cool for a few minutes, slice into squares, and that’s it — breakfast is ready for the week!
Full Printable Recipe:
Easy Cottage Cheese Egg Bake (High Protein Meal Prep)
Equipment
- 1 Large Bowl
- 1 9 x 13 baking pan
- 1 Whisk
Ingredients
- 12 eggs
- 1/2 cup half and half
- 1 cup shredded cheddar cheese
- 1 1/2 cups cherry tomatos halved
- 2 cups kale or spinach washed and chopped (stems removed on kale)
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Whisk together eggs, cottage cheese, and half and half in a large bowl until smooth. If you prefer the cottage cheese to be completely smooth, add these ingredients to a blender and blend on high.
- Add spinach, cherry tomatoes, cheddar, garlic powder, salt, and pepper. Stir until evenly combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until the center is set and the top is lightly golden.
- Cool for 10 minutes, then slice into squares and serve or store in an airtight container in the fridge for meal prep.
Notes
Nutrition (per serving)
- Calories: 230
- Protein: 20g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Prefer cottage cheese to be smooth? Blend all of the wet ingredients on high instead of whisking.
- Meal Prep Tip: Once it cools, cut it into squares and store them in the fridge in an airtight container. They’ll stay good for up to 5 days.
- To Reheat: Microwave a slice for 30–45 seconds or warm it in the oven at 350°F for 8–10 minutes if you want the edges a little crisp.
- Serve It With: Toast, berries, avocado… even a drizzle of hot honey. (YUM. Seriously, try it.)
- Kid-Friendly: It’s soft, high in protein, and easy for little hands to eat — perfect for toddlers or baby-led weaning.
🥣 How to Store & Serve
Storage:
- Let the egg bake cool completely before slicing.
- Store slices in an airtight container in the fridge for up to 5 days.
- For grab-and-go mornings, you can portion individual squares into small containers or wrap them in parchment.
To Reheat:
- Warm a slice in the microwave for 30–45 seconds or until heated through.
- You can also reheat in the oven at 350°F for 8–10 minutes if you prefer crispier edges.
How to Serve:
- Serve over a slice of No-Knead Artisan Bread or sourdough, and add fresh berries or greens on the side for a balanced breakfast.
- Top a warm square with sliced avocado, a sprinkle of red pepper flakes, or a drizzle of hot honey for an elevated twist, YUM!
Enjoy! 💛
This egg bake is one of those simple, practical breakfasts that makes mornings easier (and way less stressful). I love that it’s quick, filling, and made with ingredients I almost always have on hand. Slice it up on Sunday, and you’ll thank yourself all week long.
Looking for more?
- Try my Pumpkin Vanilla Protein Smoothie for another cozy, high-protein breakfast.
- Explore all Healthy Honeydew Recipes 🍈
