By Liv Banks • Published: 9 Sep, 2024
• Updated: 4 March, 2026
If you’re trying to eat more protein but also trying to survive busy mornings without turning into a gremlin before coffee, this high-protein egg bake with cottage cheese is for you. I make this when I want something savory, filling, and already sorted for the next morning. Because let’s be honest — no one wakes up excited to whisk eggs at 6 am.
You might have seen recipes like this called a cottage cheese egg bake or baked cottage cheese eggs. Same idea. It’s a big tray of fluffy, protein-packed goodness that you slice up and reheat whenever life gets busy. Breakfast. Lunch. Even a light dinner. Why not?
This high-protein cottage cheese egg bake is one of my favorite high-protein breakfast ideas because it uses simple ingredients and packs a ton of protein without feeling heavy.
Call it what you like: a high-protein breakfast casserole or a cheesy egg bake. Either way, it’s a great way to support your protein intake goals without overthinking meal prep.
This version is loaded with roasted pumpkin, baby spinach, feta, and Parmesan. Because let’s admit it — life is better with Parmesan. That’s basically my cooking motto. I add it to everything from my high-protein egg bites to my keto casseroles. It just brings that savory, salty depth that makes simple ingredients taste amazing.
As for this cottage cheese egg bake, it ticks all the right boxes. Lightly sweet. Slightly salty. Golden on top. Soft and fluffy in the middle — and not watery, because I’ll show you exactly how to avoid moisture pooling at the bottom of the tray in the recipe instructions.
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Why I Keep Making This High-Protein Egg Bake
First — protein.
Each slice packs around 21 grams of protein. No powders. No weird hacks. Just eggs and some cottage cheese doing what they naturally do.
I love using cottage cheese in many egg-based recipes, even desserts, cause it’s such an easy way to add natural protein.
If you’re training, trying to build muscle, or simply want to shed a few pounds, this high-protein breakfast makes life easier.
Second — just a few simple ingredients.
This breakfast egg bake is made of a few simple healthy ingredients, which you can see below in the photo. Cottage cheese, eggs, spinach, roasted pumpkin, feta, parmesan, olive oil, and seasoning. That’s it!
Third — it simplifies meal prep.
I slice it, store it in an airtight container, and easy breakfasts are sorted for busy weekday mornings.
Last — it’s low in carbs.
One cup of cottage cheese only holds around 6 grams. I used Good Culture cottage cheese for this recipe, but you can use any type. Full-fat is best for texture.
The Real Secret: Managing Moisture
If you’ve ever made an egg bake recipe that turned watery, it’s almost always excess liquid from vegetables or dairy.
Here’s exactly what I did to make a fluffy cottage cheese egg bake without a puddle of water on the bottom. Follow these step and you will succeed.
Step 1: Drain the Cottage Cheese and Squeeze Feta
Even if it doesn’t look wet, cottage cheese holds whey.
I poured mine into a sieve over a pot and let it sit for about 5–10 minutes. You’ll actually see liquid drip out.
That small step makes a big difference in preventing a soggy bottom.
Give Feta a squeeze with a paper towel and your hand as well, you will be surprised how much water comes off the feta as well.
Step 2: Squeeze the Spinach Like It Owes You Money
I used frozen spinach.
After defrosting it in the microwave, it had a lot of water in it.
Into the sieve it went, and I squeezed it properly with my hands until no more liquid came out.
Yes, it feels aggressive. Yes, it’s necessary.
If you are using fresh spinach, on medium heat, saute the spinach with the lid on for a about 3 minutes, you will see lot’s of water come out. Drain that water and give the spinach a dab with paper towel to remove any moisture left over.
Step 3: Blend the Base for That Creamy Texture
Into the blender went:
- Eggs
- Drained cottage cheese
- Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper
Blend for 20–30 seconds — until smooth and creamy.
This cottage cheese blend is what gives that fluffy interior instead of visible curds.
Step 4: Fold, Don’t Blend
Once smooth, gently fold in:
- Roasted pumpkin
- Squeezed spinach
- Crumbled feta
Don’t blend this part — you want texture and little pockets of flavor.
My daughter was very eager to help pour the mixture into the pan, which might be my favorite part of this whole process.
Step 5: Bake on the Middle-Lower Rack
Pour into a lined or greased 8-inch (20cm) square baking dish.
Bake at 350°F (175°C) for 25 minutes (fan-forced) or 30 minutes (conventional).
Place it on the middle-lower rack so the top doesn’t brown too fast. If it starts getting too golden before the center sets, loosely tent with foil.
You want it lightly golden. And fully cooked through on the inside. To check, poke it with a skewer or butter knife, and if it comes out clean, it’s done.
Let It Rest
Once baked, let it cool on a rack for at least 10–15 minutes.
This is a top tip that makes a big difference. The bake firms up as it rests, giving you clean slices instead of steam escaping underneath.
Below is the Quick Recipe Card
While the recipe card below shows all the ingredients and quick steps, make sure to check out the important tips and steps above to make this cottage cheese egg bake a success from the first attempt.
Make It Work for Your Week
You can:
Swap in egg whites for slightly lower fat.
Add green onions or fresh herbs.
Stir in extra parmesan (because life is better with parmesan).
Add cooked sausage — breakfast sausage, turkey sausage, pork sausage, or Italian chicken sausage — just cook it over medium heat first before folding into the egg mixture.
Turn a slice into egg sandwiches inside an English muffin.
It’s flexible. That’s why it works.
If you prefer smaller portions, check out my cottage cheese egg bites recipe — same protein focus, baked differently like homemade Starbucks egg bites.
High-Protein Egg Bake with Cottage Cheese
Equipment
Ingredients
- 8 whole large eggs
- 2 cups cottage cheese drained
- ⅓ cup parmesan cheese
- ⅓ cup feta moisture squeezed out
- 1 cup roasted pumpkin small cubes
- 1 cup spinach thawed and squeezed dry
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅓ teaspoon black pepper
- 2 tablespoons Olive oil for baking the pumpkin and greasing the baking paper for the egg bake
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8 inch (20x20cm) baking dish with olive oil
- Line the baking tray with parchment paper and greese it again
- Blend cottage cheese, eggs, garlic powder, onion powder and pepper in a blender until smooth
- Fold in roasted pumpkin, spinach and feta with mixing spoon gently
- Pour the mixture into the prepared baking dish.
- Bake for 25 minutes until set and golden on top
- Test readiness with a wooden skewer, if comes out clean, it's ready
- Let cool for 5-8 minutes before slicing
How to Roast Pumpkin (Optional Steps) You can add raw pumpkin instead of pre-roasting it, if you're short on time.
- Preheat your oven to 400°F (200°C).
- Wash and dry a quarder of a medium pumpkin
- Scoop out the seeds and peel the skin off
- Cut into 1-inch cubes
- Toss cubes with 1 tablespoon olive oil and a pinch of salt
- Spread on a baking sheet lined with parchment paper. You can also use air fryer for baking the pumpkin
- Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized. On air fryer it will be ready in about 15 minutes.
- Let cool before using in the cottage cheese egg mixture
Notes
Nutrition
FAQs
Can I use low-fat cottage cheese in this egg bake?
Yes. Low-fat cottage cheese works. Full-fat gives a slightly creamier texture, but both are great.
Is this basically baked cottage cheese eggs?
Yes. Same concept — this version simply emphasizes higher protein and balanced veggies.
Can I make this for meal prep?
Absolutely. Store slices in an airtight container or wrap in plastic wrap. Add a piece of paper towel to the bottom of the container to absorb any leftover moisture.
Is this low carb?
Yes. It’s naturally low carb, with around 6 grams of carbs per generous slice. It can even fit into a keto diet.
