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–+ servings
Sliced of high protein egg bake with cottage cheese and vegetables

High-Protein Egg Bake with Cottage Cheese

This high-protein egg bake with cottage cheese is a savory, protein-packed breakfast. For best results and to avoid a watery bottom, be sure to read the detailed step-by-step tips in the blog post above before baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Baking time for pumpkin only: 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast, lunch, Side Dish, Snack
Cuisine American, Australian
Servings 6 servings
Calories 280 kcal

Equipment

1 Blender (stick blender can work too in a large bowl)
1 8-inch (20 cm) baking pan
Parchment paper to line the baking pan
mixing spoon
Sieve/strainer for draining cottage cheese and spinach
1 Medium size bowl to sit the sieve/strainer on while draining
Oven

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

This high-protein cottage cheese egg bake is naturally low carb, rich in calcium, and a fantastic base for supporting protein intake without relying on powders.
Nutritional value may vary slightly depending on the type of cottage cheese or feta you are using. 

Nutrition

Calories: 280kcalCarbohydrates: 6gProtein: 21gFat: 18gCholesterol: 210mgFiber: 4gSugar: 3gCalcium: 300mg
Keyword cottage cheese egg bake recipe
Tried this recipe?Let me know how it was in the comments below.