And we’re back with another cottage cheese recipe. This time, a high protein Cottage Cheese Egg Bake that’s packed with flavor, great for a quick meal prep, and tastes just as good hot as it does cold. The best part? You can make the entire thing for the cost of a single order of some fast food egg white bites!

Speaking of fast food. What’s your favorite fast food breakfast item? Drop it below! When I eat breakfast, I’m probably going with the nuggets edition of the hash brown scramble bowl at Chick-fil-A. I also might be bias since I have one right down the road.

Start this one with a mixing bowl or make it right in your mixer. Either will work, a regular mixing bowl will save you some dishwashing time!

Add into whatever you’re using, 8 large whole eggs, 2 ounces of a milk or milk substitute, 1 cup of cottage cheese, 1/2 cup of a shredded cheese, any optional seasonings you want, 1/2 teaspoon of black pepper, 1/4 teaspoon salt, and some chopped up vegetables like spinach or bell peppers.

If you’re worried about the cottage cheese texture, you can blend or process it before adding it in. Will you notice it in the texture if you don’t? No.

For my optional seasoning today, I went with 1 teaspoon of garlic seasoning.

If you don’t like garlic seasoning, spinach, or bell peppers…you can easily change it up! Play around with everything here and work with what you have. All you need to remember is that your cottage cheese egg bake base is the eggs, milk, cottage cheese, and choice shredded cheese.

Here are some of my additional favorites…

Egg Bake Variations

• Ham & Cheddar: 4 Ounces Diced Deli Ham, 3/4 Cup Shredded Sharp Cheddar Cheese, 1/4 Cup Sliced Green Onion
• Southwest: 1/2 Cup Rinsed Black Beans, 1/2 Cup Shredded Pepper Jack Cheese, 1/2 Cup Corn, 1 Diced Jalapeño, 2 Teaspoons Taco Seasoning
• Margherita Pizza: 1/2 Cup Shredded Mozzarella Cheese, 1 Cup Halved Cherry Tomatoes, 1/4 Cup Fresh Chopped Basil, 2 Teaspoons Minced Garlic
• Cheesesteak: 6 Ounces Cooked Ground Beef or Shaved Steak, 1/2 Cup Shredded Provolone Cheese, 1/2 Cup Sautéed Bell Pepper, 1/2 Cup Sautéed Diced Onion

Moving on, mix everything together until combined. Be careful not to over-mix or you’ll introduce too much air into the recipe.

From here, hit a 9×9 pan or baking dish with some cooking spray and pour your mix in. If you want it “thicker“, use a bigger pan or dish. Thinner? Use a bigger one!

Top it with some chives and toss it into the oven on 350F/176C for around 25-30 minutes. You’ll know it’s done once your edges look set and somewhat browned.

Let it cool after the oven for 5-10 minutes before portioning it out. Store it in the fridge where it should last around 3-5 days depending on what you put inside it.

Pro tip? You can quickly reheat your cottage cheese egg bake pieces in the microwave, :30 seconds should do the trick.

Like this cottage cheese egg bake but ready for the next recipe? Try our Cottage Cheese Cookie Dough!