Easy Cottage Cheese Egg Bake (Gluten-Free)

This easy cottage cheese egg bake makes for a savory protein-packed breakfast or meal that will help you power through the day. Creamy cottage cheese and baked eggs combined with mushrooms and spinach – a super satisfying meal the whole family will love! Naturally gluten-free too.

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A High-Protein Breakfast Casserole that’s Savory and Satisfying

We’ve been experimenting with cottage cheese breakfast recipes – and since these cottage cheese and egg muffins were so popular, I thought why not create a casserole version of it (like a crustless quiche)?

So here it is: a delicious egg casserole that combines the creaminess of cottage cheese, with the fluffiness of eggs, baked with fresh spinach, chives and mushrooms for an energy filled breakfast. Definitely a crowd pleaser on a busy morning!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this delicious cottage cheese and egg bake are easily accessible at the local grocery store.
• Super Easy to Make: All you need to do is mix the ingredients together, pour into the casserole dish and bake (it doesn’t get any easier than this)! This hearty breakfast casserole is ready from scratch in under 40 minutes!
• Totally Gluten-Free with Dairy-Free Options: The best part is that this baked eggs with cottage cheese recipe is 100% gluten-free, with options to make it dairy-free too.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this delicious cottage cheese egg bake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Eggs: Eggs are an essential ingredient in this healthy egg bake with cottage cheese, so make sure not to substitute them.
• Cottage Cheese: Since this is a recipe for cottage cheese casserole, cottage cheese is a key ingredient. However, if you do not have cottage cheese, the closest substitute in texture would be ricotta cheese. If you are lactose-intolerant, you can use dairy-free ricotta cheese instead.
• Mozzarella Cheese: I used shredded mozzarella cheese, but shredded cheddar cheese or feta cheese can work too. Alternatively, if you are lactose-intolerant, you can use shredded dairy-free mozzarella cheese instead.
• Veggies: I used a mix of mushrooms (baby bella mushrooms, button mushrooms or portobello mushrooms all work), chives and spinach. However, feel free to use the vegetables you most enjoy in this cheesy egg bake – think bell peppers, spring onions, red onions, etc.

How to Make Cottage Cheese Egg Bake (Step by Step):

Prepare Casserole Mixture

Whisk Eggs, Salt and Pepper: In a large mixing bowl, whisk the eggs with salt and pepper until slightly foamy.

Add Cottage Cheese and Chives: Add the cottage cheese and chopped chives, mixing until well combined.

Stir in Mushrooms, Mozzarella and Spinach: Stir in the chopped mushrooms, shredded mozzarella, and fresh spinach. Use a spatula to gently mix all the ingredients until they are evenly distributed.

Transfer Mixture to Casserole Dish: Pour the mixture into a 10” x 6” casserole dish (greased with cooking spray, olive oil or melted butter), spreading the mixture evenly.

Bake Until Ready

Bake Until Set: Bake for 25-30 minutes or until the top is lightly golden brown and the eggs are fully set.

Serve and Enjoy: Remove from the oven, let it rest for a few minutes, and serve warm.

Dish by Dish Tips/Tricks:

• Storing: To store, wrap the cooled cottage cheese egg casserole in plastic wrap or place in an airtight container and store in the refrigerator for up to 4 days. Reheat the casserole in the microwave or in the oven until warm before serving.
• Optional Condiments: I’ve used black pepper for taste, but you can also add other condiments such as garlic powder or onion powder. If you like a kick of heat, go ahead and add some ground paprika or cayenne pepper too.
• Add More Protein: If you wish, you can add chopped bacon bits, ham or sausage (pork sausage, turkey sausage, or chicken sausage will be great) to this high-protein breakfast option.
• Individual Portions: If you prefer to make individual-sized egg cups, you can divide the egg mixture between the muffin cups of a well-greased muffin pan and bake at 350F for 15 to 20 minutes until the eggs are set.
• Freezing: To freeze, place in a freezer-safe container and freeze for up to 2 months. Reheat in the oven or the microwave before serving.
• Make it Dairy-Free: If you are lactose-intolerant, you can use dairy-free ricotta cheese and dairy-free mozzarella cheese instead.

Other Cottage Cheese Recipes to Make:

• Cottage Cheese and Egg Muffins (Gluten-Free)
• Cottage Cheese Blueberry Muffins (Gluten-Free)

Gluten-Free Brunch Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Cottage Cheese Egg Bake (Gluten-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This easy cottage cheese egg bake makes for a savory protein-packed breakfast or meal that will help you power through the day. Creamy cottage cheese and baked eggs combined with mushrooms and spinach – a super satisfying meal the whole family will love! Naturally gluten-free too.

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Ingredients

Units USM Scale 1x2x3x

• 10 eggs
• Salt and pepper, to taste
• 1 cup cottage cheese
• 2 tablespoons chopped chives
• 1 cup shredded mozzarella cheese
• 1 cup chopped mushrooms
• 1 1/2 cups fresh spinach, roughly chopped

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat: Preheat the oven to 350F (175C).
2. Whisk Eggs, Salt and Pepper: In a large bowl, whisk the eggs with salt and pepper until slightly foamy.
3. Add Cottage Cheese and Chives: Add the cottage cheese and chopped chives, mixing until well combined.
4. Stir in Mushrooms, Mozzarella and Spinach: Stir in the chopped mushrooms, shredded mozzarella, and fresh spinach. Use a spatula to gently mix all the ingredients until they are evenly distributed.
5. Transfer Mixture to Casserole Dish: Pour the mixture into a greased 10” x 6” casserole dish, spreading evenly.
6. Bake Until Set: Bake for 25-30 minutes or until the top is lightly golden brown and the eggs are fully set.
7. Serve and Enjoy: Remove from the oven, let it rest for a few minutes, and serve warm.

Notes

Eggs: Eggs are an essential ingredient in this cottage cheese and egg bake, so make sure not to substitute them.

Cottage Cheese: Since this is a recipe for cottage cheese casserole, cottage cheese is a key ingredient. However, if you do not have cottage cheese, the closest substitute in texture would be ricotta cheese. If you are lactose-intolerant, you can use dairy-free ricotta cheese instead.

Mozzarella Cheese: I used shredded mozzarella cheese, but shredded cheddar cheese can work too. Alternatively, if you are lactose-intolerant, you can use shredded dairy-free mozzarella cheese instead.

Veggies: I used a mix of mushrooms (baby bella mushrooms, button mushrooms or portobello mushrooms all work), chives and spinach. However, feel free to use the vegetables you most enjoy – think bell peppers, spring onions, red onions, etc.

Storing: To store, wrap the cooled cottage cheese egg casserole in plastic wrap or place in an airtight container and store in the refrigerator for up to 4 days. Reheat the casserole in the microwave or in the oven until warm before serving.

Freezing: To freeze, place in a freezer-safe container and freeze for up to 2 months. Reheat in the oven or the microwave before serving.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Casserole
• Method: Baking
• Cuisine: American