High Protein Cottage Cheese Breakfast Bake (Gluten Free & Easy) – A Simple, Satisfying Morning Meal

This breakfast bake checks a lot of boxes: high protein, naturally gluten free, and easy enough for busy mornings. It’s creamy, savory, and packed with vegetables without feeling fussy. You can prep it the night before or assemble it in 10 minutes while the oven heats.

Slice it for the week, or serve it warm for a crowd. Either way, it keeps you full and tastes great.

What Makes This Special

This bake leans on cottage cheese and eggs for a serious protein boost without protein powder. Blending the cottage cheese makes the texture smooth and custardy, not curd-y.

It’s flexible, so you can swap veggies and cheeses for what you have. And because there’s no flour, it’s naturally gluten free and friendly for most eaters.

Ingredients

• 8 large eggs
• 1 cup cottage cheese (2% or full-fat for best texture)
• 1/2 cup plain Greek yogurt or milk (dairy or unsweetened almond milk)
• 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1 cup chopped vegetables (e.g., spinach, bell pepper, onion, mushrooms)
• 1/2 cup cooked protein (optional: turkey sausage, bacon, ham, or tofu)
• 2 tablespoons grated Parmesan (optional, for extra flavor)
• 2 tablespoons chopped fresh herbs (chives, parsley, or dill), optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1–2 tablespoons olive oil or butter (for sautéing and greasing the dish)

Instructions

1. Prep the pan: Heat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or a 9×13-inch if you prefer a thinner bake and faster cooking.
2. Sauté veggies: Warm a little oil or butter in a skillet over medium heat.

   Cook onions and mushrooms first until moisture evaporates, then add peppers and finally spinach. Season lightly with salt and pepper. Set aside to cool slightly.

3. Blend the base: In a blender, combine eggs, cottage cheese, and Greek yogurt or milk.

   Blend until completely smooth and frothy, 20–30 seconds.

4. Season: Add garlic powder, onion powder, salt, and pepper to the blender. Pulse a few times to combine.
5. Layer the dish: Spread the sautéed veggies and cooked protein evenly in the baking dish. Sprinkle on the shredded cheese and Parmesan.
6. Pour and bake: Pour the egg mixture over everything.

   Tap the pan gently to remove air bubbles. Bake for 28–35 minutes (closer to 22–28 minutes if using a 9×13), until the center is just set and the top is lightly golden.

7. Rest and slice: Let it rest for 10 minutes before slicing. Garnish with fresh herbs if using.

Storage Instructions

• Fridge: Cool completely, then store slices in an airtight container for up to 4 days.
• Freezer: Wrap individual squares tightly, then freeze in a zip-top bag for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Microwave 45–60 seconds per slice, or warm in a 325°F (165°C) oven for 10–12 minutes. Add a splash of water and cover if reheating in the microwave to keep it moist.

Benefits of This Recipe

• High protein: Cottage cheese and eggs keep you full and energized.
• Gluten free and low fuss: No specialty flours or tricky steps.
• Meal prep friendly: Bakes well, stores well, reheats well.
• Customizable: Works with different cheeses, proteins, and veggies.
• Budget-conscious: Uses simple, accessible ingredients.

What Not to Do

• Don’t skip sautéing watery veggies. Raw mushrooms or spinach can make the bake soggy.
• Don’t overbake. Pull it when the center is just set. Overcooking makes it rubbery.
• Don’t use fat-free cottage cheese. It tends to be watery.

  Go for 2% or full-fat.

• Don’t overload the pan. Too many fillings can prevent setting. Aim for about 1.5–2 cups total add-ins.

Variations You Can Try

• Caprese: Mozzarella, cherry tomatoes (halved and patted dry), basil, and a drizzle of balsamic after baking.
• Southwest: Pepper jack, diced green chiles, black beans (rinsed and dried), cilantro, and a pinch of chili powder.
• Broccoli Cheddar: Lightly steamed, chopped broccoli with sharp cheddar and a dash of paprika.
• Mediterranean: Feta, spinach, sun-dried tomatoes (blotted), olives, and oregano.
• Meat Lovers: Turkey sausage or bacon with cheddar and green onions.
• Dairy-light: Use lactose-free cottage cheese and milk; reduce shredded cheese to 1/2 cup and add extra herbs for flavor.

FAQ

Can I make this without a blender?

Yes. Whisk the eggs very well, then stir in cottage cheese and milk.

It won’t be as smooth, but it will still set and taste great.

Is this good for meal prep?

Absolutely. Bake once, slice into squares, and store for the week. It reheats quickly and holds its texture.

What if I don’t eat dairy?

You can use a lactose-free cottage cheese and milk.

For fully dairy-free, swap cottage cheese for a thick dairy-free yogurt and add 1–2 tablespoons nutritional yeast. Texture will be slightly different but still tasty.

How do I know it’s done?

The edges should be puffed and lightly golden, and the center should jiggle slightly but not look wet. A knife inserted near the center should come out mostly clean.

Can I add potatoes or hash browns?

Yes, but precook and drain them well.

Excess moisture can make the bake dense.

What’s the best cheese to use?

Sharp cheddar gives bold flavor, mozzarella melts smoothly, and pepper jack adds heat. A mix often works best.

Wrapping Up

This High Protein Cottage Cheese Breakfast Bake is simple to make, satisfying to eat, and easy to customize. Keep the base the same, switch up the add-ins, and you’ve got a reliable breakfast you can count on all week.

Prep it tonight, and tomorrow morning is handled.

High Protein Cottage Cheese Breakfast Bake (Gluten Free & Easy) - A Simple, Satisfying Morning Meal

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 8 large eggs
• 1 cup cottage cheese (2% or full-fat for best texture)
• 1/2 cup plain Greek yogurt or milk (dairy or unsweetened almond milk)
• 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1 cup chopped vegetables (e.g., spinach, bell pepper, onion, mushrooms)
• 1/2 cup cooked protein (optional: turkey sausage, bacon, ham, or tofu)
• 2 tablespoons grated Parmesan (optional, for extra flavor)
• 2 tablespoons chopped fresh herbs (chives, parsley, or dill), optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1–2 tablespoons olive oil or butter (for sautéing and greasing the dish)

Instructions

 

• Prep the pan: Heat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or a 9x13-inch if you prefer a thinner bake and faster cooking.
• Sauté veggies: Warm a little oil or butter in a skillet over medium heat.Cook onions and mushrooms first until moisture evaporates, then add peppers and finally spinach. Season lightly with salt and pepper. Set aside to cool slightly.
• Blend the base: In a blender, combine eggs, cottage cheese, and Greek yogurt or milk.Blend until completely smooth and frothy, 20–30 seconds.
• Season: Add garlic powder, onion powder, salt, and pepper to the blender. Pulse a few times to combine.
• Layer the dish: Spread the sautéed veggies and cooked protein evenly in the baking dish. Sprinkle on the shredded cheese and Parmesan.
• Pour and bake: Pour the egg mixture over everything.Tap the pan gently to remove air bubbles. Bake for 28–35 minutes (closer to 22–28 minutes if using a 9x13), until the center is just set and the top is lightly golden.
• Rest and slice: Let it rest for 10 minutes before slicing. Garnish with fresh herbs if using.