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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.