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Freshly baked high protein cottage cheese and spinach egg bake cut into square slices on a wooden cutting board with fresh herbs.

Cottage Cheese and Spinach Egg Bake

A high-protein, Mediterranean-style egg bake loaded with cottage cheese, fresh spinach, red bell peppers, and Greek feta. Perfect for weekly meal prep!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 8 large eggs
  • - 1 cup small curd cottage cheese 2% or full-fat
  • - ½ cup Greek feta cheese crumbled
  • - ½ cup part-skim mozzarella cheese shredded
  • - 2 cups fresh baby spinach roughly chopped
  • - ½ cup red bell pepper finely diced
  • - ½ cup cherry tomatoes quartered
  • - 1 tbsp extra virgin olive oil
  • - ½ tsp garlic powder
  • - ½ tsp dried oregano
  • - ½ tsp fine sea salt
  • - ¼ tsp freshly cracked black pepper
  • - Fresh thyme sprigs & flat-leaf parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish with extra virgin olive oil.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Sauté diced red bell pepper for 3-4 minutes until tender.
  3. Add chopped baby spinach to the skillet and cook for 1 minute until wilted. Remove from heat and pat veggies dry with a paper towel.
  4. In a large bowl, whisk eggs, cottage cheese, garlic powder, dried oregano, salt, and black pepper until well blended.
  5. Fold in the sautéed vegetables, quartered cherry tomatoes, and crumbled Greek feta.
  6. Transfer the egg mixture into the baking dish and top evenly with shredded mozzarella.
  7. Bake uncovered for 30 to 35 minutes until the center is set and edges are golden brown.
  8. Cool for 10 minutes before slicing into 6 equal square portions. Garnish with fresh thyme and parsley.

Notes

- To freeze: Allow squares to cool completely, wrap individually in foil, and store in a freezer bag for up to 2 months. Reheat in a toaster oven at 350°F (175°C) for 10 minutes.
- For a quiche-like consistency, pulse the eggs and cottage cheese in a blender for 10 seconds before mixing in the vegetables.