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–+ servings
Mediterranean Cottage Cheese Egg Bake

Mediterranean Cottage Cheese Egg Bake: High-Protein & Easy!

Craving a hearty, healthy, and utterly delicious breakfast that's easy to make? This high-protein Mediterranean Cottage Cheese Egg Bake is your answer. Packed with sun-dried tomatoes, fresh spinach, Kalamata olives, and tangy feta, it's a vibrant and satisfying way to energize your day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 large eggs
  • 1.5 cups cottage cheese
  • 1/4 cup milk
  • 1/2 cup sun-dried tomatoes chopped, drained
  • 5 oz fresh spinach
  • 1/2 cup Kalamata olives pitted, sliced
  • 1/2 cup feta cheese crumbled
  • 1 tbsp olive oil for greasing
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Oven

Method
 

Prepare Your Baking Dish and Oven
  1. First, preheat your oven to 375°F (190°C). Then, lightly grease a 9x13 inch baking dish with olive oil. This step ensures your egg bake does not stick and makes for easy cleanup.
Whisk the Egg and Cottage Cheese Mixture
  1. In a large mixing bowl, combine the large eggs, cottage cheese, and milk. Whisk these ingredients together until they are well combined and slightly frothy.
  2. Season the mixture with salt, black pepper, garlic powder, and dried oregano. Continue whisking until all the spices are fully incorporated, ensuring even flavor throughout.
Add Your Mediterranean Flavors
  1. Gently stir in the chopped sun-dried tomatoes, fresh spinach, and sliced Kalamata olives into the egg mixture. Make sure these delicious additions are evenly distributed throughout the bowl.
Assemble and Bake
  1. Pour the entire egg mixture into your prepared baking dish. Next, sprinkle the crumbled feta cheese evenly over the top.
  2. Place the dish carefully into your preheated oven. Bake for 35 to 45 minutes, or until the center appears set and a knife inserted into the middle comes out clean. The top should be beautifully lightly golden brown.
Rest and Serve
  1. Once baked, remove the Cottage Cheese Egg Bake from the oven. Let it rest for 5 to 10 minutes before slicing and serving. This resting period allows the egg bake to set completely, making for cleaner slices and a more stable structure.

Nutrition

Calories: 230kcalCarbohydrates: 8gProtein: 20gFat: 14gSaturated Fat: 7gCholesterol: 180mgSodium: 550mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

To prevent a watery egg bake, ensure sun-dried tomatoes are thoroughly drained. If you ever use frozen spinach, thaw it and squeeze out all excess liquid. Avoid overcooking to prevent rubbery eggs; the center should be set and a knife come out clean. Always allow 5-10 minutes of resting time after baking for cleaner slices, as this helps the internal structure set. This recipe is excellent for meal prep; store cooled leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months. Reheat from thawed in the oven or microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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