Mediterranean Spinach & Cottage Cheese Egg Bake
This Mediterranean Spinach & Cottage Cheese Egg Bake is a light yet satisfying dish that’s perfect for breakfast, brunch, or even dinner. It’s loaded with protein from eggs and cottage cheese, balanced with the earthy flavor of spinach, and topped with a golden layer of melted cheese. The texture is fluffy, moist, and slightly creamy inside, with crisp edges on top. It’s easy to make, packed with nutrients, and great for meal prep. Serve it warm with a side salad, roasted vegetables, or a slice of crusty bread.
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6–8
Ingredients
Base:
10 large eggs
1¾ cups (400 g) cottage cheese (low-fat or full-fat)
4 cups (120 g) fresh spinach, roughly chopped
1 small onion, finely diced
1½ cups (150 g) shredded cheese (cheddar, mozzarella, or a mix)
Seasonings:
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
For Cooking:
1 tbsp olive oil (or cooking spray for greasing)
Optional Add-ins:
½ cup diced bell peppers
½ cup sliced mushrooms
¼ cup crumbled feta cheese
1 tsp Dijon mustard for extra flavor
Instructions
Preheat the Oven:
Preheat your oven to 180°C (350°F). Lightly grease a 9×9-inch baking dish or casserole with olive oil or cooking spray.
Sauté the Vegetables:
Heat olive oil in a skillet over medium heat. Add diced onion (and optional mushrooms or peppers if using). Sauté for 3–4 minutes until softened. Add chopped spinach and cook until wilted, about 2 more minutes. Remove from heat and let cool slightly.
Prepare the Egg Mixture:
In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, pepper, and Dijon mustard (if using) until smooth.
Combine Ingredients:
Stir the cooked spinach mixture into the egg mixture. Add 1 cup of shredded cheese and mix until evenly combined.
Assemble the Bake:
Pour the mixture into the greased baking dish. Sprinkle the remaining ½ cup of cheese evenly over the top.
Bake:
Bake for 30–35 minutes, or until the center is set and the top is golden brown. A knife inserted into the middle should come out clean.
Cool and Serve:
Let it cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Tips
Use fresh spinach for best texture, but frozen spinach works too—just thaw and squeeze out excess moisture.
Mix cheeses for a richer flavor—Parmesan adds saltiness, mozzarella adds stretch, and cheddar adds sharpness.
Avoid overbaking; check at 30 minutes. Overcooking can make it dry.
Make ahead: You can assemble the mixture the night before and bake it the next morning.
Add herbs like dill, parsley, or basil for extra Mediterranean flavor.
Let it rest before slicing; this helps it firm up for neat portions.
For extra color, add diced cherry tomatoes or red bell peppers to the top before baking.
Use a glass dish if possible—it cooks evenly and lets you see when the edges are golden.
Variations
Greek-Style Bake: Add feta cheese, sun-dried tomatoes, and Kalamata olives.
Vegetable-Packed Version: Include chopped zucchini, roasted peppers, or caramelized onions.
Protein Boost: Mix in cooked chicken or turkey for a heartier meal.
Low-Dairy Option: Use lactose-free cottage cheese and reduce the shredded cheese topping.
Spicy Mediterranean: Add chili flakes or a pinch of cayenne.
Mushroom Lover’s Bake: Add sautéed mushrooms and thyme for a deeper flavor.
Zesty Lemon-Herb Version: Add lemon zest and chopped dill for a fresh twist.
Mini Bakes: Pour the mixture into muffin tins and bake for 20 minutes for individual portions.
Q&A
Q: Can I use frozen spinach?
Yes, thaw it completely and squeeze out as much liquid as possible before mixing.
Q: How long does it keep?
It lasts up to 4 days in the fridge. Reheat slices in the oven or microwave before serving.
Q: Can it be frozen?
Yes. Slice after baking, let cool, wrap well, and freeze for up to 2 months.
Q: Can I replace cottage cheese with ricotta?
Yes, though the texture will be slightly creamier and less tangy.
Q: What’s the best cheese for topping?
Cheddar for a golden crust, mozzarella for stretch, or Parmesan for a crisp finish.
Q: Can I make it without sautéing the vegetables first?
You can, but sautéing removes moisture and enhances flavor, preventing a watery bake.
Q: How do I know it’s done?
It’s ready when the center is set and lightly puffed, with no liquid visible.
Q: Is it good for meal prep?
Perfectly! Bake once, slice into squares, and store in meal containers for quick breakfasts.
Nutrition
(Per Serving, Approximate)
Calories: 210
Protein: 18 g
Fat: 13 g
Carbohydrates: 5 g
Fiber: 1 g
Calcium: 20% DV
Sodium: 350 mg
Conclusion
This Mediterranean Spinach & Cottage Cheese Egg Bake is a perfect blend of nutrition and comfort. It’s easy to make, high in protein, and full of fresh flavor. The combination of eggs, cottage cheese, and spinach creates a creamy, fluffy bake that feels both hearty and light. Enjoy it for breakfast, pack it for lunch, or serve it at a weekend brunch — it’s a versatile and crowd-pleasing dish you’ll want to make again and again.