High-Protein Cottage Cheese Breakfast Bake

Serves 6 · 12 min prep · 40 min cook

Ingredients

• 2 cups low-fat cottage cheese
• 8 large eggs
• 1 cup egg whites
• 1 cup shredded mozzarella
• 3 cups packed fresh spinach
• 1 cup halved cherry tomatoes
• 4 sliced green onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray

Instructions

1. 1Preheat the oven to 375°F and generously coat a 9-by-13-inch baking dish with olive oil spray so the bake releases cleanly after cooling.
2. 2In a large blender or food processor, combine the cottage cheese, whole eggs, and egg whites, then blend on high until the mixture is completely smooth and no curds remain.
3. 3Pour the blended base into a mixing bowl and stir in the garlic powder, onion powder, salt, and black pepper until evenly seasoned.
4. 4Fold in the shredded mozzarella, most of the sliced green onions, and the fresh spinach, tearing larger leaves so they distribute without clumping.
5. 5Pour the mixture into the prepared baking dish and scatter the halved cherry tomatoes evenly across the top, pressing them lightly so they nestle into the custard.
6. 6Bake uncovered until the center is fully set, the edges pull slightly from the pan, and the top turns lightly golden in spots, about 35 to 40 minutes.
7. 7Remove from the oven and let the bake rest on a wire rack for 10 minutes so it firms up enough to slice cleanly without falling apart.
8. 8Sprinkle the remaining green onions over the top for a fresh finish, then cut into six equal squares.
9. 9Serve warm straight from the dish for a muscle-building weekend brunch, or cool completely and portion into containers for weekday meal prep.
10. 10Reheat individual squares in the microwave for 60 to 90 seconds or in a 350°F oven for 8 minutes until steaming hot.
11. 11Pair with a side of fruit or avocado if desired, keeping the focus on the high-protein cottage cheese base that stays satisfying for hours.
12. 12Store leftovers covered in the refrigerator up to four days for easy grab-and-reheat breakfasts.