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This cottage cheese egg bake packs 23 grams of protein per serving and can be made ahead for the week, making busy mornings just a little bit easier.

Whether you’re looking for a make-ahead breakfast that actually keeps you full, a healthy and satisfying brunch dish, or a breakfast-for dinner idea, this cottage cheese egg bake is about to become a regular in your rotation.

It’s filled with with protein from eggs, cottage cheese, and turkey bacon, which are paired with sweet potato, mushrooms, and herbs to make a savory, satisfying, and filling main dish you can eat any time of day. Plus, it reheats well, so you you bake it once and have breakfast or lunch ready for days.

overhead shot of cottage cheese egg bake

What Makes This Cottage Cheese Egg Bake Healthy?

It’s made with simple, nutritious ingredients that, when paired together, keep you full and energized for hours. It’s:

High protein. Each serving has 23 grams of protein, which will give you consistent energy for hours. Protein is the most filling macronutrient, so it keeps you full. It also stabilizes blood sugar, reducing the chance of mid-morning energy crashes and cravings.
Made with cottage cheese. Beyond the protein, cottage cheese adds calcium and, if you use a brand like Good Culture, which also contains live active cultures, it also gives you a dose of gut-friendly probiotics.
Full of vegetables. The sweet potato contains fiber, potassium, and beta-carotene, while the mushrooms add B-vitamins and antioxidants along with a savory, satisfying flavor.
Balanced. With protein, fiber-rich carbs, and healthy fat all in one dish, it gives you steady energy instead of a mid-morning crash.

Why You’ll Love This Cottage Cheese Egg Bake

This is going to be your new go-to make-ahead breakfast for so many reasons. It is:

Perfect for meal prep. Make it once and you have grab-and-go breakfasts for the whole week.
High in protein. With 23 grams per serving, it keeps you full for hours and helps curb those mid-morning cravings.
Great for breakfast, lunch, or dinner. Yes, you might normally eat eggs for breakfast, but this egg bake is also great for lunch or dinner. Pair with roasted potatoes and a salad for a balanced, satisfying meal.
Flexible. If you are not a fan of mushrooms, swap in chopped spinach or sautéed bell peppers. Choose different herbs or skip them altogether, and if you want a very low-carb option, leave out the sweet potato (though I think the potatoes make it better!).

What You Need to Make It

This egg bake is made with whole food ingredients you can feel great about eating and feeding your family. Here is what goes into it:

Eggs.
Cottage cheese. I use low-fat cottage cheese here for extra protein and calcium. It also makes the eggs more creamy.
Shredded cheddar.
Sweet potato. Diced into small cubes and sautéed until tender, it brings natural sweetness, fiber, and a good dose of vitamins.
Mushrooms. Baby bella, button, or shiitake all work well and add savory, earthy flavor along with antioxidants.
Turkey bacon. A leaner way to get that salty, smoky bacon flavor plus a little more protein.
Fresh herbs. I recommend a mix of rosemary, thyme, sage, and oregano, but feel free to use just one or two of these, or even sub chives and dill for a fresher, more summery flavor.

overhead shot of the bake in a round baking dish plus a slice of the cottage cheese egg bake

What to Serve With Your Cottage Cheese Egg Bake

This egg bake is already balanced, but a serving is not enough for a meal on its own for most adults. I recommend pairing with one of the following for a more filling and satisfying meal.

Avocado toast on whole grain bread and fresh berries. If you are looking for a good bread choice, here are my picks for the best tasting high fiber breads.
Roasted potatoes and fruit. Feels like brunch at a restaurant!
A simple side salad. For a breakfast-for-dinner night, serve with a mixed green salad and roasted potatoes.
Peanut butter toast topped with sliced banana. A slice of whole grain toast with peanut butter adds fiber and healthy fat, which makes the meal even more satisfying.

FAQs

Yes, this is a perfect make-ahead recipe. You can bake it fully, let it cool, and store it in the fridge. To reheat it, warm it up in the oven or toaster oven on 350° F for 10 minutes. Or in the microwave on high for 30-45 seconds.

Store in the refrigerator for up to 4 days or in the freezer (individually wrapped) for up to 2 months. To reheat it, warm it up in the oven or toaster oven on 350° F for 10 minutes. Or in the microwave on high for 30-45 seconds.

Yes, I recommend freezing it in individually wrapped portions for up to 2 months. Thaw in the fridge overnight, then reheat. Or reheat from frozen (you’ll just need to cook it for longer).

Absolutely. Regular bacon works well if you prefer it. Turkey bacon is a slightly leaner option, but use whatever you enjoy most.

Yes, this recipe is flexible. Spinach, bell peppers, onion, or broccoli all work well in place of the sweet potato and mushrooms. Just be sure to cook off any excess moisture so the bake sets properly.

Yes, if using dried herbs, use 1 teaspoon of each.

Yes, all of the ingredients are naturally gluten-free. If you are serving someone with celiac disease, just double-check that your turkey bacon is certified gluten-free and be sure to serve with gluten-free sides.

Yes, you can swap even amounts of Greek yogurt for cottage cheese. However, you may need to add a little salt to this recipe, since Greek yogurt contains much less sodium than Greek yogurt.