Dinner

Creamy Cottage Cheese and Egg Bake with Mushrooms and Spinach Recipe

Bynova cole January 26, 2026January 26, 2026

Introduction

This Cottage Cheese and Egg Bake is a hearty, protein-packed dish perfect for breakfast, brunch, or a light dinner. Loaded with mushrooms, spinach, and cheddar cheese, it combines creamy and savory flavors in a simple casserole.

A square slice of baked frittata is being lifted by a wooden spatula, showing three visible layers: a light golden-brown top layer with melted cheese and browned spots, a middle layer rich with cooked spinach leaves and sliced mushrooms, and a firm, yet soft pale base layer. The frittata sits in a white baking dish with some golden browning around the edges. The background features a white marbled surface, and a woman's hand holds the wooden spatula. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter (or olive oil plus more for greasing the pan)
8 ounces cremini mushrooms (226 g), rinsed and sliced
½ teaspoon kosher salt
12 large eggs
1 ½ cups cottage cheese (360 g) whole milk 4%
1 cup cheddar cheese (shredded, 100 g)
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
2 cups baby spinach leaves (chopped, 52 g)
Cooking spray or butter for greasing the casserole dish

Instructions

Step 1: Preheat the oven to 375°F (191°C). Lightly grease a 9×11 or 9×13-inch casserole dish and set it aside.
Step 2: Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, about 3-4 minutes, stirring occasionally. Season with salt and set aside to cool.
Step 3: In a large bowl, whisk the eggs until well beaten.
Step 4: Mix in the cottage cheese, shredded cheddar cheese, garlic powder, paprika, and black pepper until combined.
Step 5: Fold in the cooled mushrooms and chopped baby spinach.
Step 6: Pour the mixture into the prepared casserole dish, spreading evenly.
Step 7: Bake for 35-40 minutes, or until the center is set and no longer jiggly.
Step 8: Let the bake cool for 10 minutes before slicing and serving.

Tips & Variations

For a dairy-free option, substitute cottage cheese and cheddar with plant-based alternatives.
Add cooked sausage or bacon for extra protein and flavor.
Use baby kale or arugula instead of spinach for a different leafy green taste.
Sprinkle fresh herbs like chives or parsley on top before serving for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 30 seconds or until heated through. This egg bake also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish holds a baked egg casserole cut into six square pieces. The casserole has a golden-brown top layer with melted cheese and pieces of cooked mushrooms and green spinach leaves scattered evenly across the surface. The texture looks soft and slightly fluffy with a browned, crispy edge around the dish. A wooden spatula is lifting one square piece, showing layers of creamy egg mixture topped with vegetables. The dish is set on a white marbled surface with blue and white patterned tiles visible around it. Nearby, there is a small wooden bowl of salt and a blue bowl with fresh green salad visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture the night before, cover it tightly, and bake it fresh in the morning. This makes for a convenient and quick breakfast option.

Can I use other types of mushrooms?

Absolutely! Button mushrooms, shiitake, or portobello can be great substitutes. Just be sure to slice and cook them until softened before adding to the egg mixture.