This high-protein meal prep friendly egg bake is packed with protein, veggies, and fiber. Just one square has 19g of high quality protein thanks to the combination of eggs, cottage cheese, and cheese. Plus, when cottage cheese gets blended into eggs, it creates a luscious, custardy texture. Rolled oats add a dose of complex carbs and fiber and frozen veggies are a great shortcut to sneak in some veg. Add these to your meal prep routine – you can gobble down one serving for a high-protein snack or two servings for an easy, quick lunch!

Ingredient highlight

Cottage cheese! is essentially curdled milk that is made by acidifying milk which makes the curds separate from the whey, giving it a creamy, chunky texture. It is a great vegetarian source of protein with just one cup of cottage cheese giving you 25g of protein. Look for brands that add live active cultures for some added digestion benefits (Good Culture brand is the best!)

Servings 9 bars
Prep Time 10 minutes
Cook Time 45 minutes


  • 10 large eggs
  • 1 (16 oz) container whole milk cottage cheese (or 2 cups plain whole milk Greek yogurt)
  • 2 cups grated or crumbled cheese, divided (cheddar, feta, mozzarella, etc…)
  • 1 cup rolled oats
  • ½ bunch scallions, thinly sliced (about ½ cup)
  • ½ tsp kosher salt
  • 2 cups frozen spinach and/or cauliflower*
  • *Using frozen veggies saves on time. The key is to really get as much moisture out as you can. You can also use any cooked veggies (this is actually better because they won’t be as watery).
  • Note: ~ you could also bake these in a 9×13-inch baking dish for a thinner, more frittata-like thickness and bigger squares. They should bake up faster, check after 25 minutes.


  • Preheat the oven to 350F. Line an 8×8 or 9×9-inch baking dish with parchment paper.
  • In a high speed blender, add the eggs and cottage cheese and blend until smooth. Add 1 cup cheese, oats, scallions, and salt and Blend briefly to combine, using a tamper tool to encourage everything to mix together.
  • Microwave frozen veggies in 30 second increments, stirring after each time, until just thawed. Use your hands to squeeze as much water out as you can, then transfer to the blender. Blend again briefly just to combine or you can just stir them in or scatter them into the baking dish.
  • Pour into the prepared baking dish. Use a spoon or rubber spatula to evenly distribute the oats/veggies. Top with the remaining 1 cup of cheese.
  • Bake for 40-45 minutes or until the cheese is golden on top and it is cooked through/firm in the center. Let cool for at least 10 minutes before slicing. If it is a little more custardy in the very center, that is fine!

Items you can prep ahead (optional)

  • Thinly slice ½ bunch scallions
  • Grate 2 cups cheese
  • Make and bake it!


  • This recipe can’t be made vegan and would be difficult to make dairy-free. You could try using a dairy-free yogurt and cheese alternative.


  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave until just warm.
  • Put it on toast.
  • Crumble it up and put it in a taco with avocado and salsa.

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