Roasted Asparagus Cottage Cheese Egg Bake
on Apr 11, 2025
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This roasted asparagus cottage cheese egg bake is an easy recipe that’s herby and all things spring. I roast asparagus and sliced mushrooms on a sheet pan and toss them with garlic and scallions. Then I assemble this baked egg dish with baby spinach, feta, parsley and chives. Perfect for a vegetarian breakfast or brunch, this recipe is packed with protein.
Try this roasted broccoli egg bake that I also make with cottage cheese.
Table of Contents
Why You’ll Love This Recipe
Including cottage cheese in the egg mixture lets you reduce the number of eggs compared to a frittata. I know I’m not the only one having sticker shock at the grocery. Lately, I’ve been more mindful about using them. While I will never eliminate eggs, I have looked for ways to cut back on them in recipes. Also, creamy cottage cheese is so much more than a trendy ingredient. It is incredibly versatile, and here it makes baked eggs light and fluffy.
Roasting vegetables adds lots of good caramelized flavors. It’s also a very hands-off way to cook asparagus and mushrooms unlike sautéing them. You already have to preheat the oven, so it allows you to keep this an oven-only recipe.
Egg bakes are for more than entertaining and brunch—think of them for meal prep too. I look forward to the leftovers just as much as when I first enjoy this recipe. They are tasty at room temperature, warmed up or cold chopped in a salad, especially with arugula or spinach and lemon vinaigrette.
The Ingredients
This is what you need:
- Eggs: Other breakfast casserole recipes, may have more than the 6 eggs that this one calls for. Because I bake it in a pie dish, and not a 13 x 9 pan, and use cottage cheese, you don’t need a whole carton of eggs.
- Cottage cheese: Similar to yogurt, cottage cheese is available in different milk fat percentages. You can use low fat cottage cheese (2% – 4%) or full fat, but skip non-fat.
- Asparagus stalks should be stiff and standing tall and have tops that are closed. I trim the ends and cut them into bite-sized pieces, so asparagus ends up distributed throughout the egg base. I’ve experimented with using whole stalks, and it makes frittatas and egg bakes hard to cut.
- Mushrooms: Use baby bella mushrooms or cremini mushrooms. They have more interesting and earthy flavor than button mushrooms.
- Baby spinach: Just tear the leaves with your hands. There’s no reason to chop them with a knife. Avoid frozen spinach because it has too much water content.
- Feta: I love those salty bites of crumbled feta cheese. This recipe isn’t overly cheesy. You can substitute with crumbled goat cheese, parmesan or cheddar cheese.
- Garlic: After I pull the roasted asparagus and mushrooms out of the oven, I take advantage of the heat on the pan and stir the veggies with minced garlic and scallions.
- Scallions have mild green onion flavor. Because I use the hot pan, I never switch to diced onion that would be better sautéed. Remember that vegetables don’t cook when you put them raw in a frittata or an egg bake recipe. You have to sauté or roast them first.
- Parsley & chives: For a lovely fresh herb taste, I generously sprinkle the egg bake as I assemble it in the pie dish.
- Milk: Any type of milk will work whisked into the eggs.
- Olive oil is for roasting the mushrooms and asparagus and for greasing the dish.
- Kosher salt and black pepper season the veggies and the egg base.
How To Make This Cottage Cheese Egg Bake
Preheat the oven to 425 degrees F with a baking sheet on the middle rack. This gives the vegetables a boost when roasting because you start them on a hot pan.
1. Prep the vegetables. Toss the asparagus and mushrooms with olive oil, salt and pepper in a bowl.
2. Roast the asparagus and mushrooms. Spread them across the pan in a single layer. Then roast them for 12-15 minutes, tossing them half way through roasting. The asparagus will be bright green, while the mushroom are lightly browned. Toss the veggies with garlic and scallions on the baking sheet.
Reduce the oven temperature to 375 degrees F. Lightly grease a 9-inch pie dish with oil.
3. Whisk the eggs and cottage cheese with milk, salt and pepper in a large mixing bowl.
4. Assemble the egg bake. Put about 3/4 of the roasted mushrooms and asparagus, half the spinach, half the feta cheese and half the herbs into the prepared baking dish.
5. Pour in the egg mixture. Top with the remaining roasted veggie mixture, spinach, feta and herbs.
6. Bake the egg casserole for 40-45 minutes until it is just set in the middle and lightly browned at the edges. It will pull away slightly from the baking dish.
Serving
As mentioned, just like a frittata, egg bakes are a great choice for meal prep for a healthy breakfast, lunch or dinner. This recipe is loaded with vegetables. Cottage cheese and eggs give it protein.
For brunch or lunch, I like serving it with a lemon arugula salad or a house salad and a piece of crusty bread. For me, I like savory breakfast more than sweet, which is why I always include an egg dish for holiday entertaining on Christmas morning or for Easter. You can also serve it with a side of fresh fruit.
Leftovers & Storage
Before storing leftovers, let them cool to room temperature. Keep them in an airtight container in the refrigerator up to 4 days. Warm a slice in a quick 10-12-second blast in the microwave. To save leftovers longer, up to 1 month, wrap them tightly in aluminum foil or plastic wrap and freeze them. I recommend thawing them in the fridge overnight before reheating them. You can also eat them cold, chopped in a salad.
Recipe Tips
- Don’t skip roasting the veggies. Raw vegetables in frittatas will not cook in the eggs mixture. You want those roasted and caramelized flavors.
- You don’t have to line the pan with parchment paper. I like when the asparagus and mushrooms touch the hot metal of the pan to maximize browning.
- You can approach this easy cottage cheese egg bake recipe as a starting point. If you have other cooked vegetables, you can use them and adjust the amounts of asparagus and mushrooms.
More Egg Recipes
Egg White Frittata
Spinach Feta Egg White Bites
Crustless Mushroom Quiche
Spinach Parmesan Mini Frittatas
Pesto Eggs with Roasted Tomatoes
More Asparagus Recipes
Baked Sesame Tofu and Asparagus
Roasted Asparagus Soup
Crispy Roasted Potato Salad with Asparagus
Parmesan Roasted Asparagus
Asparagus White Bean Salad
Mushroom Asparagus Barley
Grilled Asparagus Tomato Salad
Spring Sheet Pan Gnocchi
Asparagus Mushroom Udon Noodle Stir-Fry
Roasted Asparagus Cottage Cheese Egg Bake
Ingredients
For asparagus and mushrooms
- 1/2 pound asparagus, ends trimmed and cut into 1/2-inch lengths
- 8 ounces baby bella or cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 scallion, thinly sliced
For egg and cottage cheese base
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup 2% – 4% or full fat cottage cheese
- 1 cup torn baby spinach
- 1/3 cup crumbled feta
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F with a sheet pan on the middle rack.
- In a large bowl, toss the asparagus and mushrooms with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Carefully spread the asparagus and mushrooms across the hot sheet pan. Roast for 12-15 minutes, flipping halfway through roasting. The asparagus should be bright green and the mushroom should be lightly browned. Take them out of the oven and toss the vegetables with garlic and scallions on the pan.
- Reduce the oven temperature to 375 degrees F. Lightly grease a 9-inch pie dish with oil.
- In a large bowl, whisk together the eggs, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cottage cheese.
- To assemble the egg bake, spoon about 3/4 of the roasted asparagus & mushrooms, half the spinach, half the feta cheese and half the herbs into the pie dish.
- Pour in the egg mixture. Top with the remaining asparagus & mushrooms, spinach, feta, chives and parsley.
- Bake for 40-45 minutes until just set in the middle and lightly browned on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
