Cottage Cheese Egg Bake
This protein-packed cottage cheese egg bake creates a deliciously tender breakfast casserole that's perfect for busy families. With 20g of protein per serving and endless customization options, it's an easy, nutritious breakfast solution that can be prepared ahead.
Ingredients
- 8 large eggs"
- 1½ cups cottage cheese (small or large curd)
- 1 cup shredded cheese (cheddar, mozzarella, or your preference)"
- 1 tablespoon olive oil
- 1 small onion, diced"
- 1 bell pepper, diced
- 2 cups fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved (optional)
- ¼ cup fresh herbs (parsley, basil, chives) or 1 tablespoon dried herbs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or butter for baking dish
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch baking dish with cooking spray or butter.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper, sautéing until softened, about 5 minutes.
- Add spinach and cook until just wilted, about 1 minute. Remove from heat and let cool slightly.
- In a large bowl, whisk eggs until just combined.
- Fold in cottage cheese, ¾ cup of the shredded cheese, garlic powder, salt, pepper, and herbs.
- Gently fold in the sautéed vegetables and cherry tomatoes if using.
- Pour mixture into the prepared baking dish and sprinkle with remaining ¼ cup cheese.
- Bake for 35-40 minutes until the center is set but still has a slight jiggle.
- Let rest for 10 minutes before slicing and serving. This resting time allows the egg bake to set properly for cleaner slices.
Notes
Make-ahead option: Assemble the night before, cover and refrigerate, then bake in the morning (adding 5-10 minutes to the baking time).
For a smoother texture, blend the cottage cheese before adding to the egg mixture.
Customize with any pre-cooked vegetables or meats you have on hand - leftover roasted vegetables work beautifully.
If using frozen vegetables, thaw and drain thoroughly to prevent excess moisture.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave for quick weekday breakfasts.