Introduction

This Cottage Cheese Egg Bake is a simple, protein-packed dish perfect for breakfast or brunch. It combines fluffy eggs, creamy cottage cheese, and fresh vegetables for a delicious and nutritious start to your day. Plus, it’s easy to prepare and customize to your taste.

A square slice of baked egg casserole sits on a white plate with a slightly glossy surface. The casserole has three visible layers: a bottom layer of soft white cheese mixed with bits of green spinach and red bell pepper, a thick middle layer of lightly cooked yellow egg with scattered green spinach and red bell pepper chunks, and a golden-brown top layer with melted cheese that has a bubbly, crisp texture. The edges of the slice are slightly browned, showing a firm, yet tender consistency. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
2 cups cottage cheese
1 cup shredded cheese (your choice)
1 cup chopped spinach
½ cup diced bell pepper
½ cup chopped onion
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
Step 2: In a bowl, whisk the eggs until well beaten. Stir in the cottage cheese until blended.
Step 3: Add chopped spinach, diced bell pepper, chopped onion, garlic powder, onion powder, salt, and black pepper. Mix until everything is evenly combined.
Step 4: Fold in the shredded cheese, reserving some cheese to sprinkle on top if you like.
Step 5: Pour the egg mixture into the prepared baking dish and sprinkle the reserved cheese evenly over the top.
Step 6: Bake for 40 to 45 minutes, or until the casserole is set and the top is golden brown.
Step 7: Let the bake cool for about 5 minutes before slicing. Serve warm and enjoy.

Tips & Variations

For extra flavor, try adding chopped fresh herbs like parsley or chives.
Swap spinach for kale or Swiss chard for a different green.
Use a mix of cheeses such as mozzarella and cheddar for a richer taste.
Add cooked bacon or sausage for a meatier version.
If you prefer a smoother texture, blend the cottage cheese before mixing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 60 seconds or until heated through. This bake also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a thick square slice of a baked dish on a white plate, placed on a white marbled surface. The dish has two visible layers: a dense bottom layer filled with bits of red, green, and yellow vegetables mixed in a white creamy base, and a top layer of golden melted cheese with some darker browned spots and scattered green leafy pieces. The edges are neatly cut, showing the creamy texture and colorful vegetable bits inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the mixture the night before, cover it, and refrigerate. Bake it fresh the next morning for best results.

Is this recipe suitable for low-carb diets?

Absolutely. This egg bake is low in carbohydrates and high in protein, making it a great option for low-carb or keto-friendly meals.

Cottage Cheese Egg Bake Recipe

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★★★★★

4.6 from 100 reviews

This Cottage Cheese Egg Bake is a hearty, protein-packed breakfast or brunch dish combining fluffy eggs, creamy cottage cheese, vibrant vegetables, and melted shredded cheese, baked to golden perfection. It’s a nutritious, satisfying meal perfect for any time of day.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Egg and Dairy

6 large eggs
2 cups cottage cheese
1 cup shredded cheese (your choice)

Vegetables

1 cup chopped spinach
½ cup diced bell pepper
½ cup chopped onion

Seasonings

garlic powder, to taste
onion powder, to taste
salt, to taste
black pepper, to taste

Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure even browning.
Whisk eggs and add cottage cheese: In a large bowl, whisk the 6 eggs until they are fully combined and slightly frothy. Then, stir in the 2 cups of cottage cheese until fully integrated with the eggs.
Add vegetables and seasonings: Mix in the chopped spinach, diced bell pepper, and chopped onion. Season the mixture with garlic powder, onion powder, salt, and black pepper according to your taste, and stir thoroughly to combine all ingredients evenly.
Incorporate shredded cheese: Fold in the 1 cup of shredded cheese gently into the egg and vegetable mixture, reserving a small portion of the shredded cheese to sprinkle on top before baking.
Pour and top: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the reserved shredded cheese evenly over the top for a beautiful, cheesy crust.
Bake the casserole: Bake in the preheated oven for 40 to 45 minutes, or until the egg bake is set in the center and the top is golden brown and bubbly.
Cool and serve: Remove the dish from the oven and let it cool for about 5 minutes. Slice into portions and serve warm for the best flavor and texture.

Notes

You can use any shredded cheese you prefer such as cheddar, mozzarella, or Monterey Jack.
For added flavor, consider sprinkling some fresh herbs like parsley or chives on top after baking.
Make sure to grease the baking dish well to prevent sticking and ease cleanup.
This dish can be refrigerated for up to 3 days and reheated for a quick breakfast or snack.
Feel free to add other vegetables such as mushrooms or tomatoes depending on your preference.

Keywords: cottage cheese egg bake, baked eggs, healthy breakfast casserole, protein breakfast, easy egg bake