Name: Cottage Cheese Egg Bake: A Wholesome, Protein-Packed Breakfast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 large eggs; 1 cup cottage cheese (full-fat or low-fat, based on preference); 1/2 cup milk (any type); 1 cup diced vegetables (spinach, bell peppers, onions, etc.); 1 cup shredded cheese (cheddar, mozzarella, or a blend); 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1 tbsp olive oil or butter (for sautéing vegetables)

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If you’re in the mood for a hearty breakfast or a satisfying brunch that’ll keep you full and energized all morning, this Cottage Cheese Egg Bake is exactly what you need. It’s an easy, flavorful dish that combines eggs, cottage cheese, and a variety of vegetables (or any other add-ins you love) to create a light but filling bake. Think of it as a savory, fluffy casserole with loads of protein to kick-start your day!

Why You’ll Love This Recipe

This Cottage Cheese Egg Bake is the perfect mix of creamy, cheesy goodness and hearty vegetables, all baked into a fluffy, satisfying casserole. The cottage cheese adds an unexpected, delightful creaminess that pairs perfectly with the eggs, while the veggies bring freshness and flavor to every bite. Plus, it’s super easy to customize with your favorite ingredients, making it as simple or as fancy as you like. It’s great for meal prep too, as you can make a big batch and enjoy it throughout the week!

Ingredients

Here’s a quick peek at what you’ll need for this delicious bake (full list below):

Eggs
Cottage cheese (the key to that creamy texture)
Milk (for extra fluffiness)
Your favorite vegetables (I love using spinach, bell peppers, and onions)
Shredded cheese (cheddar or mozzarella work great)
Salt, pepper, and a pinch of garlic powder for seasoning

You’ll find the full list and exact measurements below!

Directions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). While it’s heating up, grease a 9×13-inch baking dish with a little butter or cooking spray to prevent sticking.

Step 2: Prepare the Vegetables

Next, chop your veggies into bite-sized pieces. You can use any veggies you have on hand, but I love adding spinach for some green and bell peppers for color and sweetness. Sauté them in a pan for 5-7 minutes until they’re tender and the onions are translucent. This step helps bring out the flavors and ensures they cook evenly in the bake.

Step 3: Whisk the Eggs and Cottage Cheese

In a large bowl, crack your eggs and whisk them together with the cottage cheese and milk. Add a little salt, pepper, and garlic powder to taste. If you like a little heat, you can throw in some red pepper flakes as well. The mixture should be smooth, with the cottage cheese blending nicely into the eggs.

Step 4: Combine Everything

Now, pour the egg and cottage cheese mixture over your sautéed vegetables in the baking dish. Give everything a little stir to distribute the veggies evenly throughout. Sprinkle your shredded cheese on top for that delicious, melty finish.

Step 5: Bake and Enjoy

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are fully set and the top is lightly golden brown. You can test doneness by inserting a toothpick into the center; if it comes out clean, it’s ready to go. Let it cool for a few minutes before slicing and serving.

Expert Tips and Tricks

Cottage Cheese Tip: If you’re not a fan of the texture of cottage cheese, you can blend it until smooth before adding it to the egg mixture. This gives a silkier consistency.
For Extra Flavor: Try adding some crumbled bacon or sausage for extra protein and savory depth. A sprinkle of fresh herbs, like chives or parsley, can brighten it up too.
Fluffier Eggs: For an even fluffier texture, you can beat the eggs a bit more before adding the cottage cheese. This introduces more air, making the bake light and airy.

Recipe Variations and Possible Substitutions

Vegetarian Version: This recipe is already vegetarian, but if you want to add a little more protein, consider mixing in some cooked quinoa or chickpeas.
Dairy-Free Option: You can swap the cottage cheese and milk for a plant-based version like almond milk and dairy-free cheese. The texture might be a little different, but it will still be delicious!
Other Veggies: Get creative with your veggie mix! Mushrooms, zucchini, and tomatoes are all great options to try. Just make sure to sauté the veggies first to release some moisture.

Serving and Pairing Suggestions

This Cottage Cheese Egg Bake is great on its own, but if you want to round out the meal, pair it with a fresh fruit salad or a slice of avocado toast. If you’re making it for brunch, a light green salad with a tangy vinaigrette would complement the dish beautifully. For a heartier meal, serve it alongside crispy bacon or sausage links.

Storage and Reheating Tips

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. This makes it a great option for meal prep.
Reheating: Reheat in the microwave for 1-2 minutes, or pop it back in the oven for about 10 minutes at 350°F (175°C) until warmed through.

FAQs

Can I make this ahead of time? Yes, absolutely! You can assemble the whole dish the night before, cover it, and store it in the fridge. Then, just bake it the next morning for an easy breakfast.

Can I freeze the Cottage Cheese Egg Bake? Yes, you can freeze this casserole! Once it’s fully baked and cooled, slice it up and store the individual pieces in a freezer-safe container. To reheat, thaw overnight in the fridge and heat in the oven.

What’s the best cheese to use? Cheddar, mozzarella, or even Monterey Jack work wonderfully in this recipe. Feel free to mix and match depending on what you like!

Can I add meat to this? Definitely! You can add cooked bacon, sausage, or ham for extra protein and flavor. Just make sure to sauté any meats before adding them to the bake.

Conclusion

This Cottage Cheese Egg Bake is the ultimate breakfast (or brunch) that’s full of flavor, packed with protein, and super easy to make. It’s light but filling, and you can customize it however you like with your favorite veggies, cheese, and seasonings. Whether you’re serving it to a crowd or just preparing it for yourself, it’s a dish everyone will love. Give it a try, and I’m sure it’ll become a staple in your kitchen!

Cottage Cheese Egg Bake: A Wholesome, Protein-Packed Breakfast

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Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Cottage Cheese Egg Bake is a hearty, savory breakfast casserole filled with creamy cottage cheese, eggs, and your favorite vegetables. It’s a protein-packed dish that’s as customizable as it is delicious, perfect for meal prep or feeding a crowd.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare Vegetables: Chop vegetables into bite-sized pieces. Sauté in a pan with oil or butter for 5-7 minutes until tender. Set aside.
Whisk Eggs and Cottage Cheese: In a large bowl, whisk eggs, cottage cheese, and milk together. Season with salt, pepper, garlic powder, and optional red pepper flakes.
Combine: Pour the egg and cottage cheese mixture over the sautéed vegetables in the baking dish. Stir gently to mix. Top with shredded cheese.
Bake: Bake for 25-30 minutes, or until the eggs are set and the top is golden brown. Test doneness by inserting a toothpick; it should come out clean. Let it cool slightly before serving.

Notes

Cottage Cheese Tip: Blend the cottage cheese if you prefer a smoother texture.
For Extra Flavor: Add crumbled bacon, sausage, or fresh herbs like chives or parsley for extra flavor.
Fluffier Eggs: Beat eggs more vigorously before mixing with cottage cheese to achieve a lighter texture.