If you’re looking for a breakfast (or brunch!) that’s hearty, packed with flavor, and downright cheerful on the plate, this Cottage Cheese Egg Bake with Veggies is truly a game-changer. It’s loaded with tender sautéed spinach, sweet bell peppers, creamy cottage cheese, and a dozen eggs for all the protein power you need—plus, it’s as easy as mix, bake, slice, and enjoy!
Why You’ll Love This Recipe
- Protein-Packed & Energizing: With a dozen eggs and creamy cottage cheese, this bake is a powerhouse that keeps you full and satisfied for hours.
- Versatile for Meals & Crowds: Whether you’re feeding your family on a Sunday morning or prepping weekday lunches, this dish is incredibly easy to slice, serve, or store.
- Bright, Colorful Veggies: The medley of peppers, onions, and spinach not only adds gorgeous pops of color but makes every bite fresh and flavorful.
- Stress-Free & Make-Ahead: It comes together with minimal prep (all in one bowl!), making it perfect for busy mornings or entertaining guests effortlessly.
Ingredients You’ll Need
Every ingredient in this Cottage Cheese Egg Bake with Veggies brings something special to the table—flavor, texture, or a pop of color! Most are pantry or fridge staples, so you probably already have everything you need for this wholesome, crave-worthy meal.
- Olive oil: For sautéing the veggies, giving them a silky finish and deepening their flavor.
- Red bell pepper: Adds brightness, natural sweetness, and a splash of color. Feel free to sub in yellow or orange for variety.
- Yellow onion: Gives the bake a subtle sweetness and gorgeous aroma.
- Spinach: Wilts beautifully into the eggs for color and nutrients—use fresh or frozen, just squeeze out any extra water if frozen.
- Eggs: The backbone of your bake! They make this dish satisfyingly fluffy and rich in protein.
- Reduced fat cottage cheese: For extra creaminess, moisture, and a little tang. Full-fat works, too, for a more indulgent texture!
- Garlic powder: Adds savory, crave-worthy flavor without chopping fresh garlic.
- Salt & black pepper: The essentials for balanced, well-rounded flavor—add both to taste, and don’t be shy!
- Hot sauce: Just a few dashes for a gentle kick (totally customizable based on your spice level).
- Chives: Sliced on top for a bright, oniony finish and beautiful presentation.
- Non-stick cooking spray: Ensures your egg bake lifts cleanly from the pan—no stubborn sticking!
Variations
The beauty of this Cottage Cheese Egg Bake with Veggies is how easy it is to make it your own. Whether you’re using up what’s left in your crisper, catering to dietary needs, or simply playing with flavors, the possibilities are endless (and always delicious)!
- Add More Veggies: Toss in extra veggies like mushrooms, broccoli florets, or cherry tomatoes for even more color and texture.
- Make It Cheesy: Stir in some shredded cheddar, Swiss, or feta for a downright decadent, gooey edge.
- Swap the Greens: Don’t have spinach? Try kale, arugula, or even zucchini ribbons—just be sure to sauté and squeeze out any extra water.
- Spice It Up: Mix in red pepper flakes, a splash of sriracha, or more hot sauce for a spicy kick.
- Add Some Meat: Crumbled cooked sausage, turkey bacon, or even shredded rotisserie chicken make it heartier for bigger appetites!
How to Make Cottage Cheese Egg Bake with Veggies
Step 1: Preheat and Prep Your Pan
Begin by heating your oven to 350 degrees Fahrenheit. While it’s warming up, generously coat a 9×13-inch baking pan with non-stick cooking spray so every delicious edge of your egg bake comes out perfectly. Set it aside for the magic to come!
Step 2: Sauté the Veggies
Warm the olive oil in a large skillet over medium heat. Add in your diced red bell pepper and chopped onion, sautéing for about 5–8 minutes until they start to soften and smell irresistible. Add the spinach next, stirring until it wilts and shrinks dramatically. This step deepens the flavor and keeps your bake from turning watery.
Step 3: Whisk and Combine
Crack your eggs into a large mixing bowl and give them a good whisking until fully combined. Pour in the cottage cheese, salt, garlic powder, black pepper, and those playful dashes of hot sauce. Add the sautéed veggie mixture and thoroughly combine everything. You want all those colors and flavors evenly mixed—yum!
Step 4: Into the Pan and Bake
Pour your vibrant egg and veggie mixture into the prepared baking pan, smoothing out the top with a spatula. Slide it into your oven and bake for 40–45 minutes. The cottage cheese melts into creamy pockets, and the aromas will have everyone wandering into the kitchen long before the timer goes off!
Step 5: Rest, Slice, and Serve
Once golden and set, remove your Cottage Cheese Egg Bake with Veggies from the oven. Let it rest for 10–15 minutes—this helps it finish setting up and makes slicing a breeze. Pat the top gently with a paper towel to soak up any excess moisture. Sprinkle chives over everything, slice into neat squares, and dig in!
Pro Tips for Making Cottage Cheese Egg Bake with Veggies
- Veggie Sautéing Matters: Sautéing your veggies beforehand removes excess moisture—no soggy egg bakes!
- Cheesy Choices: Full-fat cottage cheese delivers extra creaminess, but reduced fat works beautifully for a lighter touch.
- Doneness Test: Use a fork or paring knife to check the center; if it comes out clean, the bake is perfectly set and ready for slicing.
- Flavor Twists: Chives, herbs, or even a dusting of paprika on top takes the flavor (and presentation) up a notch before serving!
How to Serve Cottage Cheese Egg Bake with Veggies
Garnishes
A sprinkle of fresh chives is classic here, giving your Cottage Cheese Egg Bake with Veggies a burst of green and mild oniony goodness. You can also top with fresh herbs like dill, parsley, or basil, or add a dusting of smoked paprika for depth and color.
Side Dishes
This bake pairs beautifully with crisp mixed greens tossed in a zesty vinaigrette, a hunk of crusty sourdough, or even roasted potatoes for weekend brunch. For a lighter touch, serve with a fruit salad or some sliced avocado on the side.
Creative Ways to Present
Make it brunch-party ready by cutting the bake into small squares and spearing with festive toothpicks for a colorful appetizer platter. Stack slices with smoked salmon and extra chives for a savory breakfast stack, or wrap leftovers in tortillas for protein-packed breakfast burritos!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, cover any leftover Cottage Cheese Egg Bake with Veggies tightly with foil or transfer slices to an airtight container. It’ll stay fresh in the fridge for up to 4 days, making it a superstar for meal prep or grab-and-go breakfasts.
Freezing
This bake freezes surprisingly well! Slice into portions, wrap tightly in plastic, and store in a freezer bag. Thaw overnight in the fridge before reheating, or microwave from frozen in a pinch—perfect for those “no time” mornings.
Reheating
Reheat individual slices in the microwave for 30–60 seconds or warm several pieces in the oven at 325°F until heated through. If needed, blot away any extra moisture and refresh with an extra sprinkle of chives!
FAQs
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Can I use full-fat cottage cheese instead of reduced fat?
Absolutely! Full-fat cottage cheese will make the bake even creamier and richer—just swap it in at the same amount. Both options work beautifully depending on your preference.
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Can I prep Cottage Cheese Egg Bake with Veggies ahead of time?
Yes! You can fully bake it, cool, and store for up to 4 days, or assemble the mixture and refrigerate overnight, then bake fresh in the morning for effortless hosting or busy weekday meals.
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What other vegetables can I include?
Almost anything goes—try mushrooms, sun-dried tomatoes, zucchini, kale, or broccoli. Just be sure to sauté or cook out extra moisture before adding to avoid a watery bake.
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How do I know the Cottage Cheese Egg Bake with Veggies is done baking?
Insert a knife or fork into the center—if it comes out clean and the middle looks just set, you’re good to go. If there’s any wetness, pop it back in for a few more minutes and test again.
Final Thoughts
I truly can’t wait for you to try this Cottage Cheese Egg Bake with Veggies—it’s a personal favorite that never fails to wow at brunches or make my mornings brighter. Easy, colorful, and endlessly customizable, it’s the kind of dish you’ll come back to again and again. Happy baking!
Print
Cottage Cheese Egg Bake with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 Servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cottage Cheese Egg Bake with Veggies is a delicious and nutritious breakfast or brunch option. Packed with protein and veggies, it’s a satisfying dish that’s easy to make.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 5–6 cups spinach (about 6 ounces)
- 12 eggs
- 1 1/2 cups reduced-fat cottage cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 5–10 dashes of hot sauce
- Black pepper to taste
- 1/4 cup chives, sliced
- Non-stick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
- Sauté vegetables: In a pan over medium heat, sauté the red pepper and onion in olive oil until softened. Add spinach and cook until wilted.
- Prepare egg mixture: In a large bowl, whisk together eggs, cottage cheese, sautéed vegetables, garlic powder, salt, hot sauce, and black pepper.
- Bake: Spray a 9×13 baking pan with non-stick spray. Pour in the egg mixture and bake for 40-45 minutes.
- Cool and serve: Allow the bake to cool, pat dry if needed, sprinkle with chives, slice, and enjoy!
Notes
- Test the doneness of the bake with a fork – it should come out clean when done.
- Feel free to customize with your favorite veggies like tomatoes, mushrooms, or broccoli.
- Option to use full-fat cottage cheese for a richer dish.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 320mg
