The first time I made a cottage cheese egg bake, I wasn’t sure if my family would even touch it. Cottage cheese felt like one of those ingredients you either grew up loving or completely ignored in the back of the fridge. But once I pulled it from the oven, golden on top with melty cheese stretching across the spatula, I knew it was different. This recipe has since become my go-to breakfast because it’s quick to prepare, packs in protein, and actually keeps me full until lunch. If you’re looking for a meal that works for busy mornings yet still tastes indulgent, this is it.
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Why You’ll Love This Recipe
- High in Protein: Each slice delivers nearly 30 grams of protein, which means you can finally have a breakfast that powers you through the morning without reaching for a snack an hour later.
- Meal Prep Friendly: Bake it once on Sunday, cut into squares, and your weekday breakfasts are solved. It reheats beautifully in the microwave or oven.
- Customizable Flavors: Think of this as your canvas. Swap in your favorite veggies, add bacon or turkey sausage, or change up the cheese for a new twist every time.
- Naturally Gluten Free: No need for flour or bread crumbs. This egg bake keeps things simple, wholesome, and safe for gluten-free eaters.
- Family Approved: Even picky eaters tend to come around when they see melty cheddar on top. It’s hearty enough for adults and approachable enough for kids.
Ingredients You'll Need
- Large eggs – the foundation of the bake. Fresh eggs give the best texture.
- Cottage cheese – full-fat cottage cheese makes the casserole creamy and rich while boosting protein.
- Onion – finely diced for a savory base flavor.
- Bell pepper – red, yellow, or orange for sweetness and color.
- Baby spinach – adds freshness and extra nutrients. Roughly chop before cooking.
- Garlic – minced for that irresistible aroma and depth.
- Dijon mustard – a subtle sharpness that balances the creaminess.
- Seasonings – garlic powder, paprika, and salt to enhance flavor.
- Shredded cheddar cheese – sharp cheddar works best, but Monterey Jack or a blend adds a nice twist.
- Cooking oil or butter – for sautéing the vegetables before baking.
- Optional garnish – green onions or chives sprinkled on top before serving.
How to Make Cottage Cheese Egg Bake
Step 1: Prep the Vegetables
Heat a little oil or butter in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened and fragrant. Stir in the spinach and garlic and cook just until the spinach wilts. Remove from the heat and let the mixture cool slightly.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, cottage cheese, Dijon mustard, garlic powder, paprika, and salt until well combined. If you prefer a super smooth texture, blend the mixture with an immersion blender.
Step 3: Combine and Layer
Fold the cooked vegetables into the egg mixture along with half of the shredded cheese. Pour everything into a greased 9x13 baking dish (Casserole), then sprinkle the remaining cheese evenly over the top.
Step 4: Bake Until Golden
Cover the dish with foil and bake at 350°F for 25 minutes. Remove the foil and continue baking for another 20 to 30 minutes, or until the center is set and the top is lightly golden. A toothpick inserted in the middle should come out clean.
Step 5: Rest, Slice, and Serve
Allow the egg bake to cool for about 10 to 15 minutes before slicing. This rest time helps the texture firm up and makes for cleaner slices. Garnish with green onions or chives before serving.
Pro Tips from My Kitchen
Sauté the veggies first – Raw vegetables can release too much water, leaving the egg bake soggy. A quick sauté concentrates their flavor and keeps the texture firm.
Let it rest before slicing – I know it’s tempting to dig right in, but giving it 10 to 15 minutes to cool makes all the difference. The slices hold together beautifully instead of falling apart.
Use full-fat cottage cheese – Low-fat versions can make the bake watery and less creamy. Full-fat gives a richer taste and helps bind the eggs.
Keep an eye on the top – If the cheese is browning too quickly but the center isn’t set, loosely tent the dish with foil. This keeps the bake golden without burning.
Think beyond breakfast – This casserole works for brunch, meal prep lunches, or even dinner with a side salad. It’s one of those recipes that flexes with your schedule.
Frequently Asked Questions about Cottage Cheese Egg Bake
Yes, you can. Let it cool completely, then cut into individual slices and store in airtight containers. Freeze for up to three months. Thaw overnight in the fridge before reheating.
This usually happens when vegetables release too much liquid during baking. Always sauté veggies first and avoid adding raw zucchini or mushrooms without cooking them down.
Stored in a sealed container, it will keep for up to four days. Reheat slices in the microwave for a quick breakfast or warm the whole dish in the oven.
Absolutely. You can assemble the bake the night before, cover it tightly, and refrigerate. Bake it fresh in the morning for the best results.
No, any melting cheese works. Monterey Jack, mozzarella, or even a spicy pepper jack all bring their own flavor twist.
Cottage Cheese Egg Bake Recipe
Ingredients
Main
- 10 large eggs fresh
- 1.5 cups cottage cheese full-fat
- 1 onion finely diced
- 1 bell pepper red, yellow, or orange; diced
- 2 cups baby spinach roughly chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt or to taste
- 1.5 cups shredded cheddar cheese divided
- 1 tablespoon cooking oil or butter for sautéing
- green onions or chives optional garnish
Instructions
- Heat oil or butter in a skillet over medium heat. Add diced onion and bell pepper and cook until softened. Stir in spinach and garlic, and cook just until spinach wilts. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, cottage cheese, Dijon mustard, garlic powder, paprika, and salt. For a smoother texture, use an immersion blender.
- Fold cooked vegetables and half the shredded cheese into the egg mixture. Pour into a greased 9x13 baking dish and top with remaining cheese.
- Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake an additional 20–30 minutes, or until set and golden on top.
- Let the bake rest for 10–15 minutes before slicing. Garnish with green onions or chives if desired, and serve warm.
Notes
- For best results, sauté all vegetables first to avoid excess moisture.
- Let the bake cool before slicing for cleaner portions.
- Full-fat cottage cheese improves texture and flavor.
- This dish also works well as a lunch or dinner option with a side salad.
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