Cottage Cheese Egg Bake Recipe
This creamy, protein-packed cottage cheese egg bake combines fluffy eggs, melty cheddar, and fresh vegetables for a hearty breakfast that keeps you full until lunch. Perfect for meal prep, gluten-free diets, and family-friendly mornings.
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.
Nutrition
Calories: 394kcalProtein: 29gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 377mgSodium: 825mgPotassium: 413mgFiber: 1gSugar: 4gVitamin A: 2491IUVitamin C: 52mgCalcium: 402mgIron: 2mg
Tried this recipe?Let us know how it was!