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Cottage Cheese Egg Bake

A delicious and creamy egg bake with cottage cheese, shredded cheese, and vibrant veggies for a comforting breakfast option.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs The foundation of this bake; they provide the perfect fluffiness.
  • 1 cup cottage cheese Opt for full-fat or small curd for a richer texture.
  • 1 cup shredded cheddar cheese For gooey, melty goodness; can substitute with mozzarella.
  • 1 cup spinach Fresh or thawed, adds vibrant color.
  • 1/2 cup diced bell peppers Choose any color for added sweetness.
  • 1/4 cup diced onion Optional; sauté for extra flavor.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper A gentle kick to balance the creaminess.
  • 1/2 tsp garlic powder Optional; adds aromatic earthiness.
  • 1 tbsp olive oil or butter For sautéing any veggies.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.
  3. If using onions or firmer veggies, sauté in olive oil for about 5-7 minutes.
  4. In a large bowl, whisk the eggs until fully combined.
  5. Stir in the cottage cheese and shredded cheddar until creamy.
  6. Fold in the spinach, diced bell peppers, and any sautéed veggies.
  7. Pour the mixture into the prepared baking dish, spreading evenly.
Baking
  1. Bake for 35-40 minutes or until the center is set and the top is golden.
  2. Let it rest for 5-10 minutes before slicing and serving warm.

Notes

Serve with a side of tangy salsa or a light salad. You can add more vegetables like mushrooms or zucchini as desired.