Cottage Cheese Egg Bake – Creamy, Protein-Packed & Easy

A fluffy, veggie-packed egg casserole loaded with cottage cheese, shredded cheese, and fresh vegetables—perfect for meal prep, brunch, or a healthy breakfast!

🎉 Introduction

Looking for a delicious breakfast that’s high in protein, low in fuss, and bursting with flavor? This Cottage Cheese Egg Bake is your answer! Cottage cheese makes the eggs super creamy, shredded cheese adds gooey goodness, and colorful veggies bring nutrition and fresh flavor. It’s a breakfast bake you can prep ahead for busy mornings—or serve fresh for a cozy weekend brunch. 🍽️✨

🧰 Equipment Needed

• 9×9-inch baking dish or similar
• Mixing bowl
• Whisk or fork
• Knife & cutting board
• Measuring cups & spoons
• Oven mitts

🛒 Ingredients

• 6 large eggs
• 2 cups cottage cheese (full-fat or low-fat)
• 1 cup shredded cheese (cheddar, Swiss, mozzarella, or your favorite)
• 1 cup chopped fresh spinach
• ½ cup diced bell pepper (any color)
• ½ cup chopped onion
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Fresh herbs for garnish (optional)
• Sliced tomatoes or avocado for serving (optional)

👩‍🍳 Directions

Step 1: Preheat & Prep

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×9-inch baking dish.

Step 2: Make the Egg Mixture

1. In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper until well combined.

Step 3: Add Veggies & Cheese

1. Stir in shredded cheese, spinach, bell pepper, and onion until evenly distributed.

Step 4: Bake

1. Pour the egg mixture into the prepared baking dish.
2. Bake for 35–40 minutes, or until the center is set and the top is golden.
3. Let cool for 5 minutes before slicing.

Step 5: Serve

• Top with fresh herbs, sliced tomatoes, or avocado if desired.
• Enjoy warm!

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 10 minutes
• Bake Time: 35–40 minutes
• Total Time: ~50 minutes

🥄 Variations

• Meat Lover’s: Add cooked bacon, sausage, or diced ham
• Veggie Boost: Add mushrooms, zucchini, or broccoli florets
• Spicy Kick: Stir in diced jalapeños or a pinch of cayenne
• Cheese Swap: Try pepper jack or feta for different flavors
• Keto-Friendly: Recipe is naturally low-carb and keto-friendly!

🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 5 days
• Freezer: Freeze slices for up to 2 months; thaw overnight
• Reheat: Microwave individual servings 30–45 seconds or warm in oven at 325°F until heated through

❓ 10 FAQs

1. Can I use egg whites?
   Yes—replace each egg with 2 egg whites.
2. Can I use frozen spinach?
   Yes—thaw and squeeze out excess moisture before adding.
3. Is cottage cheese noticeable?
   It blends in for a creamy texture; you won’t taste lumps.
4. Can I prep it ahead?
   Yes—assemble the night before and bake fresh in the morning.
5. Is it gluten-free?
   Yes—naturally gluten-free!
6. Can I double the recipe?
   Yes—use a 9×13-inch dish and add 5–10 minutes bake time.
7. What cheese works best?
   Cheddar, Swiss, mozzarella, or Monterey Jack are all great.
8. Can I make it dairy-free?
   Substitute cottage cheese and shredded cheese with dairy-free alternatives.
9. Will kids like it?
   Yes—it’s mild and cheesy, perfect for the whole family.
10. Can I serve it cold?
    Yes—great for meal prep or breakfast on the go.

🏁 Conclusion

This Cottage Cheese Egg Bake is everything a healthy breakfast should be: creamy, satisfying, protein-packed, and easy to customize. Whether you’re feeding a crowd or meal prepping for the week, this bake will make mornings a breeze—and tastier than ever. 🍳🧀🌿

Cottage Cheese Egg Bake – Creamy, Protein-Packed & Easy

Adam

A fluffy, veggie-packed egg casserole loaded with cottage cheese, shredded cheese, and fresh vegetables—perfect for meal prep, brunch, or a healthy breakfast!🎉 Introduction Looking for a delicious breakfast that’s high in protein, low in fuss, and bursting with flavor? This Cottage Cheese Egg Bake is your answer! Cottage cheese makes the eggs super creamy, shredded cheese adds gooey goodness, and colorful veggies bring nutrition and fresh flavor. It’s a breakfast bake you can prep ahead for busy mornings—or serve fresh for a cozy weekend brunch. 🍽️✨

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Equipment

• 9×9-inch baking dish (or similar)
• Mixing bowl
• Whisk or fork
• Knife & cutting board
• Measuring cups & spoons
• Oven mitts

Ingredients

  

• 6 large eggs
• 2 cups cottage cheese full-fat or low-fat
• 1 cup shredded cheese cheddar, Swiss, mozzarella, or your favorite
• 1 cup chopped fresh spinach
• ½ cup diced bell pepper any color
• ½ cup chopped onion
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Fresh herbs for garnish optional
• Sliced tomatoes or avocado for serving optional

Instructions

 

Step 1: Preheat & Prep

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×9-inch baking dish.

Step 2: Make the Egg Mixture

• In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper until well combined.

Step 3: Add Veggies & Cheese

• Stir in shredded cheese, spinach, bell pepper, and onion until evenly distributed.

Step 4: Bake

• Pour the egg mixture into the prepared baking dish.
• Bake for 35–40 minutes, or until the center is set and the top is golden.
• Let cool for 5 minutes before slicing.

Step 5: Serve

• Top with fresh herbs, sliced tomatoes, or avocado if desired.
• Enjoy warm!

Notes

🥄 Variations
Meat Lover’s: Add cooked bacon, sausage, or diced ham

Veggie Boost: Add mushrooms, zucchini, or broccoli florets

Spicy Kick: Stir in diced jalapeños or a pinch of cayenne

Cheese Swap: Try pepper jack or feta for different flavors

Keto-Friendly: Recipe is naturally low-carb and keto-friendly!

🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 5 days

Freezer: Freeze slices for up to 2 months; thaw overnight

Reheat: Microwave individual servings 30–45 seconds or warm in oven at 325°F until heated through

❓ 10 FAQs
Can I use egg whites?
Yes—replace each egg with 2 egg whites.

Can I use frozen spinach?
Yes—thaw and squeeze out excess moisture before adding.

Is cottage cheese noticeable?
It blends in for a creamy texture; you won’t taste lumps.

Can I prep it ahead?
Yes—assemble the night before and bake fresh in the morning.

Is it gluten-free?
Yes—naturally gluten-free!

Can I double the recipe?
Yes—use a 9×13-inch dish and add 5–10 minutes bake time.

What cheese works best?
Cheddar, Swiss, mozzarella, or Monterey Jack are all great.

Can I make it dairy-free?
Substitute cottage cheese and shredded cheese with dairy-free alternatives.

Will kids like it?
Yes—it’s mild and cheesy, perfect for the whole family.

Can I serve it cold?
Yes—great for meal prep or breakfast on the go.

🏁 Conclusion
This Cottage Cheese Egg Bake is everything a healthy breakfast should be: creamy, satisfying, protein-packed, and easy to customize. Whether you’re feeding a crowd or meal prepping for the week, this bake will make mornings a breeze—and tastier than ever. 🍳🧀🌿