Cottage Cheese Egg Bake

This cottage cheese egg bake is the perfect dish when you want a nutritious breakfast that feels comforting yet is simple to prepare. It blends creamy cottage cheese with eggs and fresh veggies to create a satisfying meal that’s packed with protein and flavor. Whether you are feeding a crowd or just treating yourself to something wholesome this bake is a reliable go to.

I started making this bake when I wanted a breakfast that could be made ahead and still taste fresh in the morning. Now it has become a household favorite that everyone asks for on weekends and busy weekday mornings alike.

Ingredients

• Six large eggs: provide structure and richness choose large and fresh eggs for best results
• Two cups full fat cottage cheese: adds creaminess and boosts protein full fat gives the best texture
• One cup shredded cheese such as cheddar or mozzarella: brings melty cheesiness freshly shredded melts better than pre shredded
• One cup chopped fresh spinach: adds a mild earthy flavor and nutrients freshest leaves deliver the best color and texture
• Half a cup diced bell peppers: give sweetness and a bit of crunch opt for colorful peppers for visual appeal
• Quarter cup chopped green onions: offer a gentle onion bite and freshness use the green parts for milder flavor
• One teaspoon garlic powder: enhances savory notes fresh garlic can be swapped for a punchier flavor
• Half a teaspoon salt: balances the flavors
• Quarter teaspoon black pepper: adds subtle heat
• One teaspoon dried oregano: optional but adds a wonderful herb fragrance
• Cooking spray or olive oil: to grease the baking dish and prevent sticking

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. This moderate temperature gives you a tender bake with a golden surface without drying it out.

Prepare Your Baking Dish:

Lightly grease a nine by nine inch baking dish with cooking spray or a drizzle of olive oil. This ensures your egg bake won’t stick and will come out neatly once cooked.

Mix the Eggs:

Crack all six eggs into a large mixing bowl. Whisk them thoroughly until the mixture is smooth and uniform in texture this step helps trap air for fluffiness.

Add the Cottage Cheese:

Gently fold in the two cups of cottage cheese. This adds moisture and creaminess while keeping the bake light compared to heavier dairy like cream.

Add the Cheese and Veggies:

Stir in your shredded cheese spinach diced bell peppers and green onions. Combining these ingredients now ensures even distribution throughout the dish.

Season the Mixture:

Sprinkle in garlic powder salt black pepper and oregano. Stir everything gently so the seasonings blend in without breaking up the texture too much.

Pour Into the Baking Dish:

Carefully transfer the mixture into your prepared baking dish spreading it evenly for uniform baking.

Bake Until Set:

Place the dish in your preheated oven and bake for thirty to thirty five minutes. The edges should be firm to the touch and the top lightly golden when it’s done. The center will be set but still moist.

Cool and Slice:

Allow the egg bake to cool for a few minutes on a wire rack or countertop. This resting time helps it firm up enough to slice into neat squares without crumbling.

The cottage cheese is my favorite ingredient here because it transforms the bake into something truly creamy and satisfying without adding heaviness. I remember making this for a family brunch once and it disappeared so fast everyone asked for the recipe. It’s a crowd pleaser every time.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to retain the creamy texture. If you want to freeze portions wrap tightly and defrost overnight in the fridge before reheating.

Ingredient Substitutions

Swap spinach for kale or Swiss chard for a different leafy green flavor and texture. Use any shredded cheese you enjoy such as gouda or pepper jack for a flavor twist. Fresh minced garlic can replace garlic powder just use one large clove finely minced. For a dairy free version try using silken tofu instead of cottage cheese though texture will vary.

Serving Suggestions

Serve warm with a simple green salad or fresh fruit for a balanced breakfast or light lunch. Add hot sauce or salsa on the side to brighten the flavors. This bake also pairs well with crusty whole grain bread or roasted potatoes for a heartier meal.

This creamy, protein packed egg bake is easy to make ahead and endlessly customizable. It’s a reliable, satisfying breakfast for busy mornings or relaxed weekends.

Your Recipe Questions Answered

→ What type of cheese works best in this bake?

Full-fat cottage cheese provides the creamiest texture, while shredded cheddar or mozzarella adds a rich, melty element to the dish.

→ Can I substitute fresh spinach with other greens?

Yes, kale, Swiss chard, or arugula can be used as alternatives to fresh spinach for varied flavor and texture.

→ How should I prepare the baking dish to prevent sticking?

Lightly grease the dish with cooking spray or a drizzle of olive oil to ensure easy release and a golden crust.

→ What is the recommended baking temperature and time?

Bake at 350°F (175°C) for 30-35 minutes until the edges are set and the top turns slightly golden.

→ Can this dish be served cold or reheated?

It can be enjoyed warm or at room temperature, and reheats well in the oven or microwave without losing texture.

→ Is it possible to add other vegetables or spices?

Absolutely, diced bell peppers, green onions, or herbs like oregano enhance flavor and can be adjusted to taste.