Description
This Cottage Cheese Egg Bake is a protein-packed, wholesome breakfast made with eggs, cottage cheese, and fresh vegetables. Light, flavorful, and perfect for meal prep, this egg casserole is ideal for busy mornings, family brunches, or anyone following a high-protein, clean eating lifestyle. Freezer-friendly and endlessly customizable, it’s a healthy dish you’ll want to make again and again.
Ingredients
Scale
- 8 large eggs
- 1 cup (240g) cottage cheese
- 1/2 cup (120ml) unsweetened milk (any kind)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup diced bell peppers
- 1/2 cup chopped spinach or kale
- 1/2 cup chopped onion
- 1/2 cup halved cherry tomatoes (optional)
- 1/2 cup shredded cheddar or mozzarella (optional)
- Fresh herbs like parsley or chives (optional)
- Red pepper flakes for heat (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9 or 9×13-inch baking dish.
- In a large bowl, whisk together eggs, cottage cheese, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in bell peppers, spinach, onion, cherry tomatoes, and shredded cheese (if using). Mix to combine.
- Transfer mixture to baking dish and bake for 35–40 minutes, or until the center is set and top is golden.
- Allow to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Drain excess water from veggies like spinach to prevent sogginess.
- Don’t overbake—check at 35 minutes for doneness.
- Let it cool slightly before slicing for best structure.
- Great for meal prep—store in fridge up to 5 days or freeze slices for 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice