Introduction

This Wholesome Cottage Cheese Egg Bake is a protein-packed, flavorful breakfast or brunch option that’s both easy to prepare and satisfying. Loaded with fresh vegetables and a creamy cheese blend, it’s perfect for a nourishing start to your day or a cozy weekend meal.

A thick slice of baked egg casserole sits on a white plate, showing two main layers. The bottom layer is creamy white with soft cheese mixed with small green spinach leaves, giving it a speckled green and white look. The top layer is a golden-yellow baked egg with a slightly browned, crispy edge and some fresh herbs scattered on top. The texture looks fluffy and smooth with a touch of browning. In the background, there are blurred metal forks on a wooden board and green salad leaves, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Fresh herbs like parsley or chives
Red pepper flakes for heat

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9×9 or 9×13-inch baking dish to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, cottage cheese, milk, garlic powder, onion powder, sea salt, and black pepper until the mixture is smooth and well combined.
Step 3: Stir in the diced bell peppers, chopped spinach or kale, chopped onion, halved cherry tomatoes (if using), and shredded cheese. Mix everything evenly to distribute the vegetables and cheese.
Step 4: Pour the egg mixture into the prepared baking dish, spreading it out evenly.
Step 5: Bake for 35–40 minutes, or until the center is set and the top turns golden brown.
Step 6: Remove the bake from the oven and let it cool for 5–10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs and red pepper flakes if desired.

Tips & Variations

Swap the veggies based on your preference or what’s in season, such as mushrooms, zucchini, or asparagus.
Use Greek yogurt instead of cottage cheese for a smoother texture.
Add cooked bacon or sausage for extra protein and flavor.
For a spicier version, stir in chopped jalapeños or cayenne pepper along with the red pepper flakes.
Make it dairy-free by using a plant-based milk and skipping the shredded cheese or using a dairy-free alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30-60 seconds or warm in a preheated oven at 350°F (175°C) until heated through. This dish can also be frozen in portions for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows two clear glass rectangular dishes on a white marbled surface. The dish on the bottom contains a baked egg casserole cut in half, revealing a soft, slightly browned top layer with visible bits of green peas and leafy spinach mixed throughout the creamy yellow egg base. The edges have a darker golden-brown crust. The top dish is filled with fresh green arugula leaves that look crisp and vibrant. A black and white checkered cloth is partially visible to the left side of the dishes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this egg bake the night before?

Yes, you can assemble the egg mixture and vegetables the night before and keep it covered in the fridge. Bake fresh in the morning for the best texture and flavor.

Can I use other types of cheese in this recipe?

Absolutely! Cheddar and mozzarella work well, but you can also try feta, gouda, or pepper jack for different flavor profiles.