If you’re on the hunt for a breakfast dish that’s as nourishing as it is delicious, you’ve got to try this Cottage Cheese Egg Bake with Veggies Recipe. It’s packed with fresh veggies, creamy cottage cheese, and fluffy eggs that come together in a warm, satisfying bake perfect for any morning of the week. Whether you’re preparing a weekend brunch or a protein-rich start to your day, this recipe hits all the right notes with loads of flavor, awesome texture, and a colorful presentation that will brighten up your table and mood instantly.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this Cottage Cheese Egg Bake with Veggies Recipe shine. Each item plays a crucial role—adding depth of flavor, texture contrast, or vibrant color, ensuring every bite is balanced and delightful.
- Olive oil: For sautéing the veggies and infusing a subtle richness.
- Red bell pepper (diced): Adds bright, sweet notes and a pop of red color.
- Yellow onion (diced): Provides aromatic sweetness and depth.
- Spinach (5-6 cups): Packs in nutrients and a lovely, earthy green hue.
- Eggs (12): The protein backbone that binds everything beautifully.
- Reduced fat cottage cheese (1 ½ cups): Lends creaminess and a mild tanginess without heaviness.
- Garlic powder (1 teaspoon): A subtle punch of savory flavor.
- Salt (½ teaspoon): Essential for bringing out all the flavors.
- Hot sauce (5-10 dashes): Adds a gentle heat to keep your palate intrigued.
- Black pepper (to taste): Freshly cracked for warming spice.
- Chives (¼ cup, sliced): A fresh, mild oniony garnish to finish the bake.
- Non-stick cooking spray: Keeps your bake from sticking for easy serving.
How to Make Cottage Cheese Egg Bake with Veggies Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a pan over medium heat; once it’s shimmering, toss in the diced red bell pepper and yellow onion. Sauté them gently for about 5 to 8 minutes until they soften and release their sweet aroma. Then, add in the fresh spinach, cooking just until it wilts down and combines beautifully with the other veggies. Turning off the heat here locks in their tender texture and flavor, setting the stage for a cozy egg bake.
Step 2: Prepare the Egg Mixture
In a large mixing bowl, crack all 12 eggs and give them a vigorous whisk to create a uniform base. Next, fold in the cottage cheese along with the sautéed vegetables, sprinkling in garlic powder, salt, hot sauce, and black pepper. Whisk everything together until the ingredients are harmoniously blended, promising a rich, flavorful bake that bursts with every bite.
Step 3: Assemble and Bake
Give your baking pan a quick spray with non-stick cooking spray to ensure the egg bake slides out effortlessly later. Pour the egg and vegetable mixture into the pan, spreading it evenly. Pop it into a preheated 350-degree Fahrenheit oven and bake for 40 to 45 minutes. You’ll want the edges to be golden and the center fully set but still moist. A fork check helps here — if it comes out clean, your bake is ready for its moment out of the oven.
Step 4: Cool and Garnish
Once baked, allow your cottage cheese egg bake to cool for 10 to 15 minutes; this resting time lets it finish setting perfectly and helps avoid any excess moisture. Pat gently with a paper towel if there’s any surface wetness. Finally, sprinkle with a generous layer of fresh, sliced chives for that fresh, bright finish that adds a lovely crunch and color contrast.
How to Serve Cottage Cheese Egg Bake with Veggies Recipe
Garnishes
Enhance your egg bake with simple garnishes that brighten the dish without overpowering it. Fresh chives add a mild onion flavor and visual appeal, while a dollop of Greek yogurt or a sprinkle of shredded cheese can add creamy richness if you’re feeling indulgent. For a touch of tang, a light drizzle of your favorite hot sauce works wonders too.
Side Dishes
This bake pairs beautifully with crisp, refreshing sides. Think mixed green salads tossed with a zesty vinaigrette, roasted potatoes, or even fresh fruit salad to balance savory and sweet. Whole-grain toast or crusty bread can also make the meal more filling and provide that satisfying crunch alongside the soft bake.
Creative Ways to Present
Serve your Cottage Cheese Egg Bake with Veggies Recipe in charming ways to impress guests or delight your family. Try cutting it into small squares to serve buffet-style or in individual ramekins for portion control. For a brunch spread, arrange the bake alongside bowls of fresh salsa, avocado slices, or herbs so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Cottage Cheese Egg Bake with Veggies Recipe keep wonderfully in the fridge for up to 4 days. Store the bake in an airtight container to maintain moisture and freshness. This makes it a perfect grab-and-go breakfast or a quick protein-rich snack during the day.
Freezing
To extend its life, you can freeze portions of the egg bake. Slice it into individual servings and wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe bag. Frozen egg bake stays good for up to 2 months and thaws quickly for busy mornings.
Reheating
Reheat your stored Cottage Cheese Egg Bake with Veggies Recipe in the microwave for about 1 to 2 minutes or until heated through. Alternatively, pop slices into a preheated oven at 325 degrees Fahrenheit for 10 to 15 minutes, which helps retain its texture and warmth evenly without drying out.
FAQs
Can I use other vegetables in the egg bake?
Absolutely! This Cottage Cheese Egg Bake with Veggies Recipe is wonderfully flexible. Feel free to swap or add your favorite veggies such as tomatoes, mushrooms, or broccoli. Just make sure to sauté the vegetables first to remove any excess moisture before baking.
Is it necessary to use reduced fat cottage cheese?
Not at all. Using reduced fat cottage cheese keeps the bake lighter, but if you prefer a richer and creamier texture, full-fat cottage cheese works beautifully and adds extra flavor.
How spicy is the hot sauce in this recipe?
The hot sauce adds just a subtle kick to keep the flavor lively without overpowering the natural taste of the eggs and veggies. You can adjust the amount based on your heat preference or leave it out if you prefer mild dishes.
Can I make this dish vegetarian?
This recipe is already vegetarian since it contains no meat or fish. It’s a fantastic protein-packed option for vegetarians using eggs and cottage cheese as primary protein sources.
What’s the best way to tell if the egg bake is done?
Use a fork to gently poke the center of the bake. If it comes out clean with no wet batter clinging to it, your egg bake is perfectly set and ready to come out of the oven.
Final Thoughts
This Cottage Cheese Egg Bake with Veggies Recipe is one of those feel-good meals that’s simple to make but leaves a lasting impression with its comforting flavors and wholesome ingredients. Whether you are treating yourself on a quiet weekday morning or hosting friends for a relaxed brunch, this bake promises to bring warmth and smiles to your table. Give it a try—you might just find a new favorite go-to breakfast dish!
PrintCottage Cheese Egg Bake with Veggies Recipe
This cottage cheese egg bake with veggies is a wholesome and flavorful breakfast casserole that’s easy to make and packed with nutritious ingredients. Loaded with sautéed bell peppers, onions, spinach, and creamy cottage cheese blended into eggs, it’s perfect for a hearty morning meal that will keep you satisfied and energized.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 5–6 cups spinach (about 6 ounces)
- ¼ cup chives, sliced
Main Ingredients
- 12 eggs
- 1 ½ cups reduced fat cottage cheese
Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 5–10 dashes of hot sauce
- Black pepper to taste
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature when you’re ready to bake.
- Sauté Vegetables: Heat olive oil in a pan over medium heat. Add the diced red bell pepper and onion, sautéing for 5-8 minutes until they begin to soften.
- Wilt Spinach: Add the spinach to the pan and cook until it wilts completely, then turn off the heat.
- Prepare Egg Mixture: Crack the eggs into a large bowl and whisk thoroughly. Add the cottage cheese, sautéed red pepper, onion, spinach, garlic powder, salt, hot sauce, and black pepper. Whisk everything together until well combined.
- Prepare Baking Dish: Spray a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
- Combine and Bake: Pour the egg mixture into the prepared baking pan. Bake in the preheated oven for 40-45 minutes.
- Cool and Set: Remove the dish from the oven and let it cool for 10-15 minutes so it finishes setting and excess moisture evaporates. Pat dry with a paper towel if needed.
- Serve: Sprinkle the sliced chives over the top, slice into 12 pieces, and enjoy your nutritious breakfast bake!
Notes
- Test the egg bake for doneness by inserting a fork; if it comes out clean, it’s ready to be removed from the oven.
- Feel free to customize with your favorite vegetables like tomatoes, mushrooms, or broccoli for added variety.
- Using full-fat cottage cheese is an option if you prefer a richer texture.
