Cottage Cheese Egg Bake

Golden on top, fluffy inside, and packed with protein and veggies—this Cottage Cheese Egg Bake is the kind of dish that makes mornings brighter and easier. Whether you’re feeding a family or prepping for the week, this bake delivers a wholesome, satisfying start to the day. The creamy texture of cottage cheese blends seamlessly with eggs and vegetables, creating a rich, savory slice that’s both comforting and nourishing.

Ideal for a quick breakfast, brunch centerpiece, or even a low-carb dinner, this egg bake is endlessly versatile. Toss in your favorite vegetables, herbs, or meats, and you’ve got a personalized meal that reheats beautifully. Plus, it’s gluten-free and high in protein—perfect for those seeking healthy breakfast ideas that don’t skimp on flavor.

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Ingredients for Cottage Cheese Egg Bake

• 10 large eggs
• 1 cup cottage cheese (full-fat or low-fat)
• 1 cup shredded cheddar cheese (or a cheese of choice)
• 1 bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 small red onion, finely chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: chopped fresh parsley or green onions for garnish
• Cooking spray or butter for greasing the pan

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Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coat of butter to prevent sticking and ensure easy cleanup.

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Step 2: Sauté the Vegetables

In a skillet over medium heat, sauté the diced bell pepper and red onion with a small amount of oil for about 3–4 minutes until slightly softened. Add the chopped spinach and cook for another 1–2 minutes until wilted. Remove from heat and set aside to cool slightly.

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Step 3: Mix the Egg Base

In a large mixing bowl, crack all 10 eggs and whisk until well blended. Stir in the cottage cheese, shredded cheddar cheese, garlic powder, salt, and pepper. Mix until everything is evenly incorporated.

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Step 4: Combine and Pour

Fold the sautéed vegetables into the egg mixture. Pour the entire mixture into the prepared baking dish, spreading it out evenly.

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Step 5: Bake

Place the dish in the oven and bake for 35–40 minutes, or until the center is fully set and the top is golden brown. A toothpick inserted into the center should come out clean.

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Step 6: Cool and Serve

Allow the bake to cool for about 5–10 minutes before slicing. Garnish with fresh herbs like parsley or green onions if desired. Serve warm or at room temperature.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~210
• Protein: 18g
• Fat: 14g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g
• Sodium: ~320mg

(Note: Nutrition may vary based on exact ingredients used.)

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Frequently Asked Questions

1. Can I use egg whites instead of whole eggs?

Yes! Replace whole eggs with about 1 ½ cups of liquid egg whites or use half whole eggs and half whites for a lighter version.

2. Can I make this bake ahead of time?

Absolutely. You can assemble the bake the night before and refrigerate it overnight. Just pop it in the oven in the morning.

3. What other veggies work well in this dish?

Mushrooms, zucchini, broccoli, or cherry tomatoes are all great additions. Just make sure to cook or drain them to avoid excess moisture.

4. Is this recipe keto-friendly?

Yes! It’s low in carbs and high in protein and fat, making it suitable for most ketogenic diets.

5. Can I add meat to this egg bake?

Definitely. Cooked bacon, sausage, or diced ham work beautifully in this dish.

6. How do I know when the bake is done?

The center should be firm and not jiggly. A knife or toothpick inserted should come out clean.

7. Can I use a different cheese?

Yes, swap cheddar with mozzarella, Swiss, pepper jack, or a mix of your favorites for different flavor profiles.

8. Can I make this dairy-free?

To make it dairy-free, use a dairy-free cottage cheese alternative and skip or replace the shredded cheese with a plant-based version.

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