Cottage Cheese Egg Bake (Printable Recipe)

A protein-rich breakfast casserole with fluffy eggs, creamy cottage cheese, and vibrant vegetables for busy mornings or meal prep.

# Ingredients You'll Need:

01 - 8 large eggs

02 - 1 cup cottage cheese (preferably full-fat or small curd)

03 - 1 cup shredded cheddar cheese (or mozzarella or preferred blend)

04 - 1 cup spinach (fresh or thawed and drained if frozen)

05 - 1/2 cup diced bell peppers (any color)

06 - 1/4 cup diced onion

07 - 1/2 tsp salt (adjust to taste)

08 - 1/4 tsp black pepper

09 - 1/2 tsp garlic powder

10 - 1 tbsp olive oil or butter (for sautéing if needed)

01 - Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

02 - If using onions or firmer vegetables, sauté them in olive oil over medium heat for 5–7 minutes, or until soft.

03 - In a large bowl, whisk the eggs until fully combined. Stir in the cottage cheese, shredded cheese, salt, black pepper, and garlic powder.

04 - Fold in spinach, bell peppers, and any pre-sautéed vegetables.

05 - Pour the mixture evenly into the prepared baking dish.

06 - Bake for 35–40 minutes, or until the center is set and the top is golden.

07 - Let rest for 5–10 minutes before slicing. Serve warm.

01 - This dish is ideal for meal prep and is naturally low-carb and gluten-free.