Cottage Cheese Egg Bake – The Perfect Breakfast or Brunch
A creamy, savory, and protein-packed egg bake with cottage cheese and veggies. This easy-to-make dish is perfect for breakfast or brunch, and it’s highly customizable.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 large eggs
- 1 ½ cups cottage cheese
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 ½ cups vegetables (e.g., spinach, onions, bell peppers)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tbsp olive oil (for sautéing)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish.
- In a skillet, sauté your choice of vegetables (onions, bell peppers, spinach) until soft, about 5-7 minutes.
- In a large bowl, whisk together eggs and cottage cheese. Stir in salt, pepper, and garlic powder.
- Add the sautéed vegetables to the egg and cottage cheese mixture, then stir in shredded cheese.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes or until the eggs are fully set and the top is golden.
- Let cool for a few minutes before slicing. Serve warm for breakfast or brunch.
Notes
- Make it spicier by adding a few dashes of hot sauce or jalapeños.
- Add cooked sausage or bacon for extra protein.
- Swap veggies as desired; zucchini, tomatoes, or mushrooms are great alternatives.
Nutrition
- Serving Size: 1 Slice
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 170mg