Protein-Packed Breakfast Bake

This cottege cheese egg bake has become my secret weapon for busy mornings and meal prep days. Imagine sinking your fork into a cloud-like egg casserole with pockets of melty cheese and colorful vegetables throughout each irresistible bite.

I originally created this recipe when my sister came to visit with her gluten-sensitive kids. The entire pan disappeared before dinner, and now I make a double batch every Sunday for grab-and-go breakfasts throughout the week.

Ingredients

• 8 large eggs: providing the fluffy foundation and major protein boost for this dish
• 1 cup cottage cheese: preferably full fat or small curd for the creamiest most luxurious texture
• 1 cup shredded cheddar cheese: or mozzarella for that irresistible golden top and stretchy cheese pull
• 1 cup spinach: fresh or frozen thawed and properly drained for essential nutrients and pretty flecks of green
• 1/2 cup diced bell peppers: any color for vibrant pops of sweetness and vitamin C
• 1/4 cup diced onion: optional but adds incredible depth of flavor and aromatic base
• 1/2 tsp salt: adjust to taste depending on how salty your cheeses are
• 1/4 tsp black pepper: freshly ground provides the best flavor profile
• 1/2 tsp garlic powder: optional but creates an incredible savory undertone
• 1 tbsp olive oil: or butter for sautéing vegetables to develop their sweetness

Step-by-Step Instructions

Preheat Oven:

Turn your oven to 375°F and thoroughly grease a 9×13 inch baking dish, making sure to get the corners where egg likes to stick. I prefer using butter for greasing as it adds a subtle richness that cooking spray cannot match.

Prepare Vegetables:

If using onions or bell peppers, sauté them in olive oil for 5 to 7 minutes until they become soft and slightly caramelized. This extra step develops their natural sweetness and ensures they fully incorporate into the egg mixture rather than remaining too crunchy.

Create Egg Base:

In a large bowl, crack all 8 eggs and whisk vigorously until no streaks of white remain and the mixture looks uniform. The more air you incorporate, the fluffier your final result will be, so put some muscle into it.

Mix Wet Ingredients:

Add the cottage cheese and shredded cheese to the whisked eggs, along with salt, pepper, and garlic powder. Stir everything together until well combined, but avoid overmixing which can deflate the eggs.

Incorporate Vegetables:

Gently fold in your spinach, sautéed bell peppers, and any other vegetables until evenly distributed throughout the mixture. The spinach will look like a lot at first but will cook down perfectly.

Bake To Perfection:

Pour the completed mixture into your prepared baking dish, spreading it evenly to ensure consistent cooking. Bake for 35 to 40 minutes or until the center is completely set and the top has turned an appetizing golden brown.

Rest Before Serving:

Let the egg bake rest for 5 to 10 minutes before slicing. This crucial step allows the proteins to set and makes for cleaner, more beautiful slices when serving.

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The cottage cheese is my absolute secret weapon in this recipe. While many people wrinkle their nose at cottage cheese on its own, when baked into this dish it creates pockets of creamy goodness that elevate the entire texture. My grandmother used this trick in her egg dishes, and I remember being shocked when she finally revealed her secret ingredient after years of family brunches.

Make Ahead Instructions

This egg bake shines as a make-ahead option. You can prepare the entire mixture the night before, cover it tightly, and refrigerate. In the morning, let it sit at room temperature for about 15 minutes while your oven preheats, then bake as directed. The texture might be slightly more dense than when made fresh, but the convenience is worth it. I often do this when hosting holiday brunches so I can enjoy time with my guests instead of being stuck in the kitchen.

Customization Ideas

The beauty of this recipe lies in its versatility. Try adding cooked bacon or sausage for a heartier version, or mix in fresh herbs like basil, chives, or dill for brightness. Mediterranean flavors work beautifully with sundried tomatoes, feta, and olives. For a Mexican-inspired version, add diced green chiles, pepper jack cheese, and top with avocado and salsa after baking. During summer, I love incorporating garden-fresh zucchini and cherry tomatoes.

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Serving Suggestions

While delicious on its own, this egg bake becomes even more special with thoughtful accompaniments. For breakfast, pair with fresh fruit and whole grain toast. For lunch or dinner, serve alongside a simple green salad dressed with lemon vinaigrette. It also works beautifully as part of a brunch spread with roasted potatoes and a fresh fruit salad. My family particularly enjoys it with a dollop of Greek yogurt and a sprinkle of chives.

Nutrition Benefits

This egg bake isn't just delicious it's nutritionally impressive. Eggs provide complete protein along with choline for brain health. Cottage cheese adds calcium and additional protein, while the vegetables contribute fiber, vitamins, and antioxidants. With approximately 250 calories per serving depending on your specific ingredients, it's a satisfying meal that won't weigh you down. The balance of protein and healthy fats helps stabilize blood sugar levels, providing sustained energy throughout your morning.

Frequently Asked Questions About the Recipe

→ Can I prepare this egg bake ahead of time?

Yes! You can mix all ingredients and store the unbaked mixture in the refrigerator overnight. Add 3-5 minutes to the baking time if cooking from cold. Alternatively, bake completely, cool, and refrigerate for up to 4 days. Reheat individual slices in the microwave for 30-60 seconds.

→ What vegetables work best in this egg bake?

While the recipe calls for spinach and bell peppers, you can customize with almost any vegetables. Broccoli, zucchini, mushrooms, asparagus, and tomatoes all work wonderfully. Firmer vegetables should be sautéed briefly before adding to the egg mixture.

→ Is this egg bake keto-friendly?

Yes, this dish is naturally low in carbohydrates, making it appropriate for keto and low-carb diets. The combination of eggs, cottage cheese, and vegetables provides a good balance of protein and healthy fats with minimal carbs.

→ Can I freeze leftover egg bake?

Absolutely! Cut cooled egg bake into individual portions and wrap each tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until warm throughout.

→ What can I serve with this egg bake?

For breakfast, pair with fresh fruit, toast, or roasted potatoes. For lunch or dinner, serve with a simple green salad, roasted vegetables, or crusty bread. It's also delicious on its own as a protein-rich snack!

→ Can I substitute the cottage cheese?

While cottage cheese gives this dish its signature creamy texture, you could substitute with ricotta cheese for similar results. Greek yogurt can also work, though it will produce a slightly tangier flavor profile.