Cottage Cheese Egg Bake (Print-Friendly Version)

A fluffy protein-packed dish with eggs, cottage cheese and colorful vegetables - perfect for breakfast, dinner or meal prep.

# Ingredients:

01 - 8 large eggs

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

03 - 1 cup shredded cheddar cheese (or preferred cheese 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 (optional)

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

08 - 1/4 tsp black pepper

09 - 1/2 tsp garlic powder (optional)

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 for 5–7 minutes until softened.

03 - In a large bowl, whisk the eggs until fully combined.

04 - Stir in cottage cheese, shredded cheese, salt, pepper, and garlic powder. Fold in spinach, bell peppers, and any sautéed vegetables.

05 - Pour the mixture into the prepared baking dish, spreading it evenly.

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

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

01 - This dish can be prepared ahead of time and reheated for quick meals.