Cottage Cheese Egg Bake

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Warm, fluffy, and filled with vibrant veggies, this Cottage Cheese Egg Bake is the perfect protein-packed breakfast or brunch recipe. It comes together easily with just a few wholesome ingredients and is ideal for meal prepping, special mornings, or feeding a hungry crowd. The creamy cottage cheese gives each bite a rich texture while eggs create a light, satisfying structure.

Whether you’re eating low-carb, gluten-free, or just looking for something savory and comforting, this egg bake hits the mark. It’s highly customizable too—add in chopped spinach, peppers, or even crumbled bacon to make it your own. Served warm or cold, it stays tender and delicious either way.

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Preparation Phase & Tools to Use

Getting started with this Cottage Cheese Egg Bake requires just a few essential kitchen tools:

• Mixing Bowls: A large mixing bowl makes it easier to combine the eggs, cottage cheese, and vegetables evenly.
• Whisk: Ensures the eggs are well-beaten and incorporates air for a fluffier bake.
• Baking Dish (8×8 or 9×9 inches): A glass or ceramic dish provides even heat distribution, which is key for a uniform texture.
• Measuring Cups and Spoons: Precise measuring means your egg-to-cottage-cheese ratio stays balanced.
• Non-stick Spray or Butter: To grease the baking dish and avoid any sticking.

Having these items prepped before you begin makes the whole process smoother and more enjoyable.

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Ingredients for the Cottage Cheese Egg Bake

Each ingredient in this Cottage Cheese Egg Bake serves a specific purpose, creating a flavorful and nourishing dish:

• Eggs: The base of the bake, providing protein and structure.
• Cottage Cheese: Adds creaminess and moisture, while keeping it high in protein and low in carbs.
• Shredded Cheddar Cheese: Melts beautifully for that golden, savory topping.
• Green Peas: Brings a pop of color and a touch of natural sweetness.
• Fresh Spinach: Adds nutrition and balances the richness of the cheeses.
• Salt and Pepper: Essential for enhancing all the other flavors.

You can also toss in your favorite mix-ins, like bell peppers, mushrooms, or diced ham to tailor the flavor to your liking.

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How To Make the Cottage Cheese Egg Bake

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Grease your baking dish with non-stick spray or a bit of butter to prevent sticking.

Step 2: Whisk the Eggs

In a large mixing bowl, crack in the eggs and whisk until fully beaten and slightly frothy. This step helps create that fluffy, soufflé-like texture.

Step 3: Combine the Ingredients

Add the cottage cheese, shredded cheddar, chopped spinach, and green peas into the egg mixture. Stir everything together until evenly combined. Season with salt and pepper to taste.

Step 4: Pour and Bake

Pour the mixture into your prepared baking dish. Use a spatula to smooth out the top. Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.

Step 5: Cool and Slice

Let it cool for about 5 minutes before slicing. This helps the bake firm up and makes serving easier.

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Serving and Storing Your Cottage Cheese Egg Bake

This Cottage Cheese Egg Bake is best served warm, straight from the oven, with a side of greens or toast if you’d like to keep things hearty. It also works wonderfully for brunch spreads, paired with fresh fruit and roasted potatoes.

To store leftovers, let the egg bake cool completely and transfer slices into an airtight container. It keeps well in the fridge for up to 4 days and reheats beautifully in the microwave or oven. You can also freeze individual portions—just wrap tightly and reheat from frozen or thaw overnight in the fridge.

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Frequently Asked Questions

How can I make this recipe dairy-free?

Swap the cottage cheese for a plant-based alternative and use your favorite dairy-free shredded cheese. Also, check that your non-dairy cheese melts well for best texture.

Can I use egg whites instead of whole eggs?

Yes! You can substitute with egg whites or a carton of egg substitute. Just note that the flavor will be milder, and the texture slightly lighter.

What vegetables work best in this bake?

Besides spinach and peas, chopped bell peppers, mushrooms, onions, or even zucchini work great. Just avoid vegetables with high water content unless pre-sautéed.

How do I know when it’s done baking?

The center should be firm and no longer jiggly. Insert a knife in the middle—if it comes out clean, it’s ready.

Is this good for meal prep?

Absolutely! This egg bake is ideal for prepping ahead. Make it on a Sunday, and enjoy quick, nutritious breakfasts all week.

Can I make this in muffin tins?

Yes, for individual servings, pour the mixture into greased muffin tins and bake at 350°F for 20-25 minutes.

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Want More Breakfast Ideas?

If you enjoyed this Cottage Cheese Egg Bake, here are a few other cozy and savory breakfast recipes you might love:

• Make Ahead Eggs Benedict Casserole for an elegant yet easy brunch centerpiece.
• Best Fluffy Pancake Recipe if you’re craving something sweet and cloud-like.
• Zucchini Carrot Oatmeal Muffins for a veggie-packed, grab-and-go option.
• Cottage Cheese Egg Bites if you’re looking for another protein-rich cottage cheese breakfast.
• Sausage French Toast Roll Ups for a savory-sweet twist your family will devour.

And don’t forget to explore more recipes on my Pinterest board:
Life With Olivia on Pinterest

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Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast or brunch board so you can find it whenever you need a satisfying, protein-packed meal.

And let me know in the comments how yours turned out! Did you add mushrooms, ham, or try it crustless in muffin tins?

I love hearing your variations—share your tips, questions, and ideas. Let’s make breakfast better together!

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