Protein-Packed Breakfast Delight

This cottage cheese egg bake has revolutionized my breakfast routine with its perfect balance of protein and vegetables in every bite. The fluffy egg texture combined with pockets of melty cheese creates a satisfying meal that keeps hunger at bay until lunchtime.

I originally created this recipe when trying to use up leftover cottage cheese and it quickly became my go-to breakfast solution for busy weeks. My family now requests it regularly for our weekend brunches.

Ingredients

• 8 large eggs: The foundation of our bake providing structure and protein. Look for pasture-raised eggs for best flavor
• 1 cup cottage cheese: Adds incredible moisture and creamy pockets throughout. Full-fat works best for richness
• 1 cup shredded cheddar cheese: Creates those irresistible golden edges. Freshly grated melts better than pre-shredded
• 1 cup spinach: Sneaks in nutrition without overpowering. Baby spinach needs no chopping
• 1/2 cup diced bell peppers: Adds color and sweet crunch. Use a mix of colors for visual appeal
• 1/4 cup diced onion: Optional but adds depth of flavor. Sweet onions work particularly well
• 1/2 tsp salt: Enhances all flavors. Sea salt or kosher salt offer better flavor than table salt
• 1/4 tsp black pepper: Adds subtle warmth. Freshly ground provides the best flavor
• 1/2 tsp garlic powder: Optional flavor booster. Adds savory notes without the work of fresh garlic
• 1 tbsp olive oil or butter: For sautéing vegetables. Extra virgin olive oil adds subtle flavor

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 375°F and thoroughly grease your baking dish. I prefer using butter for greasing as it adds flavor while preventing sticking. Make sure to get into all corners of the dish for easy serving later.

Sauté Vegetables:

Heat olive oil in a skillet over medium heat until shimmering. Add diced onions and bell peppers, cooking until onions become translucent and peppers soften slightly, about 5 minutes. This pre-cooking step ensures the vegetables release their moisture and flavor before going into the egg mixture.

Mix Wet Ingredients:

In a large bowl, crack all eight eggs and whisk vigorously until no streaks of white remain. This thorough mixing is crucial for a uniform texture in the final dish. Add cottage cheese immediately after whisking while constantly stirring to prevent the eggs from cooking from the motion.

Add Cheese and Seasonings:

Sprinkle in the shredded cheese, salt, pepper, and garlic powder. The cheese should be at room temperature for better incorporation. Stir gently but thoroughly to distribute seasonings evenly throughout the mixture.

Incorporate Vegetables:

Add your sautéed vegetables and fresh spinach to the egg mixture. If using frozen spinach, be absolutely certain it's thoroughly squeezed dry to prevent excess moisture in your bake. Fold everything together with a spatula using a gentle lifting motion to maintain air in the mixture.

Bake to Perfection:

Pour the prepared mixture into your greased baking dish, using a spatula to spread it evenly to the edges. Place in the middle rack of your preheated oven and bake for 35-40 minutes. The egg bake is done when the center is just set but still has a slight jiggle, and the edges are pulling away from the sides with a golden brown color.

Rest Before Serving:

Allow your egg bake to rest for 5-10 minutes after removing from the oven. This resting period lets the eggs fully set and makes for cleaner slices. The dish will deflate slightly as it cools, which is perfectly normal.

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The cottage cheese is truly the secret ingredient in this recipe. When I first started making egg bakes, I used only milk, but discovered cottage cheese creates a much more luxurious texture with little pockets of creaminess throughout. My grandmother actually used this trick in her quiches, and I've carried on the tradition.

Storage and Reheating

This egg bake stores beautifully in the refrigerator for up to 4 days when properly covered. Cut into individual portions and store in airtight containers for grab-and-go breakfasts. To reheat, microwave individual slices for 30-45 seconds or until just warmed through. Avoid overheating as this can make the eggs rubbery. For a crisper texture, place cold slices in a 350°F oven for about 10 minutes.

Vegetable Variations

The beauty of this egg bake lies in its versatility. Almost any vegetable can be incorporated based on what's in your refrigerator. Broccoli florets, mushrooms, zucchini, and cherry tomatoes are all excellent options. Just remember that watery vegetables should be pre-cooked to remove excess moisture. For Mediterranean flair, try adding sun-dried tomatoes, olives, and feta instead of cheddar.

Serving Suggestions

While delicious on its own, this egg bake pairs beautifully with accompaniments. For a complete breakfast, serve with avocado slices and fresh fruit. A dollop of salsa or hot sauce adds wonderful brightness. For a heartier meal, offer alongside toast or roasted potatoes. This dish transitions easily from breakfast to dinner when paired with a simple green salad dressed with lemon vinaigrette.

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Recipe FAQs

→ Can I make this egg bake ahead of time?

Yes! This dish is excellent for meal prep. Bake it completely, allow to cool, then slice into portions and refrigerate for up to 4 days. Reheat individual slices in the microwave for 45-60 seconds or in a 350°F oven until warmed through.

→ What can I substitute for cottage cheese?

If you don't have cottage cheese, you can substitute ricotta cheese for similar texture and moisture. Greek yogurt also works well, though it may create a slightly tangier flavor profile.

→ Can I add meat to this egg bake?

Absolutely! Cooked and crumbled breakfast sausage, bacon, ham, or diced chicken are excellent additions. Just make sure any meat is fully cooked before adding to the egg mixture.

→ Is this dish freezer-friendly?

Yes, this egg bake freezes well. Cut into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What vegetables work best in this egg bake?

Beyond the spinach and bell peppers in the original, try mushrooms, broccoli, zucchini, tomatoes, or asparagus. Just ensure vegetables with high water content are pre-cooked to release excess moisture before adding to the egg mixture.

→ How do I know when the egg bake is fully cooked?

The egg bake is done when the center is set (not jiggly) and the edges are golden brown. You can also insert a knife in the center - it should come out clean without wet egg mixture attached.