Description
This Cottage Cheese Egg Bake Casserole is a hearty, protein-packed dish that’s perfect for breakfast, brunch, or even a light dinner. Made with simple ingredients like eggs, cottage cheese, and your favorite vegetables or meats, it’s both wholesome and incredibly satisfying. It can be prepared ahead of time and stored in the fridge, making it a great option for meal prep or busy mornings.
Ingredients
10 large eggs
1 cup cottage cheese
1 cup shredded cheddar cheese
1 cup diced bell peppers (any color)
1 cup fresh spinach, chopped
½ cup chopped onions
½ cup cooked bacon or sausage (optional)
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
Non-stick spray or butter (for greasing the baking dish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
In a large mixing bowl, crack the eggs and whisk until fully beaten. Add the cottage cheese and stir until well combined.
Stir in the shredded cheddar cheese, bell peppers, chopped spinach, onions, and cooked bacon or sausage if using. Season the mixture with salt, black pepper, and garlic powder. Mix everything thoroughly.
Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for about 35 to 40 minutes, or until the top is golden and the center is set. You can test doneness by inserting a knife into the center—it should come out clean.
Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.
Notes
You can customize this bake with any vegetables or proteins you like—mushrooms, zucchini, ham, or even leftover roasted veggies work well.
For a lower-fat version, use low-fat cottage cheese and reduce the amount of cheddar.
This casserole stores well in the refrigerator for up to 4 days and can be reheated in the microwave or oven.
It also freezes well—just slice into portions, wrap individually, and store in an airtight container in the freezer.