Craveworthy Cottage Cheese Veggie Egg Bake delivers a proteinpacked breakfast with vibrant veggies simple steps and lasting morning energy
Ingredients
Scale
8 large eggs
1 cup cottage cheese (small-curd)
1/2 cup milk (or dairy-free milk)
1 cup shredded cheese (cheddar or mozzarella)
2 cups fresh spinach, roughly chopped
1 cup diced bell pepper (any color)
1/2 cup onion, finely diced
2 cloves garlic, minced
2 tablespoons fresh parsley or chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1–2 teaspoons olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with olive oil or cooking spray.
Warm a skillet over medium heat with a small amount of oil. Sauté the onion until translucent, about 3–4 minutes. Add the bell pepper and cook 2 minutes more. Stir in the garlic and spinach; cook until the greens just wilt, about 1–2 minutes. Remove from heat and let cool briefly.
In a large bowl, whisk the eggs with the cottage cheese, milk, parsley (or chives), salt, and pepper until smooth and well combined.
Fold the sautéed vegetables into the egg mixture, then stir in 3/4 cup of the shredded cheese and any optional add-ins you like. The mixture should look evenly colored with bits of veg and cheese throughout.
Pour the filling into the prepared pan. Smooth the top and sprinkle the remaining 1/4 cup cheese over the surface. A gentle press helps the cheese melt into the bake as it cooks.
Bake for 25–30 minutes, until the edges are lightly golden and the center is just set. A knife inserted in the middle should come out with a few moist crumbs but not wet batter.
Let the bake rest for 5–10 minutes before slicing. The center will firm up as it cools, making clean, neat squares easier to plate.
Notes
A creamy cottage cheese veggie egg bake that comes together quickly, is meal-prep friendly, and bakes into a silky custard with a golden top; customizable with seasonal veggies and dairy options.
