Cottage Cheese Egg Bake

I stumbled across this recipe last winter when I was trying to find something protein-packed that would keep me full through my morning meetings. After too many days of being hungry an hour after breakfast, I needed a better solution. This egg bake has been a game-changer for my mornings - filling, customizable, and honestly pretty simple to throw together on Sunday for easy breakfasts all week.

Last month my sister stayed with us and initially wrinkled her nose at the idea of cottage cheese in eggs. By day three, she was taking photos of her plate to show her husband what they'd be making when she got home. Sometimes the simplest recipes make the biggest impression!

Simple Ingredients

• Eggs - The backbone of the recipe, providing structure and protein
• Cottage cheese - Creates a creamy texture while adding protein without heavy cream
• Whatever veggies need using up - I typically throw in spinach, bell peppers, and green onions
• Shredded cheese - Adds flavor and that appealing golden top
• Basic seasonings - Garlic powder, salt and pepper are all you really need

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I tried making this once with ricotta when I was out of cottage cheese. It was good, but different - creamier and less protein-packed. The cottage cheese version has this unique texture that's somewhere between a frittata and a quiche, which is part of what makes it special.

Easy Preparation

Simple Mixing

Start by whisking your eggs and cottage cheese until reasonably smooth. Don't stress about getting every cottage cheese lump out - they melt into the eggs during baking and create little pockets of creaminess.

Veggie Prep

The beauty of this recipe is using whatever vegetables you have on hand. Spinach and bell peppers are my standard, but I've thrown in leftover roasted broccoli, wilting kale, or that half zucchini forgotten in the crisper drawer. Just make sure anything watery (like zucchini or tomatoes) is pre-cooked to remove excess moisture.

One-Bowl Wonder

Once your eggs and cottage cheese are whisked, just stir in everything else - vegetables, shredded cheese, and seasonings. The whole prep takes maybe 10 minutes, and most of that is just chopping vegetables.

Hands-Off Baking

Pour the mixture into a greased baking dish and pop it in the oven. No flipping, no watching, no fussing. This gives you time to get ready for the day or tackle other meal prep while breakfast makes itself.

Perfect Timing

It's done when the center is set but not rubbery, and the top is golden brown. A knife inserted in the center should come out clean, but the eggs should still look moist - not dry or cracked.

My first attempt at this egg bake was nearly ruined when I added raw tomatoes directly to the mixture. They released so much water during baking that the middle never fully set. Now I either leave them out or quickly sauté them first to evaporate the excess moisture.

Serving Ideas

During busy weekday mornings, I grab a square straight from the fridge and either eat it cold or zap it in the microwave for 30 seconds. On weekends when I have more time, I'll warm a slice in the oven until the edges get a little crispy, then top it with sliced avocado and hot sauce.

For brunch with friends, I serve it with a simple fruit salad and some crusty bread. The protein-rich egg bake balances perfectly with the fresh fruit, making a complete meal that keeps everyone satisfied.

Make It Your Own

The basic recipe is so versatile - here are some of my favorite variations:

• For a Mediterranean twist, I add chopped sun-dried tomatoes, a handful of feta cheese, and some dried oregano.
• When I want something heartier, I throw in some crumbled bacon or breakfast sausage and use sharp cheddar for the cheese.
• For a southwestern version, I mix in a small can of diced green chiles, swap the cheddar for pepper jack, and top with sliced avocado and salsa after baking.

Meal Prep Magic

This is the perfect make-ahead breakfast. After it cools completely, I cut it into squares and store them in an airtight container in the fridge. They keep beautifully for up to 4 days, making morning breakfasts as simple as grabbing a container.

For longer storage, individually wrap squares and freeze them. Thaw overnight in the fridge or microwave from frozen for about 90 seconds. I often make a double batch just to have some in the freezer for hectic weeks.

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Frequently Asked Questions

→ Can I freeze this egg bake?

Yes! Cut the cooled egg bake into individual portions, wrap each piece in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave for 1-2 minutes.

→ What can I substitute for cottage cheese?

Ricotta cheese makes a good substitute with similar texture. For a dairy-free version, try silken tofu blended until smooth - the texture won't be identical but it will provide protein and moisture.

→ What other vegetables work well in this recipe?

This recipe is very adaptable! Try mushrooms, zucchini, broccoli, kale, cherry tomatoes, or roasted sweet potatoes. Just make sure to cook vegetables with high water content (like mushrooms or zucchini) before adding to remove excess moisture.

→ How can I tell when the egg bake is done?

The egg bake is done when the center is set and no longer jiggly when you gently shake the pan. A knife inserted in the center should come out clean without any runny egg mixture, and the top should be lightly golden.

→ Can I make this in a muffin tin for individual servings?

Absolutely! Divide the mixture evenly between 12 greased muffin cups and reduce the baking time to 20-25 minutes. This makes perfect grab-and-go breakfast portions.