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Cottage Cheese Egg Bake with Spinach and Cheddar Recipe

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4.3 from 27 reviews

This Cottage Cheese Egg Bake is a savory, protein-packed breakfast dish featuring eggs, cottage cheese, and sautéed vegetables baked to golden perfection. It combines creamy, cheesy goodness with fresh bell peppers, spinach, and onions, making it ideal for meal prep or a hearty morning meal that serves six.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 cup bell pepper, diced (red, yellow, or orange)
  • 1 cup finely diced yellow onion
  • 3 cups packed baby spinach, roughly chopped
  • 2 cloves garlic, minced

Main Ingredients

  • 12 large eggs
  • 2 cups cottage cheese
  • 2 cups shredded sharp cheddar cheese, divided in half

Other

  • 1 tablespoon cooking oil (grapeseed, avocado, or olive oil; can substitute butter)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • Optional garnish: sliced green onions or chives

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish thoroughly to prevent sticking.
  2. Sauté: Heat the cooking oil in a skillet over medium heat. Add the diced onions and bell peppers and cook for 3 to 5 minutes until they just start to soften.
  3. Wilt: Add the chopped spinach and minced garlic to the skillet. Cook for another minute until the spinach wilts and the garlic becomes fragrant. Remove the skillet from heat and let the vegetables cool slightly.
  4. Whisk: In a large mixing bowl, whisk together the eggs, cottage cheese, Dijon mustard, salt, garlic powder, and paprika until fully combined. For a creamier texture, optionally use an immersion blender to blend the mixture just until smooth without overmixing.
  5. Combine: Stir the sautéed vegetables along with 1 cup of shredded cheddar cheese into the egg mixture gently to distribute evenly.
  6. Pour: Transfer the entire mixture into the prepared casserole dish and spread it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
  7. Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20 to 30 minutes until the center is set and the top is golden brown.
  8. Serve: Allow the bake to cool for at least 5 minutes before slicing. Garnish with optional sliced green onions or chives for added freshness. Store leftovers in the refrigerator and consume within 4 days.

Notes

  • Use an immersion blender for a smoother, creamier texture by blending the egg mixture until just combined.
  • Letting the bake cool before slicing helps it set properly and prevents it from falling apart.
  • You can substitute the sharp cheddar cheese with regular cheddar, Monterey Jack, or a similar cheese of your choice.
  • This dish stores well refrigerated and makes great meal prep for breakfasts or brunches throughout the week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/cottage-cheese-egg-bake-with-spinach-and-cheddar-recipe/