How to Make a Cottage Cheese Egg Bake for a Healthy Brunch

When mornings are hectic and time is tight, finding a healthy and filling breakfast can feel like a daunting task. Enter the cottage cheese egg bake—a quick and easy dish that’s packed with protein and full of flavor. This simple yet nutritious recipe combines eggs and cottage cheese with sautéed veggies and a blend of seasonings, making it a perfect choice for anyone looking to fuel their day. Whether you’re meal prepping for the week ahead or preparing a quick brunch for guests, this cottage cheese egg bake has you covered.

Not only is this dish a protein powerhouse, but it’s also incredibly customizable, allowing you to adapt it to suit your preferences. You can use whatever vegetables or cheese you have on hand, making it a versatile option for almost any dietary need. So, if you’re looking for an easy and healthy breakfast or brunch idea, look no further. Keep reading to discover how to make this tasty, filling, and nutritious egg casserole with cottage cheese.

Recipe Card

Recipe Name: Cottage Cheese Egg Bake

Description: This cottage cheese egg bake is a delicious and wholesome way to start your day. Filled with protein-packed cottage cheese and eggs, sautéed vegetables, and topped with a flavorful blend of herbs and cheese, it’s the perfect make-ahead breakfast or a quick meal for a busy morning.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8
• Calories: 196 per serving

Ingredients List

• 8 eggs
• 1 1/2 cups cottage cheese (any fat content)
• 1 Roma tomato (or cherry tomatoes)
• 1 small zucchini
• 2 cups spinach (fresh or frozen)
• 1/2 onion
• 1/2 cup shredded Italian blend cheese (or Parmesan, mozzarella, or Swiss)
• 1 tbsp olive oil (or avocado oil)
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice and chop the zucchini, tomato, and onion.
3. Heat a skillet over medium heat and add 1 tbsp of olive oil. Add the chopped veggies and sauté until softened, about 12-15 minutes. Add the spinach and cook for an additional 1-2 minutes, or until it has wilted.
4. In a separate bowl, whisk the eggs, then stir in the cottage cheese and salt.
5. In a small bowl, combine the shredded Italian cheese with basil, oregano, and paprika for the topping.
6. Grease a casserole dish with olive oil and layer the sautéed vegetables at the bottom.
7. Pour the egg mixture over the veggies and sprinkle with the cheese mixture.
8. Bake in the preheated oven for 30 minutes or until the eggs are fully set and the cheese is golden brown.

Notes

• Customize your vegetable mix based on what’s available.
• If you prefer extra protein, add crumbled bacon, sausage, or even tofu for a vegetarian twist.
• You can assemble the casserole the night before and bake it fresh in the morning to save time.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Information (per serving)

• Serving Size: 1 slice
• Calories: 196
• Sugar: 2g
• Sodium: 611mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 15g
• Cholesterol: 208mg

Why You’ll Love This Recipe

1. Quick and Easy: This recipe takes just 50 minutes from start to finish, making it perfect for busy mornings or when you’re short on time.
2. Healthy and Filling: Packed with protein from both eggs and cottage cheese, this cottage cheese egg bake will keep you full until lunchtime.
3. Customizable: Add your favorite vegetables, switch up the cheese, or include some extra protein like bacon or sausage.
4. Meal Prep-Friendly: Make this dish in advance, cut it into squares, and enjoy it throughout the week for a grab-and-go breakfast.
5. Budget-Friendly: With simple ingredients like eggs, cottage cheese, and veggies, this recipe is both delicious and affordable.

Key Ingredients and Substitutions

• Eggs: Eggs are the star of this dish, providing a solid base of protein and richness. You can use large eggs or swap for egg whites if you prefer a lighter option.
• Cottage Cheese: Cottage cheese adds creaminess to the bake while boosting the protein content. You can use any fat percentage that you prefer (from skim to full-fat), but whole-milk cottage cheese will give you the creamiest texture. This ingredient is key to making your cottage cheese egg bake extra delicious.
• Vegetables: Zucchini, spinach, and tomatoes make a colorful and nutrient-packed base, but you can easily swap these for other veggies such as bell peppers, mushrooms, or broccoli. Just make sure to sauté them before adding to the bake to bring out their flavors.
• Cheese: The shredded Italian blend offers a rich, tangy flavor, but you can also use Parmesan, mozzarella, or Swiss cheese depending on your taste preferences.

How to Make Cottage Cheese Egg Bake (Step-by-Step)

Step 1: Prepare the Vegetables

Start by washing and chopping your veggies. Slice the zucchini, dice the tomato, and finely chop the onion. Set these aside while you sauté them.

Step 2: Sauté the Veggies

Preheat a skillet over medium heat and pour in some olive oil. Once hot, add the chopped zucchini, onion, and tomato. Sauté for about 12-15 minutes until the vegetables soften and the onions begin to brown. Add spinach in the last couple of minutes to allow it to wilt. This step ensures the vegetables are tender and flavorful, enhancing the overall taste of the cottage cheese egg bake.

Step 3: Mix the Egg Mixture

In a separate bowl, whisk together the eggs, cottage cheese, and salt. The cottage cheese will blend into the eggs and add a creamy texture to the final cottage cheese egg bake.

Step 4: Make the Cheese Topping

In a small bowl, combine the shredded cheese with basil, oregano, and paprika. This herb and cheese mixture will create a flavorful crust on top of the bake.

Step 5: Assemble the Bake

Grease your casserole dish and layer the sautéed veggies at the bottom. Pour the egg mixture over the veggies, ensuring that the eggs are evenly distributed. Then, sprinkle the cheese topping evenly over the top.

Step 6: Bake and Serve

Transfer the casserole to the preheated oven and bake for approximately 30 minutes. The eggs should be fully set, and the cheese should have turned a golden brown. Let the cottage cheese egg bake cool for a few minutes before cutting it into slices. Serve warm with a side of sourdough toast or fresh fruit.

Expert Tips for Success

• Use Fresh Ingredients: Fresh vegetables offer more flavor and nutrients than canned or frozen options.
• Don’t Overcrowd the Vegetables: Sauté the veggies in batches if your skillet is too small. Overcrowding can result in the vegetables steaming rather than browning.
• Check for Doneness: Make sure the eggs are set before removing them from the oven. If they are still runny, return the dish to the oven for a few more minutes.
• Let It Rest: Allow the cottage cheese egg bake to rest for a few minutes after baking. This helps the casserole firm up, making it easier to cut into neat squares.

Variations and Customizations

• Vegan: Swap the eggs with a tofu-based mixture, and replace the cottage cheese with a dairy-free alternative like almond or soy-based cottage cheese.
• Spicy: Add a pinch of red pepper flakes or chopped jalapeños for a kick of spice.
• Meat Lover’s Option: If you want to add more protein, try adding cooked bacon crumbles, ground sausage, or ham.
• Low-Carb Option: Skip the tomatoes and zucchini and opt for more spinach or even cauliflower for a lower-carb version of this dish. This cottage cheese egg bake can be easily adapted to suit a low-carb lifestyle while still delivering great flavor.

Storage and Reheating Instructions

To store leftovers, let the cottage cheese egg bake cool completely, then place it in an airtight container. Keep it in the refrigerator for up to 5 days. To reheat, simply pop a slice in the microwave for 30-60 seconds or reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

Serving Suggestions

This cottage cheese egg bake is hearty enough to enjoy on its own, but if you’re looking for sides, consider pairing it with a light salad or some roasted potatoes. For a refreshing touch, serve with a fresh fruit salad or slices of avocado on the side.

Frequently Asked Questions (FAQs)

Why add cottage cheese to eggs?
Cottage cheese is a great source of protein, and when paired with eggs, it helps increase your protein intake at breakfast, which will keep you full throughout the

morning. It also makes baked eggs creamier and fluffier. If you’re concerned about the texture of cottage cheese, don’t worry! The cheese curds melt in the oven, so you won’t notice them.

Can I make this ahead of time?
Yes! You can prepare the cottage cheese egg bake the night before and store it in the fridge. Then, just bake it in the morning for a quick and easy breakfast.

Related Recipes

If you love the wholesome goodness of the cottage cheese egg bake, you’ll want to try these other delicious and protein-packed breakfast options:

• Spinach and Feta Crustless Quiche: A light yet satisfying quiche that combines fresh spinach and tangy feta cheese, perfect for a low-carb, gluten-free breakfast or brunch. It’s a great make-ahead option for busy mornings.
• Cheesy Veggie Egg Muffins: These individual egg muffins are full of vibrant veggies and melted cheese, making them an easy grab-and-go breakfast. Packed with protein and customizable with your favorite ingredients, they’re a great way to start your day.
• Ham and Cheese Breakfast Casserole: A savory breakfast casserole featuring tender ham, gooey cheese, and eggs, baked together into a delicious, comforting dish. It’s a crowd-pleaser for family brunches and an easy way to feed a group.

Conclusion

Whether you’re preparing for a busy week or hosting a brunch, this cottage cheese egg bake is sure to impress. Packed with protein, veggies, and rich flavors, it’s an easy, customizable, and delicious way to start your day. Try it today and enjoy a healthy, satisfying breakfast that’s sure to fuel you through your morning.

Cottage Cheese Egg Bake

This cottage cheese egg bake is a delicious and wholesome way to start your day. Filled with protein-packed cottage cheese and eggs, sautéed vegetables, and topped with a flavorful blend of herbs and cheese, it’s the perfect make-ahead breakfast or a quick meal for a busy morning.

• 8 eggs
• 1 1/2 cups cottage cheese (any fat content)
• 1 Roma tomato (or cherry tomatoes)
• 1 small zucchini
• 2 cups spinach (fresh or frozen)
• 1/2 onion
• 1/2 cup shredded Italian blend cheese (or Parmesan, mozzarella, or Swiss)
• 1 tbsp olive oil (or avocado oil)
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp paprika

1. Preheat your oven to 350°F (175°C).
2. Slice and chop the zucchini, tomato, and onion.
3. Heat a skillet over medium heat and add 1 tbsp of olive oil. Add the chopped veggies and sauté until softened, about 12-15 minutes. Add the spinach and cook for an additional 1-2 minutes, or until it has wilted.
4. In a separate bowl, whisk the eggs, then stir in the cottage cheese and salt.
5. In a small bowl, combine the shredded Italian cheese with basil, oregano, and paprika for the topping.
6. Grease a casserole dish with olive oil and layer the sautéed vegetables at the bottom.
7. Pour the egg mixture over the veggies and sprinkle with the cheese mixture.
8. Bake in the preheated oven for 30 minutes or until the eggs are fully set and the cheese is golden brown.

• Customize your vegetable mix based on what’s available.
• If you prefer extra protein, add crumbled bacon, sausage, or even tofu for a vegetarian twist.
• You can assemble the casserole the night before and bake it fresh in the morning to save time.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Breakfast

American

Cottage Cheese Egg Bake