This cottage cheese egg bake with veggies is a total crowd-pleaser! This breakfast casserole is loaded with easy to find, nutritious ingredients that will leave you feeling happy and full.
Egg bakes are popular during the holidays for breakfast and brunch! That being said, they also make a great breakfast for dinner option since it's so easy to make.
This vegetarian breakfast is not only great for a group, but absolutely perfect for meal prep. I enjoy making it on the weekend and then I have leftovers all week!
I recommend serving this breakfast casserole with air fryer diced potatoes, vegan banana oat muffins or apple oat muffins. If you like this recipe you'll love my asparagus egg bake recipe!
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Why You'll Love This Recipe
- Cottage cheese egg bake serves up to 12 people.
- This is a great recipe for breakfast, brunch or even breakfast for dinner!
- It lasts all week in the fridge making it perfect for meal prep.
Ingredients Notes
- Onion - I like to use a yellow onion to add depth of flavor.
- Pepper - I usually use a red bell pepper but free free to use another colors like orange, yellow or green!
- Spinach - I usually use fresh spinach but you can use fresh or frozen!
- Eggs - you'll need a dozen eggs for this recipe.
- Low-fat cottage cheese - usually 2%. I like to use this to reduce the amount of fat in the recipe but feel free to use regular cottage cheese. I love the brands Good Culture or Hood.
- Seasoning - garlic powder, salt, black pepper and a few dabs of hot sauce.
- Chives - sprinkled on top for an extra kick.
See recipe card for quantities.
Substitutions & Variations
- Spicy - add some diced jalapeño peppers to the egg bake.
- Creamy - use full-fat cottage cheese.
- Smooth - blend the eggs and cottage cheese together for a smooth, lump-free texture.
- Mushrooms - add in mushrooms with the sautéed veggies.
- Cheese - add shredded cheese on top of the casserole before baking.
- Sun-dried tomatoes - add in ¼ cup of sun-dried tomatoes in oil to add a hint of sweetness to the dish.
Step by Step Instructions
Sauté the onion and pepper in olive oil over medium heat until softened. Add the spinach and sauté until it wilts.
Whisk the eggs in a large bowl.
Add the cottage cheese, sautéed vegetables, garlic power, salt, pepper and hot sauce to a mixing bowl.
Spread the mixture out in a 9x13 baking sheet.
Bake for 40-45 minutes. Let it cool for 15 minutes before slicing and enjoying.
Hint: stick a fork in the middle of the eggs after 40 minutes to check if they are done baking. The fork should be clean when you remove it and the eggs should look set.
Storage & Freezing
Store vegetable egg bake in an airtight container in the fridge for about 5 days. You can leave it in a larger Tupperware or portion it out into meal prep containers.
Alternatively, leave it in the baking pan and wrap it tightly with plastic warp. I recommend doing this if you plan on reheating the whole thing again.
You may notice moisture at the bottom of your Tupperware after a day or so. This is normal. Simply pat it dry with a towel.
You can freeze this egg bake for up the 3 months in an airtight container or ziplock bag. Let it thaw in the fridge overnight before reheating.
Top tip
The egg bake may look a little watery on top due to the moisture from the cottage cheese and sautéed veggies. I recommend patting it dry with a paper towel before serving. This will also help it store better in the fridge!
Frequently Asked Questions
Yes you can opt to use full-fat cottage cheese if make this even creamier. I typically buy low-fat cottage cheese which is why I chose to use it in this recipe.
Yes you can use frozen spinach in place of fresh spinach. Make sure to thaw the frozen spinach before use and squeeze out excess liquid before adding to the egg mixture.
More Recipes You'll Love
Cottage Cheese Egg Bake with Veggies
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1 yellow onion diced
- 5-6 cups spinach (about 6 ounces)
- 12 Eggs
- 1 ½ cups reduced fat cottage cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 5-10 dashes of hot sauce
- black pepper to taste
- ¼ cup chives sliced
- non-stick coking spray
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the olive oil to a pan over medium heat. When hot, add the red pepper and onion. Sauté for 5-8 minutes until they being to soften.
- Add in the spinach and sauté until it wilts. Turn off the heat.
- Crack the eggs into a large bowl. Whisk together.
- Add in the cottage cheese, sautéed peppers, onions, spinach, garlic powder, salt, hot sauce and black pepper to the eggs. Whisk together until combined.
- Spray a 9x13 baking pan with non-stick cooking spray.
- Add the egg mixture to the baking pan.
- Bake for 40-45 minutes.
- Remove from the oven and allow it to cool for 10-15 minutes so it finishes setting. Pat dry with a paper towel to remove excess moisture.
- Sprinkle with chives and slice in 12 pieces and enjoy!
Notes
- Test the egg bake to see if it's done with a fork. If the fork comes out clean then it is likely set and ready to take out of the oven.
- Feel free to use your favorite vegetables such as tomatoes, mushrooms or broccoli.
- Use full-fat cottage cheese if desired.
Adele Youngs says
We had this for “breakfast for dinner” tonight! It was so flavorful and very easy to make. I’m already looking forward to the leftovers for tomorrow’s lunch! Another A+ recipe from Toshi’s Table!
Emily Toshiko says
Thank you so much, this makes me so happy! Enjoy your leftovers!
ksm says
I added sauteed mushrooms, sun dried tomatoes and a Cup of cheddar jack cheese. We eat it on top of toasted sour dough. SO good! thank you for the recipe.
Emily Toshiko says
Yum! That sounds absolutely delicious! Thank you so much for leaving a comment and rating. 🙂
Mary Grady says
I love egg bakes and this is great because you can freeze it I love a ready made breakfast on the go
Emily Toshiko says
Thank you so much! I like to make it over the weekend and then I have it for breakfast all week!
Cathy says
I made this recently and it was a hit! I never thought to use cottage cheese, but this egg bake was absolutely delicious! I added broccoli florets to the pan when I sautéed the veggies. Yummy!
Emily Toshiko says
I'm so happy you enjoyed the recipe! Broccoli sounds delicious!
Terry G says
Can’t wait to try this. Loaded with protein and veggies!
Emily Toshiko says
Thank you so much! I hope you enjoy it!
Em says
I like that it is simple to prepare and feeds me for the entire week. I love adding sun-dried tomatoes to the egg bake.