Cottage Cheese Egg Bake
If you’re looking for a comforting, simple breakfast that doesn’t require fancy ingredients or an early wake-up call, this Cottage Cheese Egg Bake fits the bill. It’s protein-forward without feeling heavy, gently creamy thanks to the cottage cheese, and it plays nicely with whatever vegetables you have in the crisper. I like it because it tastes like something you’d get at a cozy corner café, only it comes together in one dish and makes the whole kitchen smell like a good morning.
Ingredients
- 8 large eggs
- 1.5 cups cottage cheese (2% or full-fat for extra creaminess)
- 1 cup shredded sharp cheddar or Monterey Jack, divided
- 1 cup chopped fresh spinach (or kale, finely chopped)
- 1 small red bell pepper, diced
- 3 green onions, thinly sliced (or 1/2 small yellow onion, finely diced)
- 1 clove garlic, minced
- 1 tablespoon olive oil or butter, for sautéing
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, but great)
- Optional add-ins: 1/2 cup cooked diced ham or crumbled bacon; a pinch of red pepper flakes; fresh herbs like chives or parsley
- For the pan: a little butter or spray to grease
Instructions
- Preheat and prep the pan. Heat your oven to 375°F (190°C). Lightly grease an 8-by-8 inch or 9-by-9 inch baking dish. A ceramic or glass dish works well here.
- Sauté the veggies. Warm the olive oil or butter in a skillet over medium heat. Add the bell pepper and onions. Cook for 3 to 4 minutes, until they soften a bit. Stir in the garlic and spinach and cook just until the spinach wilts, about 1 minute. Sprinkle with a pinch of salt and set aside to cool slightly.
- Whisk the egg mixture. In a large bowl, whisk the eggs until the yolks and whites are well combined. Add the cottage cheese, salt, pepper, and smoked paprika. Whisk again. You want the cottage cheese to stay a little chunky; that’s part of the texture. If the curds aren’t your thing, see the tip below about blending.
- Fold in the good stuff. Stir in 3/4 cup of the shredded cheese, the sautéed vegetables, and any optional add-ins like ham or bacon. Give everything a gentle stir so it’s evenly distributed.
- Pour and bake. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup shredded cheese over the top for a light golden crust. Slide the dish into the oven and bake for 30 to 35 minutes, or until the edges are puffed, the center looks set, and a toothpick in the middle comes out without wet egg clinging to it. If you have a thermometer, you’re looking for 165°F in the center.
- Rest and serve. Let the bake rest for 10 minutes before slicing. This little pause matters; it helps everything firm up so your slices are clean. Serve warm. A simple side of berries or a sliced tomato makes it feel complete.