Cheesy Egg Veggie Bake

This protein-rich cottage cheese egg casserole turns basic ingredients into a filling dish that's great for morning meals, midday gatherings, or evening dinners. I came up with this when looking for ways to add more protein to our family's breakfast without just using meat.

I first made this during a hectic week when I needed something that would feed us for several mornings. My husband wasn't sure about the cottage cheese at first but now asks for this all the time after finding out how smooth and tasty it makes the whole dish.

Ingredients

• Large eggs: they give the dish its shape and hold everything together; try to get pasture-raised ones for better taste
• Cottage cheese: makes everything creamy while boosting protein; pick small or large curd depending on what you like
• Shredded cheese: gives rich flavor and a golden crust; sharp cheddar works great but any meltable cheese fits
• Chopped spinach: adds good stuff without strong taste; fresh is best but thawed frozen works in a pinch
• Diced bell pepper: brings sweet crunch and bright color; mix different colors for a prettier dish
• Chopped onion: creates a flavor base; sweet ones like Vidalia aren't as strong
• Garlic powder: adds savory taste throughout without the sharpness of fresh garlic
• Onion powder: backs up the flavor even when you're using fresh onions
• Salt: brings out all other flavors; kosher salt lets you control the amount better
• Black pepper: adds mild heat; grinding it fresh tastes way better
• Fresh herbs: not required but makes it look nicer; chives or parsley work really well
• Sliced tomatoes or avocado: optional extras that add freshness and look good on top

Step-by-Step Instructions

Heat your oven:

Turn your oven to 350°F and fully grease your baking dish, making sure to cover all sides and corners so nothing sticks. A 9x9 inch dish gives you the right thickness for perfect cooking.

Mix the eggs:

Beat the eggs really well until they look completely smooth with no separate whites or yolks visible. This helps everything cook evenly and lets the cottage cheese mix in better.

Add the cottage cheese:

Mix the cottage cheese into your beaten eggs until it's all combined. Don't worry if it looks a bit chunky – those little lumps will turn into creamy spots in your finished dish.

Throw in veggies and spices:

Softly stir in the spinach, bell peppers, onions, and all your seasonings. Try to spread the veggies evenly so every bite has a good mix of everything.

Mix in cheese:

Stir in most of your shredded cheese, but save about a quarter cup for the top. The cheese inside melts into the mix while the cheese on top turns golden and crispy.

Bake it up:

Pour everything into your greased dish and smooth the top flat. Sprinkle your saved cheese all over the top and bake for 40 to 45 minutes. You'll know it's done when the middle doesn't wiggle anymore and the top looks golden brown.

Cool and dish up:

Let it sit for 5 minutes before cutting – this helps it firm up and makes serving cleaner. Add any extra toppings right before you serve it so they stay fresh and pretty.

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Cottage cheese is really the magic ingredient here. While lots of people skip it or think it won't taste good, it actually makes everything super moist while adding tons of protein. My grandma used cottage cheese in her egg dishes years ago, and I found this trick again when going through her old handwritten recipe cards.

Storage Solutions

This egg dish keeps really well in the fridge for up to four days, so it's perfect for making ahead. I like to cut it into single servings after it's totally cool, then pack them in sealed containers for easy grab-and-go meals. The texture stays surprisingly good without getting that rubbery feel some egg dishes get. If you want to keep it longer, you can freeze single portions for up to two months. Just thaw them in the fridge overnight and warm them up gently in the microwave or in a low-temp oven until just heated through.

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Customization Options

What's great about this dish is how easy it is to change up. For a Mediterranean twist, swap out bell peppers for sundried tomatoes and use olives and feta instead of regular cheese. Make a Southwest version with green chiles, corn, and pepper jack topped with salsa and cilantro. Want something richer? Toss in cooked bacon or sausage. You can switch up the veggies based on what's in season – broccoli, asparagus, mushrooms, or leeks all taste great. Just make sure to cook and drain any watery veggies first so they don't make the dish soggy.

Serving Suggestions

This egg bake tastes awesome by itself, but it also goes well with lots of other foods. Try it with a simple green salad for lunch or dinner, or with fresh fruit and whole grain toast for breakfast. When hosting brunch, serve it alongside some smoked salmon, capers, and thin-sliced red onion. You can also cut it into smaller pieces as part of a bigger brunch spread. To make it look fancy when guests come over, top it with some microgreens or edible flowers.

Frequently Asked Questions

→ Can I use a lighter version of cottage cheese?

Totally! Both low-fat and full-fat work depending on what you like.

→ What’s the best way to keep leftovers fresh?

Pop them in an airtight container in the fridge, and they’ll stay good for up to 4 days. Warm them before eating.

→ Is it possible to swap spinach for another green?

Of course! Kale, arugula, or any other leafy greens will work great instead of spinach.

→ How should I serve this bake? Any tips?

This goes perfectly with avocado slices, a side of salad, or some fresh sliced tomatoes.

→ Can I make this ahead of time?

Yes, it’s fantastic for meal prepping! Bake it, slice it up, and store it for quick meals later.