Introduction

Oh, the mornings! Sometimes they feel like a whirlwind, don’t they? You’re rushing around, trying to get everyone out the door, and breakfast feels like an afterthought. But what if I told you there’s a recipe that’s so simple, so satisfying, and so unbelievably good, it’ll become your new go-to for those chaotic mornings? This Cottage Cheese Egg Bake is exactly that. It’s like a warm hug in a dish, ready to fuel your day without adding stress to your schedule. I first whipped this up on a particularly hectic Saturday, and let me tell you, it was a lifesaver!

Why You’ll Love This Recipe

Fast: Seriously, prep time is minimal, and then the oven does all the work!
Easy: No fancy techniques here, just a few simple steps anyone can follow.
Giftable: Make it ahead and share with a new parent, a sick friend, or just because!
Crowd-pleasing: Even picky eaters usually love the cheesy, savory goodness.

Ingredients

Gather ’round, because this is where the magic starts! You probably have most of these pantry staples already.

6 large eggs: The fluffy foundation of our bake.
2 cups cottage cheese: This is the secret weapon! It makes the bake incredibly creamy and adds a lovely tang.
1 cup shredded cheddar cheese: Because what’s an egg bake without glorious, melty cheese?
1 cup chopped spinach: For a touch of green goodness and extra nutrients. Frozen spinach works too, just make sure to squeeze out any excess water!
½ cup diced bell pepper: Adds a pop of color and a little sweet crunch. Any color works!
½ cup chopped onion: Just a little bit to add depth of flavor.
½ teaspoon garlic powder: A little savory kick that goes a long way.
½ teaspoon onion powder: Reinforces that yummy onion flavor without the raw bite.
½ teaspoon salt: To bring out all the delicious flavors.
¼ teaspoon black pepper: A classic pairing with eggs.
Fresh herbs for garnish (optional): A sprinkle of chives or parsley makes it look extra special!
Sliced tomatoes or avocado for serving (optional): For that fresh, bright finish and healthy fats.

How to Make It

Alright, let’s get cooking! This is where the fun really begins. Grab your apron, and let’s make some breakfast magic!

Preheat your oven: First things first, get that oven humming to 350°F (175°C). It’s like telling your oven to get ready for a cozy baking session.
Prep your dish: Grab your favorite baking dish – an 8×8 inch square one is usually perfect for this. Give it a good greasing. A little cooking spray or butter works wonders to prevent any sticking.
Whisk it up: In a nice, big bowl, crack in your eggs. Then, add the cottage cheese, garlic powder, onion powder, salt, and pepper. Now, get your whisk busy! You want to mix this all together until it’s smooth and well combined. No lumps allowed!
Stir in the goodies: Now for the delicious additions! Toss in your shredded cheddar cheese, chopped spinach, diced bell pepper, and chopped onion. Give it a gentle stir with a spoon or spatula until everything is evenly distributed. It’s starting to look amazing, right?
Pour it in: Carefully pour that beautiful, colorful mixture into your greased baking dish. Spread it out evenly so it bakes up nice and uniformly.
Bake to perfection: Slide that dish into your preheated oven. Let it bake for about 30-35 minutes. You’ll know it’s ready when the center is set (it shouldn’t jiggle when you gently shake the dish) and the top is a lovely, light golden brown. I like to peek at it around the 30-minute mark.
Let it rest: Once it’s out of the oven, resist the urge to dig in immediately! Let it stand for a few minutes. This allows it to firm up a bit more, making it easier to cut and serve.
Garnish (if you’re feeling fancy!): If you have some fresh herbs lying around, a sprinkle of chives or parsley on top adds a beautiful touch and a burst of freshness.
Serve and enjoy: This is the best part! Serve it up warm, maybe with some juicy sliced tomatoes or creamy avocado on the side. It’s a breakfast that truly feels like a treat.

Substitutions & Additions

This recipe is super forgiving, which is why I love it so much! Feel free to get creative:

Cheese: Swap the cheddar for Monterey Jack, Colby, or even a sprinkle of Parmesan. A blend of cheeses is always a good idea!
Veggies: Mushrooms, broccoli florets, cherry tomatoes (halved), or even some cooked crumbled bacon or sausage can be fantastic additions. Just make sure any raw veggies are chopped small so they cook through.
Spice: If you like a little heat, a pinch of red pepper flakes or a dash of your favorite hot sauce stirred into the egg mixture would be lovely.
Herbs: Besides garnish, you can stir fresh herbs like dill, parsley, or chives directly into the egg mixture for even more flavor.

Tips for Success

A few little tricks can make this recipe even more foolproof!

Don’t overmix: Once you add the vegetables and cheese, a gentle stir is all you need. Overmixing can make the bake a bit tough.
Prep ahead: You can chop all your veggies and measure out your cheese the night before. Then, in the morning, all you have to do is whisk, stir, and bake!
Ensure veggies are dry: If using frozen spinach, make sure it’s squeezed very dry. Excess moisture can make your bake a little watery.
Check for doneness: The bake is done when a knife inserted near the center comes out clean.

How to Store It

Leftovers? Lucky you! This Cottage Cheese Egg Bake is just as delicious the next day.

In the fridge: Once cooled, store any leftover bake in an airtight container or wrap the baking dish tightly with plastic wrap and foil. It will keep well in the refrigerator for up to 3-4 days.
Reheating: You can reheat individual slices in the microwave for about 30-60 seconds, or pop the whole dish (or a slice) back into a warm oven (around 300°F / 150°C) for about 10-15 minutes until heated through. It’s also surprisingly good cold!

FAQs

Got questions? I’ve got answers!

Can I make this ahead of time?

Absolutely! You can assemble the entire dish (steps 1-5) the night before, cover it, and keep it in the refrigerator. Just pull it out of the fridge about 20-30 minutes before you plan to bake it, or add a few extra minutes to the baking time.

What kind of cottage cheese is best?

You can use any kind you like – regular, low-fat, or even non-fat. The full-fat version will yield the richest, creamiest result, but any will work beautifully!

Can I freeze this?

Yes, you can! Once baked and cooled, cut it into individual portions and wrap them tightly in plastic wrap and then aluminum foil. Frozen portions will last for about 1-2 months. Thaw them overnight in the refrigerator and then reheat as usual.

Cottage Cheese Egg Bake

An incredibly simple, satisfying, and delicious egg bake that's perfect for busy mornings, featuring cottage cheese for creaminess and a savory blend of vegetables and cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Servings 6

Equipment

8x8 inch square baking dish
Large bowl
Whisk
Spoon or spatula

Ingredients

Main ingredients

6 large eggs
2 cups cottage cheese
1 cup shredded cheddar cheese
1 cup chopped spinach Frozen spinach works too, just make sure to squeeze out any excess water!
0.5 cup diced bell pepper Any color works!
0.5 cup chopped onion
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper

Optional Garnishes

Fresh herbs for garnish A sprinkle of chives or parsley makes it look extra special!
Sliced tomatoes or avocado for serving For that fresh, bright finish and healthy fats.

Instructions

First things first, get that oven humming to 350°F (175°C). It’s like telling your oven to get ready for a cozy baking session.
Grab your favorite baking dish – an 8x8 inch square one is usually perfect for this. Give it a good greasing. A little cooking spray or butter works wonders to prevent any sticking.
In a nice, big bowl, crack in your eggs. Then, add the cottage cheese, garlic powder, onion powder, salt, and pepper. Now, get your whisk busy! You want to mix this all together until it’s smooth and well combined. No lumps allowed!
6 large eggs
Now for the delicious additions! Toss in your shredded cheddar cheese, chopped spinach, diced bell pepper, and chopped onion. Give it a gentle stir with a spoon or spatula until everything is evenly distributed. It’s starting to look amazing, right?
6 large eggs
Carefully pour that beautiful, colorful mixture into your greased baking dish. Spread it out evenly so it bakes up nice and uniformly.
Slide that dish into your preheated oven. Let it bake for about 30-35 minutes. You’ll know it’s ready when the center is set (it shouldn’t jiggle when you gently shake the dish) and the top is a lovely, light golden brown. I like to peek at it around the 30-minute mark.
Once it's out of the oven, resist the urge to dig in immediately! Let it stand for a few minutes. This allows it to firm up a bit more, making it easier to cut and serve.
If you have some fresh herbs lying around, a sprinkle of chives or parsley on top adds a beautiful touch and a burst of freshness.
6 large eggs
This is the best part! Serve it up warm, maybe with some juicy sliced tomatoes or creamy avocado on the side. It’s a breakfast that truly feels like a treat.
6 large eggs

Notes

This recipe is super forgiving and can be customized with different cheeses, vegetables, or spices. It can also be prepped ahead and freezes well.