Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Rest Time: 5 minutes
Total Time Including Rest: 1 hour
Servings: 6
Difficulty: Easy
Cuisine: American
Course: Breakfast
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1 cup baby spinach, chopped
- ½ cup diced bell pepper
- ¼ cup diced onion
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Optional Add-Ins
- Cooked turkey sausage
- Crispy bacon pieces
- Mushrooms
- Cherry tomatoes
- Broccoli florets
- Mozzarella or Monterey Jack cheese
- Chopped green onions
Instructions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with olive oil or nonstick cooking spray.
Step 2
Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Cook for about 4–5 minutes until softened. Stir in chopped spinach and cook for another minute until wilted. Remove from heat.
Step 3
In a large mixing bowl, whisk together the eggs until smooth and slightly frothy.
Step 4
Add the cottage cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix until well combined.
Step 5
Fold the cooked vegetables into the egg mixture, followed by half of the shredded cheddar cheese.
Step 6
Pour the mixture evenly into the prepared baking dish.
Step 7
Sprinkle the remaining shredded cheddar cheese over the top.
Step 8
Bake for 35–40 minutes, or until the center is fully set and the top is golden brown.
Step 9
Allow the casserole to rest for 5 minutes before slicing. Garnish with fresh parsley if desired and serve warm.
Recipe Tips
- Drain excess liquid from cottage cheese if needed for a firmer bake.
- Avoid overbaking to keep the eggs tender.
- Add cooked meats only after they have been fully cooked.
- Fresh vegetables work best, but frozen vegetables can be used after thawing and draining.
- Let the bake cool slightly before slicing for cleaner servings.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in the microwave for 1–2 minutes or warm in a 325°F oven until heated through.
Serving Suggestions
Serve your Cottage Cheese Breakfast Bake with:
- Fresh fruit salad
- Avocado slices
- Whole-grain toast
- Roasted breakfast potatoes
- Greek yogurt
- Fresh salsa
- Hot sauce for extra flavor
Why You’ll Love This Recipe
- High in protein
- Easy to prepare
- Great for meal prep
- Family-friendly
- Gluten-free
- Low in carbohydrates
- Perfect for busy mornings
- Easily customizable
- Freezer-friendly
Nutrition Information (Per Serving)
- Calories: 245
- Protein: 22g
- Carbohydrates: 6g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 205mg
- Sodium: 560mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 20% Daily Value
- Iron: 10% Daily Value