Description
This Irresistibly Easy Cottage Cheese Egg Bake is a perfect meal prep recipe that combines protein-rich eggs and cottage cheese with vibrant vegetables and sharp cheddar for a wholesome, flavorful dish. Ideal for breakfast, brunch, or a protein-packed snack, this bake is easy to prepare and bake, delivering comforting, cheesy goodness in every slice.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Cooking Oil (can substitute with butter if preferred)
- 12 large Eggs (fresh eggs yield the best results)
- 2 cups Cottage Cheese (use low-fat or full-fat based on dietary needs)
- 1 tablespoon Dijon Mustard (may substitute with yellow mustard if desired)
- 1 cup Bell Pepper (diced; use red, yellow, or orange for best flavor)
- 1 cup Yellow Onion (finely diced; essential for flavor base)
- 3 cups Baby Spinach (packed, roughly chopped; can substitute with kale or Swiss chard)
- 2 cloves Garlic (minced; freshly minced is best)
- ½ teaspoon Paprika (can substitute with smoked paprika for a different flavor)
- ½ teaspoon Garlic Powder (optional)
- ½ teaspoon Salt (adjust based on preference and dietary restrictions)
- 2 cups Sharp Cheddar Cheese (divided; can substitute with any cheese that melts well)
Instructions
- Prepare the vegetables: Preheat your oven to 350°F (175°C). Heat the cooking oil in a pan over medium heat. Add the finely diced yellow onion, diced bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. Then add the roughly chopped baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Mix the egg base: In a large mixing bowl, whisk together the 12 large eggs, 2 cups cottage cheese, 1 tablespoon Dijon mustard, paprika, garlic powder (if using), and salt until fully combined. Stir in half of the shredded sharp cheddar cheese.
- Combine vegetables and egg mixture: Add the sautéed vegetable mixture to the egg and cheese mixture. Stir gently until everything is evenly distributed.
- Prepare the baking dish: Lightly grease a 9×13-inch baking dish with cooking oil or butter. Pour the egg and vegetable mixture into the dish and spread evenly. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top.
- Bake the egg casserole: Place the baking dish in the preheated oven and bake for approximately 50-55 minutes, or until the eggs are set and the top is golden brown. To check doneness, insert a toothpick in the center; it should come out clean.
- Cool and serve: Remove the casserole from the oven and let it cool for at least 10 minutes before slicing. Cut into 8 equal slices and serve warm. This dish refrigerates well and can be reheated for meal prep throughout the week.
Notes
- You can substitute kale or Swiss chard for the spinach if desired.
- For a smoky flavor, use smoked paprika instead of regular paprika.
- Adjust salt quantity or cheese type to accommodate dietary restrictions.
- Make sure to let the bake cool slightly before slicing to ensure clean slices.
- Use fresh eggs for the best texture and flavor.
- Perfect for meal prep and can be refrigerated for up to 5 days.
