Cottage Cheese Egg Bake with Veggies Recipe
This Cottage Cheese Egg Bake with Veggies is a healthy, protein-packed breakfast or brunch option loaded with sautéed red bell pepper, onion, and spinach. Combined with creamy reduced-fat cottage cheese and perfectly baked eggs, this dish offers a flavorful and nutritious start to your day. It’s easy to prepare, bakes in under an hour, and yields 12 servings—ideal for families or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 5-6 cups spinach (about 6 ounces)
- 1/4 cup chives, sliced
Egg Mixture
- 12 eggs
- 1 1/2 cups reduced fat cottage cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 5-10 dashes of hot sauce
- Black pepper to taste
Cooking & Seasoning
- 1 tablespoon olive oil
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the egg mixture evenly.
- Sauté Vegetables: Heat olive oil in a pan over medium heat. Add diced red pepper and onion, sautéing them for 5-8 minutes until they soften and release their flavors.
- Cook Spinach: Add the spinach to the pan and continue sautéing until it wilts completely, then turn off the heat to stop cooking.
- Whisk Eggs: Crack all 12 eggs into a large mixing bowl and whisk them thoroughly to combine yolks and whites evenly.
- Combine Ingredients: To the beaten eggs, add the reduced fat cottage cheese, sautéed vegetables, garlic powder, salt, hot sauce, and black pepper. Whisk everything together until the mixture is smooth and evenly blended.
- Prepare Baking Dish: Spray a 9x13 inch baking pan with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Pour & Bake: Pour the egg and vegetable mixture into the prepared pan, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the egg bake is fully set and lightly golden on top.
- Cool & Drain: Remove from oven and let it cool for 10-15 minutes to finish setting. Use a paper towel to pat the surface dry, removing any excess moisture for a better texture.
- Serve: Sprinkle the sliced chives over the top, slice into 12 portions, and serve warm. Enjoy your nutritious and delicious egg bake!
Notes
- Feel free to adjust the hot sauce quantity based on your preferred spice level.
- This bake can be stored in the refrigerator for up to 3 days and reheated for a quick breakfast.
- You can substitute spinach with kale or Swiss chard for variety.
- Using reduced fat cottage cheese keeps the dish lighter but still creamy and protein rich.
- Non-stick spray helps ensure easy removal from the pan and cleaner slices.
- Make sure the egg bake cools properly before slicing to prevent crumbling.
