This cottage cheese egg bake with veggies is a total crowd-pleaser and quickly became my go-to for weekend breakfasts and slow holiday mornings. I first developed this version during a busy week when I wanted something that felt special but required very little hands-on time. Combining high-protein cottage cheese with a dozen eggs and lots of sautéed vegetables produces a custardy, savory bake that slices cleanly and keeps well in the fridge. The texture is soft yet set, the peppers add a sweet note, onions give depth, and the spinach melts into the custard so you get a bright pop of color in every bite. I discovered that reduced-fat cottage cheese gives the bake a lighter mouthfeel without sacrificing creaminess, while full-fat cottage cheese adds richness if you want a more indulgent finish. What makes this dish special is how forgiving it is: swap vegetables, add herbs, or spike the batter with a few dashes of hot sauce for personality. It’s one of those recipes I make when company is coming because it’s easy to multiply, feeds a crowd, and feels homemade without fuss.

Ingredients

• Olive oil: 1 tablespoon. Use extra-virgin olive oil for a bright flavor during the quick sauté. It helps soften the vegetables without adding heaviness.
• Red bell pepper: 1 medium, diced. Choose firm, glossy peppers for sweetness and color; they add texture and balance the savory custard.
• Yellow onion: 1 medium, diced. A sweet yellow onion caramelizes slightly in the pan and brings depth; white onion is fine if that’s what you have.
• Spinach: 5–6 cups fresh (about 6 ounces). Packed leaves wilt down significantly; baby spinach is ideal for tenderness and quick cooking.
• Eggs: 12 large. Room temperature eggs incorporate more easily and yield a smoother custard.
• Reduced-fat cottage cheese: 1 1/2 cups. This provides creaminess with less fat; full-fat cottage cheese can be substituted for a richer outcome.
• Garlic powder: 1 teaspoon. Adds a warm, savory backbone without the moisture of fresh garlic.
• Salt: 1/2 teaspoon. Start here and adjust to taste after baking if needed.
• Hot sauce: 5–10 dashes. Adds brightness and a gentle kick; adjust based on your heat tolerance.
• Black pepper: To taste. Freshly ground is best for aroma and a clean finish.
• Chives: 1/4 cup sliced. Fresh chives on top add a mild onion note and color contrast.
• Non-stick cooking spray: For coating the baking pan to ensure easy release.

Instructions

1. Preheat and prepare: Preheat the oven to 350°F. Lightly coat a 9x13-inch baking pan with non-stick spray so the finished squares release cleanly. Using a well-heated oven at 350°F promotes even cooking: the center will set gently without the edges over-browning. 2. Sauté vegetables: Warm 1 tablespoon olive oil in a skillet over medium heat. Add the diced red bell pepper and yellow onion and sauté for 5–8 minutes until softened and beginning to color. Add the spinach and cook, stirring, until wilted—about 1–2 minutes. Turn off the heat and transfer to a bowl to cool slightly; removing excess moisture will prevent the custard from becoming watery. 3. Whisk eggs and cottage cheese: Crack all 12 eggs into a large mixing bowl and whisk until homogeneous. Add 1 1/2 cups reduced-fat cottage cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, 5–10 dashes of hot sauce, and black pepper to taste. Whisk until the cottage cheese is distributed evenly through the eggs; some small curds will remain and contribute to a pleasant texture. 4. Combine and transfer to pan: Fold the sautéed vegetables into the egg-cottage cheese mixture, making sure peppers and onions are evenly dispersed. Pour the mixture into the prepared 9x13 baking pan and smooth the top so the bake cooks evenly. 5. Bake and check for doneness: Bake at 350°F for 40–45 minutes. The bake is done when a fork inserted into the center comes out clean and the surface is lightly golden. If the edges brown too quickly, tent loosely with foil for the final 10 minutes. 6. Rest and finish: Remove from the oven and let the dish cool for 10–15 minutes; this resting time allows the custard to finish setting and makes slicing easier. Pat the top gently with a paper towel if there is excess moisture, then sprinkle with 1/4 cup sliced chives. Slice into 12 even squares and serve warm or room temperature.

Storage Tips

Cool the bake completely before refrigerating to preserve texture and prevent condensation. Store in an airtight container or wrap tightly with plastic wrap; it keeps well for up to 4 days. For longer storage, freeze individual slices on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat refrigerated slices in a 325°F oven for 10–15 minutes or gently microwave single portions for 60–90 seconds, covering with a damp paper towel to retain moisture. Avoid repeated freezing and thawing which degrades texture.

Ingredient Substitutions

Swap the reduced-fat cottage cheese for full-fat cottage cheese for a richer mouthfeel — use the same volume. For a dairy-free, egg-free variation (different outcome), see vegan alternatives below: use silken tofu blended with nutritional yeast and kala namak for an eggy flavor. Replace bell pepper with 1 cup chopped mushrooms or 1 cup small broccoli florets if preferred; increase the sauté time slightly for dense vegetables. If you need lower sodium, reduce added salt and use low-sodium cottage cheese.

Serving Suggestions

Serve warm with a simple green salad dressed in lemon vinaigrette for a light brunch, or alongside roasted potatoes and fresh fruit for a heartier spread. Garnish each slice with additional chives, a dollop of Greek yogurt, or a sprinkle of flaky sea salt. This pairs beautifully with crisp white wine for special occasions or a cup of well-brewed coffee for everyday mornings. For a grab-and-go option, wrap slices in foil and add a side of fresh berries.

Cultural Background

Custard-style bakes like this are found across many kitchens because they transform humble ingredients into something celebratory. In American home cooking, combining eggs with dairy and vegetables speaks to classic breakfast casseroles that evolved as practical solutions for feeding families and using seasonal produce. Variants include strata, frittata, and quiche — each with regional spins. This particular cottage-cheese fold-in is rooted in pantry-friendly innovation: cottage cheese has long been used to add protein and moisture without relying on heavy creams.

Seasonal Adaptations

Spring and summer welcome fresh herbs like dill, basil or parsley and bright vegetables such as tomatoes and zucchini. In autumn and winter, swap spinach for kale and add roasted autumn vegetables like butternut squash or caramelized onions. For holiday mornings, fold in chopped cooked ham and shredded Gruyère and finish with a sprinkle of nutmeg for warmth. Adjust baking time slightly if adding denser cooked vegetables; ensure excess moisture is removed before incorporating.

Meal Prep Tips

To streamline weekday mornings, assemble the vegetable sauté and the egg-cottage cheese mixture the night before. Store refrigerated separately or pour into the greased pan, cover tightly, and bake in the morning. For portion control, cut into 12 equal squares and store single servings in meal prep containers. Label containers with dates and reheat in a microwave or in a low oven. Including a sauce container of salsa or hot sauce keeps flavors bright when reheating.

Make this dish your own by playing with textures and flavors: add spicy chorizo for a contrast, fold in fresh herbs for lift, or sprinkle cheese on top for a golden finish. Sharing a pan of this always sparks conversation and warms the table — enjoy making it part of your weekend ritual or weekday routine.