Description
1 cup cottage cheese
3 eggs
½ cup shredded cheddar cheese
½ cup diced bell peppers (red, yellow, or green)
½ cup chopped spinach
¼ cup diced onions
½ cup cherry tomatoes, halved
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Directions:
Preheat your oven to 375°F (190°C) and grease a baking dish.
In a large bowl, whisk the eggs, then mix in cottage cheese and shredded cheddar.
Add the diced bell peppers, spinach, onions, and cherry tomatoes. Stir to combine.
Season with garlic powder, salt, black pepper, oregano, and red pepper flakes.
Pour the mixture into the greased baking dish and spread evenly.
Bake for 30-35 minutes or until the top is golden brown and the center is set.
Let it cool for a few minutes before slicing. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 180 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect cottage cheese egg bake every time.
- Preparation: Begin by preheating your oven to 375°F (190°C). Grease a standard 8×8 or 9×9 inch baking dish with butter, oil, or non-stick spray.
- Mix the Base: In a large mixing bowl, crack and whisk the 3 eggs until well beaten and slightly frothy. Add the cottage cheese and shredded cheddar cheese to the eggs. Stir until the mixture is fully combined and relatively smooth.
- Add Vegetables: Gently fold in the diced bell peppers, chopped spinach, diced onions, and halved cherry tomatoes. Ensure the vegetables are evenly distributed throughout the egg and cheese mixture.
- Season: Sprinkle the garlic powder, salt, black pepper, dried oregano, and optional red pepper flakes over the mixture. Stir once more to incorporate all seasonings evenly.
- Bake: Pour the complete mixture into your prepared baking dish. Use a spatula to spread it into an even layer. Place the dish in the center of the preheated oven.
- Check for Doneness: Bake for 30-35 minutes. The bake is ready when the top is a consistent golden brown and the center is fully set (it shouldn’t jiggle when you gently shake the dish).
- Cool and Serve: Remove from the oven and let it cool in the dish for 5-10 minutes. This allows it to firm up for cleaner slicing. Cut into squares and serve.
Serving Suggestions
This versatile bake is a fantastic base for a complete meal. For a hearty breakfast, serve a slice alongside avocado slices and turkey bacon. For a light lunch or dinner, pair it with a simple mixed green salad dressed with a lemon vinaigrette. It also travels well, making it an excellent cold option for meal prep. Top individual servings with a dollop of salsa, hot sauce, or a sprinkle of fresh herbs like chives or parsley for extra flavor.
How-to Summary
To make this cottage cheese egg bake, simply whisk eggs with cottage and cheddar cheese, fold in your vegetables (bell peppers, spinach, onion, tomatoes), season, and bake in a greased dish at 375°F for 30-35 minutes until golden and set. Let cool briefly before slicing.
Frequently Asked Questions
Can I make this egg bake ahead of time?
Absolutely. You can assemble the mixture, pour it into the greased dish, cover, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to the cooking time.
Can I use different vegetables?
Yes, this recipe is very flexible. Try broccoli florets, mushrooms, zucchini, or asparagus. Just ensure any watery veggies are sautéed first to remove excess moisture.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 60-90 seconds or in a toaster oven/oven at 350°F until warm.
Can I freeze this egg bake?
Yes, it freezes well. Cool completely, cut into portions, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Is there a substitute for cottage cheese?
Ricotta cheese is the closest substitute in texture and flavor. Greek yogurt can also work but may make the bake slightly tangier.
Common Mistakes to Avoid
- Not Greasing the Dish: This leads to difficult cleanup and sticking. Always grease your baking dish thoroughly.
- Overcrowding with Wet Vegetables: Adding raw, high-moisture veggies like mushrooms or zucchini can make the bake watery. Sauté them first to cook off excess liquid.
- Underseasoning: Eggs and cottage cheese need ample seasoning. Taste the mixture before baking (it’s safe) and adjust salt and pepper if needed.
- Overbaking: This results in a dry, rubbery texture. Remove the bake as soon as the center is set and the top is golden.
- Slicing Immediately: Cutting right out of the oven causes it to fall apart. Let it rest for 5-10 minutes to set properly.
Conclusion
This cottage cheese egg bake is more than just a recipe; it’s a reliable template for a nutritious, protein-packed meal any time of day. Its simplicity, customizability, and excellent make-ahead qualities make it a perfect addition to your weekly routine. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a deliciously fluffy and satisfying result every time. Give it a try and enjoy the ease and flavor it brings to your table.
