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This protein-loaded cottage cheese and egg creation turns basic components into a filling dish that's great for morning meals, weekend gatherings, or weeknight dinners. I came up with this when I was looking for ways to add more protein to our family's morning meals without always turning to meat.
I first made this during a hectic workweek when we needed something that would feed us several mornings straight. My husband wasn't sure about the cottage cheese but now asks for this all the time after finding out how it makes the dish so creamy and tasty.
What You'll Need
- Large eggs: they form the base and hold everything together; try to get pasture-raised ones for better taste
- Cottage cheese: gives a wonderful creaminess while boosting protein; pick small or large curd whatever you like
- Shredded cheese: brings richness and a golden top; sharp cheddar works great but any meltable cheese is fine
- Chopped spinach: adds nutrients without strong flavor; fresh is ideal but thawed frozen works in a pinch
- Diced bell pepper: offers sweet crunch and bright color; try different colors for eye appeal
- Chopped onion: creates a tasty foundation; sweeter types like Vidalia give a milder taste
- Garlic powder: spreads savory flavor throughout without the sharpness of fresh garlic
- Onion powder: backs up the flavor base even when using real onions
- Salt: brings out all the flavors; kosher salt gives you better control
- Black pepper: adds gentle heat; freshly ground tastes best
- Fresh herbs: optional but makes it look fancier; chives or parsley work really well
- Sliced tomatoes or avocado: optional toppings that make it fresher and prettier
Making Your Egg Bake
- Heat your oven:
- Get your oven going at 350°F and completely oil your baking dish, making sure to get the edges and corners so nothing sticks. A 9x9 inch dish gives you the right thickness for good cooking.
- Mix your eggs:
- Beat the eggs really well until they're totally smooth with no streaks. This helps everything cook evenly and lets the cottage cheese mix in better.
- Add cottage cheese:
- Mix the cottage cheese into your beaten eggs until it's all combined. Don't worry if it looks a bit chunky, that's normal and will give you pockets of creaminess when it's done.
- Mix in veggies and spices:
- Carefully stir in the spinach, bell peppers, onions, and all your seasonings. Try to spread the veggies out evenly so each bite has a good mix of everything.
- Put in the cheese:
- Stir in most of your shredded cheese, but save about a quarter cup for the top. The cheese inside melts throughout while the cheese on top gets golden and crispy.
- Bake it up:
- Pour everything into your oiled dish and smooth it out. Sprinkle your saved cheese on top and bake for 40 to 45 minutes. You'll know it's done when the middle doesn't jiggle anymore and the top is nicely browned.
- Cool and dish up:
- Let it sit for 5 minutes before cutting, which helps it firm up and slice cleanly. Add any extra toppings right before you serve it for the best look and taste.
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Cottage cheese is really the hidden treasure in this dish. Many folks skip it or think it won't taste good, but it makes everything super moist while adding tons of protein. My grandma actually used cottage cheese in her egg dishes years ago, and I found this trick again when going through her old handwritten recipes.
Keeping It Fresh
This egg dish keeps really well in the fridge for up to four days, so it's perfect for making ahead. I like to cut it into single servings after it's totally cool, then put them in sealed containers so they're easy to grab. The texture stays surprisingly good and doesn't get rubbery like eggs sometimes do. If you want to keep it longer, you can freeze single portions for up to two months. Just thaw them in the fridge overnight and warm them up gently in the microwave or in a low-temp oven till they're just heated through.
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Make It Your Own
What's great about this dish is how easy it is to change up. For a taste of the Mediterranean, swap out bell peppers for sundried tomatoes and use olives and feta instead of regular cheese. Want a Southwestern twist? Throw in some diced green chiles, corn, and pepper jack cheese with salsa and cilantro on top. If you're feeling fancy, add some cooked bacon or sausage crumbles. You can switch up the veggies based on what's in season too broccoli, asparagus, mushrooms, or leeks all fit right in. Just make sure to cook and drain any watery veggies first so they don't make things soggy.
Ways To Serve It
This egg bake is tasty by itself, but it goes well with lots of sides too. Try it with a basic green salad for lunch or dinner, or some fresh fruit and whole grain toast for breakfast. If you're hosting brunch, serve it alongside some smoked salmon, capers, and thin-sliced red onion. You can also cut it into smaller pieces as part of a bigger brunch spread. To make it look extra special when you have guests, top it with some microgreens or edible flowers.
Frequently Asked Questions
- → Can I try low-fat cottage cheese?
Sure, go with low-fat or full-fat cottage cheese—it's all about your taste.
- → What about storing leftovers?
Pop leftovers in a sealed container in the fridge; they'll be good for up to 4 days. Warm them up before digging in.
- → Is spinach swappable for other greens?
Yep! Switch out spinach for kale, arugula, or whatever greens you like best.
- → What goes well with this dish?
Pair it with fresh tomatoes, avocado slices, or a little side salad for a complete meal.
- → Can I make it ahead?
For sure! Bake it early, cut it up, and enjoy ready-made portions when you're busy.