Description
This Cottage Cheese Egg Bake is a protein-packed, nutritious breakfast that’s perfect for meal prep, brunch gatherings, or a quick and easy morning meal. Made with fluffy eggs, creamy cottage cheese, and fresh vegetables, this dish is both hearty and healthy. Whether you’re following a low-carb, high-protein, or balanced diet, this recipe is a delicious way to start your day.
Ingredients
- 12 large eggs
- 1 cup cottage cheese
- ½ cup diced yellow onion
- 1 cup chopped spinach
- ½ cup diced cherry tomatoes
- ½ cup diced zucchini
- 1 cup shredded Parmesan cheese, divided
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preheat the Oven – Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Egg Mixture – In a large bowl, whisk together eggs and cottage cheese until smooth.
Add Vegetables and Seasoning – Stir in onion, spinach, tomatoes, zucchini, ¾ cup Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
Pour into Baking Dish – Spread the mixture evenly into the greased dish and sprinkle the remaining Parmesan cheese on top.
Bake – Place in the oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
Serve and Enjoy – Let cool for a few minutes, then slice and serve warm.
Notes
- Use feta or cheddar cheese for a flavor variation.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Add cooked bacon, sausage, or turkey for extra protein.
- Reheat in the microwave for 30 seconds or in the oven at 350°F for 10 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American