This cottage cheese egg bake makes a quick and easy healthy breakfast! Filled with sautéd veggies and topped with a herb and cheese mixture, this egg bake is packed with flavor and protein too. Enjoy it by itself or with some sourdough toast for a nutritious and yummy start to your day!
When school starts up, it’s always a little bit crazy getting back into a normal routine. Trying to make it out the door on time can definitely be a hassle, and it’s easy to forget to plan ahead for breakfast. That’s where this recipe comes in! You can make this cottage cheese egg bake on Sunday, cut it into squares, and then enjoy it for breakfast throughout your week. One less thing to worry about in the morning!
Besides saving you time, this dish also will give your body the fuel it needs to get you through your day. With both cottage cheese and eggs, it provides lots of protein so that you can stay energized and full until lunch. Sautéd veggies make this dish more colorful and add some extra vitamins and nutrients. This egg bake is a great option for vegetarians, but if you want you can also up the protein with some bacon crumbles or ground sausage. All in all, a cottage cheese egg bake like this is a yummy way to start your day with wholesome ingredients!
Why add cottage cheese to eggs?
Cottage cheese is a great source of protein! Paired with eggs, you can easily increase your protein intake at breakfast, which will keep you full throughout the morning. Plus, cottage cheese will make baked eggs taste creamier and fluffier. And if the texture of cottage cheese is an issue for you, don’t worry! The cheese curds melt a bit in the oven so you won’t be able to tell they’re there. 🙂
Want to mix it up?
One of the great things about this recipe is that you can easily customize it to your preferences! Feel free to change up the vegetables, cheese topping, and spices to your taste. You can also add in meat like bacon crumbles, slices of ham, ground sausage, etc. for extra flavor and protein. Let me know what you come up with in the comments section!
Tips for making this cottage cheese egg bake:
- The vegetables in this recipe are just what I had on hand and though tasted good together. Feel free to use whatever vegetables you want instead!
- Depending on the size of the casserole dish, your egg bake may need a shorter or longer time in the oven. I used an 8 x 11 inch pan and it took about 30 minutes for the eggs to cook completely through.
- Want to save time in the morning? You can prepare this egg bake the night before and then wake up and bake it in the morning. You’ll save about 20 minutes and get a cozy, filling breakfast with minimal effort. 🙂
- Store any leftovers in an air-tight container in the fridge for up to 5 days. It’s super easy to reheat for a quick breakfast when you’re in a rush!
Tools you will need
You’re going to need a skillet and spatula, measuring cups and spoons, a cutting board and knife, bowl and whisk, and a casserole dish.
Ingredients you will need
To make this easy breakfast dish, you just need eggs, cottage cheese, and whatever fillings you want! Here is what I used in this version:
- 8 eggs – The star of the show! The better quality eggs you have, the better this egg bake will taste.
- 1 1/2 cups cottage cheese – You can use skim, 1%, 2%, 4% fat, whatever you have on hand!
- 1 roma tomato – You could also use cherry tomatoes if you want.
- 1 small zucchini – Gotta get a little bit of greens in!
- 2 cups spinach – You can use fresh or frozen.
- 1/2 onion – Feel free to add more onion if you like!
- 1/2 cup shredded Italian blend cheese – Parmesan, mozzarella, or Swiss would also work well here!
- 1 tbsp olive oil – You can also use another neutral oil like avocado oil.
- 1 tsp salt – I like kosher salt for this.
- 1 tsp dried basil – This herb works so well with the Italian cheese blend and tomatoes and onion!
- 1 tsp dried oregano – Oregano will make your kitchen smell amazing while this dish bakes!!
- 1/2 tsp paprika – For a little extra spice 🙂
How to make this cottage cheese egg bake:
Preheat your oven to 350 degrees Fahrenheit and use the convection setting if you have it.
Slice and finely chop the zucchini, tomato, and onion and set them aside.
Heat a skillet over medium heat and add 1 tbsp of olive oil. Place the chopped veggies in the pan and sauté them until they’re softened and the onions are browned, about 12-15 minutes. At the very end, add in the spinach and let it wilt for about 1-2 minutes.
Meanwhile, crack the eggs into a bowl and whisk them well. Stir in the cottage cheese and 1 tsp of salt.
In another small bowl, stir together the Italian cheese and the basil, oregano, and paprika to make the cheese topping.
Grease a casserole pan with olive oil or baking spray, then pour the sauteéd vegetables into the bottom of the pan.
Pour the egg mixture over top of the veggies. Finally, sprinkle the cheese mixture evenly over the eggs.
Bake the dish for about 30 minutes, until the eggs are no longer runny and the cheese is golden brown.
Want to try out more healthy breakfast recipes?
If so, make sure you head over to the Kitchen Counter! Here are a few other breakfast ideas you might enjoy:
- Zucchini and Tomato Quiche
- Fruit and Nut Bars
- Peanut Butter Protein Bites
- 15-Minute Banana Bites
- Sourdough Breakfast Sandwiches
- Banana Chocolate Chip Muffins
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Cottage Cheese Egg Bake
Filled with sautéd veggies and topped with a herb and cheese mixture, this cottage cheese egg bake is packed with flavor and protein too.
Ingredients
- 8 eggs
- 1 1/2 cups cottage cheese
- 2 cups spinach
- 1 roma tomato
- 1 small zucchini
- 1/2 onion
- 1/2 cup shredded Italian blend cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp paprika
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Slice and finely chop the zucchini, tomato, and onion.
- Heat a skillet over medium heat and add 1 tbsp of olive oil. Place the chopped veggies in the pan and sauté them until they're softened and the onions are browned, about 12-15 minutes.
- Meanwhile, crack the eggs into a bowl and whisk them well. Stir in the cottage cheese and 1 tsp of salt.
- In a small bowl, stir together the italian cheese and the basil, oregano, and paprika to make the cheese topping.
- Grease a casserole pan with olive oil or baking spray, then pour the sauteéd vegetables into the bottom of the pan.
- Pour the egg mixture over top of the veggies. Then sprinkle the cheese mixture evenly over the eggs.
- Bake the dish for about 30 minutes, until the eggs are no longer runny and the cheese is golden brown.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 196Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 208mgSodium 611mgCarbohydrates 4gFiber 0gSugar 2gProtein 15g
Leave a Reply