This cottage cheese egg bake with veggies is one of those recipes that instantly brightened my weekend mornings. I discovered this combination during a busy month of early starts when I wanted something filling, nutritious, and hands-off. I was surprised by how creamy cottage cheese blends into the eggs to create a custardy texture without adding heavy cream. It quickly became a staple for Sunday brunches, school-day breakfasts, and casual potlucks. Every time I pull it from the oven, the kitchen fills with a warm, savory aroma that gets everyone excited. I love this version because it balances protein and vegetables so well — the red bell pepper adds sweetness, onions bring depth, and spinach gives a fresh, slightly earthy note. What makes it special is the simplicity: pantry-friendly ingredients, minimal chopping, and a single baking pan. The egg bake is forgiving; you can swap in your favorite vegetables or up the heat with a dash more hot sauce. My favorite memory with this dish was serving it for a neighborhood brunch where even the self-proclaimed non-egg-eaters asked for the recipe. That kind of feedback tells you a recipe is doing its job.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for sautéing. It adds subtle fruitiness and prevents the vegetables from sticking. I like California or Spanish brands for consistent flavor.
• Red bell pepper (1, diced): Choose a firm, glossy pepper — it brings sweetness and color. Remove seeds and dice into roughly 1/2-inch pieces for even cooking.
• Yellow onion (1, diced): A medium sweet or yellow onion gives savory backbone. Dice finely so it softens quickly in the pan.
• Spinach (5–6 cups fresh, about 6 ounces): Fresh baby spinach wilts quickly and packs iron and vitamins. If using mature spinach, chop coarser to avoid long stems in the finished dish.
• Large eggs (12): Room-temperature eggs blend more evenly. For best rise and a tender crumb, whisk until yolks and whites are fully combined but don’t overbeat to avoid rubberiness.
• Reduced-fat cottage cheese (1 1/2 cups): Adds creaminess and protein without heavy cream. Full-fat works too if you want a richer texture.
• Garlic powder (1 teaspoon): Provides mellow garlic flavor without adding moisture from fresh garlic; substitute 1 clove minced if preferred.
• Salt (1/2 teaspoon) and black pepper (to taste): Start sparingly and adjust after baking if needed.
• Hot sauce (5–10 dashes): Optional but recommended to brighten the flavors — add to taste.
• Chives (1/4 cup, sliced): Fresh chives at the end add a gentle oniony finish and color contrast.
• Non-stick cooking spray: Use to ensure clean release. A light coating is sufficient.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Lightly spray a 9x13-inch baking pan with non-stick cooking spray. Using the right pan ensures even baking and a golden edge; glass or metal pans both work — reduce oven temperature by 15°F for a glass pan if you notice over-browning. Sauté the vegetables: Warm 1 tablespoon olive oil in a skillet over medium heat. Add diced red bell pepper and diced yellow onion and sauté for 5–8 minutes until softened and starting to caramelize. Add the spinach and cook just until wilted, about 1–2 minutes more. Turning off the heat right away prevents the spinach from releasing too much moisture into the egg mixture. Whisk the eggs and cottage cheese: Crack 12 eggs into a large mixing bowl and whisk until uniform. Add 1 1/2 cups reduced-fat cottage cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, 5–10 dashes hot sauce, and black pepper to taste. Whisk until combined; small curds of cottage cheese are fine — they melt slightly during baking to give creaminess. Combine and bake: Fold the sautéed vegetables into the egg mixture and pour into the prepared 9x13 pan. Smooth the top gently with a spatula. Bake for 40–45 minutes at 350°F, or until a fork inserted near the center comes out mostly clean and the edges are lightly golden. Rest, dry, and serve: Remove from the oven and let cool for 10–15 minutes to finish setting. Pat the top gently with a paper towel if there’s excess moisture. Sprinkle with 1/4 cup sliced chives, slice into 12 pieces, and serve warm or at room temperature.

Storage Tips

Cool the egg bake completely before storing to avoid condensation in the container. Refrigerate in an airtight container for up to 4 days; for longer storage, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, thaw overnight in the fridge and warm at 325°F for 10–15 minutes or microwave a single slice for 45–90 seconds, depending on your microwave power. Glass containers hold heat, so reduce oven time slightly when reheating.

Ingredient Substitutions

This is a forgiving dish. Substitute feta or ricotta for cottage cheese for a different creaminess and tang (use same volume). Swap bell pepper for 1 cup diced mushrooms or 1 cup small broccoli florets; if adding denser vegetables like broccoli, blanch or steam them briefly first. For a dairy-free version, use a silken tofu blend in place of cottage cheese and skip the chives if allergic. For extra flavor, fold in 1/2 cup shredded cheddar or a tablespoon of Dijon mustard.

Serving Suggestions

Serve warm with a crisp green salad and fresh-cut fruit for a light brunch. For heartier meals, pair with roasted potatoes or toasted sourdough. Garnish with extra chives, a drizzle of hot sauce, or a sprinkle of smoked paprika for visual appeal. Leftover slices also make great sandwich fillings between toasted bread with avocado slices.

Cultural Background

Egg bakes and strata-style dishes have long been part of American weekend cooking and brunch culture, evolving from simple bakery-style custards to highly adaptable family dishes. Cottage cheese versions add a protein boost and are especially popular in households seeking lower-fat, high-protein breakfasts. Regional variations across the U.S. use local produce and cheeses, from Southern mixes with smoked sausage to California versions heavy on greens and peppers.

Seasonal Adaptations

Spring and summer benefit from fresh tomatoes, peas, and tender asparagus. In fall and winter, use roasted squash, kale, or caramelized onions for deeper flavors. Swap the spinach for chard in cooler months and add seasonal herbs like thyme or sage for warmth. For holiday brunches, fold in cooked breakfast sausage and top with a light vinaigrette-dressed arugula salad.

Meal Prep Tips

To meal-prep, bake the full pan, cool, and portion into individual containers for quick weekday breakfasts. Alternatively, assemble the raw mixture and refrigerate covered for up to 24 hours before baking — this deepens the flavors but may require a slightly longer bake time. Label containers with dates and reheat individual portions in the microwave for 60–90 seconds for a fast morning meal.

This egg bake is an approachable, nutritious, and crowd-pleasing addition to your breakfast rotation. It rewards small technique choices — gentle sautéing, room-temperature eggs, and a proper rest after baking — and invites creativity with mix-ins. I hope it becomes a staple in your kitchen as it did in mine.