If you are looking for a comforting and wholesome breakfast or brunch dish that brings together creamy textures, vibrant veggies, and rich cheddar flavors, this Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe is an absolute keeper. It’s a delightful combination where fluffy eggs mix seamlessly with tangy cottage cheese, melty cheddar, and fresh vegetables, creating a harmonious balance of taste, protein, and color that will have you coming back for seconds every time.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, yet each one plays a crucial role in delivering the delicious layers of flavor and texture. From the creamy cottage cheese that keeps the bake moist to the sharp cheddar adding richness and the fresh vegetables bringing crunch and color, all components work beautifully together.
- 2 cups cottage cheese: Provides a creamy, protein-packed base with a subtle tang.
- 6 large eggs: The binder that holds everything together while adding fluffiness.
- 1 cup shredded cheddar cheese: Adds melty cheesiness and a sharp bite.
- 1/2 cup milk: Lightens the mixture, ensuring a tender texture.
- 1/2 teaspoon garlic powder: Brings subtle depth and savory notes.
- 1/4 teaspoon onion powder: Enhances the savory flavor without overpowering.
- 1/2 teaspoon salt: Balances and intensifies all the flavors.
- 1/4 teaspoon black pepper: Adds mild heat and warmth.
- 1/2 cup chopped green onions: Offers a fresh, mild oniony crispness.
- 1 tablespoon olive oil: Prevents sticking and adds a hint of richness.
- 1/2 cup chopped bell pepper: Brings a sweet crunch and vibrant color.
How to Make Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 350°F (175°C). This ensures your cottage cheese egg bake will cook evenly from the moment it goes in. Next, lightly grease a 9×13-inch baking dish with olive oil—this simple step makes a big difference when it’s time to serve, preventing any sticky cleanup.
Step 2: Mix Your Eggs
Crack all six eggs into a large bowl and beat them well using a whisk or fork. You want the yolks and whites fully combined to create that beautifully fluffy foundation that will help lift the bake’s texture.
Step 3: Add Cottage Cheese
Blend the creamy cottage cheese into your beaten eggs. This adds moisture and a tangy creaminess that will meld perfectly with the eggs and cheese during baking.
Step 4: Season and Pour in Milk
Pour in the half cup of milk, then sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir everything together thoroughly until the mixture is smooth and uniformly seasoned, setting the stage for layers of flavor.
Step 5: Incorporate Cheddar and Vegetables
Fold in the shredded cheddar cheese along with the chopped bell pepper. These ingredients introduce a satisfying melty cheesiness balanced by crisp, sweet veggies, making every bite interesting and delicious.
Step 6: Add Green Onions and Olive Oil
Gently stir in the chopped green onions so their fresh, mild sharpness is preserved without getting mushy. Then drizzle the olive oil over the mixture, stirring again to fully incorporate it—this adds richness and prevents dryness.
Step 7: Bake to Perfection
Pour your mixture into the prepared baking dish, spreading it out evenly for uniform cooking. Slide it into the preheated oven and bake for 30 to 35 minutes, until the center is set and the edges are lightly browned. A toothpick inserted into the center should come out clean — a perfect test for doneness.
How to Serve Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe
Garnishes
After your bake cools slightly, try topping it with freshly chopped herbs like parsley or chives for a bright, fresh note. A dollop of sour cream or a sprinkle of extra shredded cheddar can add an indulgent touch that elevates the simple dish into something truly special.
Side Dishes
This egg bake pairs wonderfully with a crisp green salad tossed in a light vinaigrette or alongside roasted potatoes for a hearty brunch. Fresh fruit or a mixed berry compote offer a sweet contrast that complements the savory richness.
Creative Ways to Present
Consider cutting your bake into squares and stacking them with slices of avocado and tomato for a modern brunch presentation. Or spoon it into warm tortillas with salsa for a fun and portable breakfast wrap. The possibilities are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This makes for easy, satisfying breakfasts or snacks when you’re short on time.
Freezing
If you want to enjoy this bake another day, freezing works well. Let the bake cool completely, then wrap portions tightly in plastic wrap and foil or place in freezer-safe containers. Frozen, it holds well for up to one month without significant loss of flavor or texture.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently in the oven at 325°F (160°C) until heated through. You can also microwave individual portions for quick enjoyment; just cover to retain moisture and prevent drying out.
FAQs
Can I use low-fat or non-fat cottage cheese in this recipe?
Absolutely. Using low-fat or non-fat cottage cheese will make the bake lighter, though the texture may be slightly less creamy. It’s a great option if you prefer a lower-fat version.
What vegetables work best in this Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe?
Bell peppers and green onions are fantastic, but feel free to experiment with spinach, mushrooms, zucchini, or even sun-dried tomatoes. Just be mindful of moisture content to keep the bake from becoming soggy.
Is this recipe gluten-free?
Yes, this recipe contains no gluten ingredients and is naturally gluten-free, making it suitable for people with gluten sensitivities.
Can I prepare this egg bake the night before?
Definitely! You can assemble the mixture and keep it covered in the fridge overnight, then bake fresh in the morning for a quick and fresh breakfast.
How can I make this bake more protein-rich?
In addition to cottage cheese and eggs, consider adding cooked diced chicken, turkey, or crumbled cooked sausage for an extra protein boost that keeps you full longer.
Final Thoughts
This Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe has become one of my favorite go-to dishes whenever I want a hearty, nourishing meal that feels both indulgent and wholesome. It’s incredibly versatile, easy to prepare, and offers a comforting combination of flavors and textures that everyone will love. I highly encourage you to give it a try—you might just discover a new family favorite as well!
Print
Cottage Cheese Egg Bake with Cheddar and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cottage Cheese Egg Bake is a savory, protein-packed breakfast or brunch dish that combines creamy cottage cheese, eggs, cheddar cheese, and fresh vegetables. Baked to perfection, it offers a fluffy texture with a golden crust and a flavorful blend of mild spices and fresh green onions. Ideal for a nutritious start to the day or a satisfying meal any time.
Ingredients
Egg Mixture
- 6 large eggs
- 2 cups cottage cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped bell pepper
- 1/2 cup chopped green onions
Additional
- 1 tablespoon olive oil (plus extra for greasing the dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the egg mixture evenly.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil to prevent the bake from sticking during cooking.
- Beat Eggs: Crack the six eggs into a large mixing bowl and beat them well with a whisk or fork until fully combined and smooth.
- Add Cottage Cheese: Stir in the 2 cups of cottage cheese into the beaten eggs, mixing thoroughly to combine evenly.
- Incorporate Seasonings and Milk: Pour in the milk, garlic powder, onion powder, salt, and black pepper, stirring continuously until the mixture is smooth and homogeneous.
- Add Cheese and Vegetables: Fold in the shredded cheddar cheese and chopped bell pepper, distributing them evenly throughout the mixture.
- Mix Green Onions: Gently mix in the chopped green onions, taking care not to break them up too much, to retain their fresh texture.
- Add Olive Oil: Drizzle the tablespoon of olive oil over the mixture and stir carefully to integrate the oil throughout the batter.
- Transfer Mixture to Dish: Pour the entire mixture into the prepared baking dish and spread it out evenly with a spatula or spoon to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the center is set and edges are lightly browned, indicating doneness.
- Check for Doneness: Insert a toothpick into the center of the bake; if it comes out clean, the bake is ready to be removed from the oven.
- Cool and Serve: Allow the bake to cool for several minutes before slicing and serving to enhance flavor and ease of handling.
Notes
- You can substitute the cheddar cheese with mozzarella or your favorite cheese for a different flavor profile.
- Bell peppers can be replaced or combined with diced tomatoes or spinach for added variety.
- This bake can be made ahead and refrigerated overnight; simply increase baking time slightly if cooking from cold.
- For a lower-fat version, use low-fat cottage cheese and reduced-fat cheddar cheese.
- Ensure to let the bake cool before cutting to maintain clean slices and avoid crumbling.
