Imagine waking up to a warm, savory dish that feels like a comforting hug on a plate. The Cottage Cheese Egg Bake with Spinach, Feta, and Sundried Tomatoes Recipe is just that—a delightful blend of creamy cottage cheese, vibrant spinach, tangy feta, and sweet undertones from sundried tomatoes, all baked to golden perfection. Whether you’re serving brunch for friends or preparing a hearty breakfast for yourself, this recipe promises a burst of flavor with every bite, wrapped in an easy-to-make, wholesome package.
Ingredients You’ll Need
This recipe relies on simple, familiar ingredients that each play an essential role in balancing flavors and textures. From the creaminess of cottage cheese to the brightness of sundried tomatoes, every item in this list contributes to making this dish irresistibly tasty and visually appealing.
- 1 cup cottage cheese: Adds creamy moisture and subtle tanginess, acting as a protein-packed base for the bake.
- 9 large eggs: The binding agent that brings all ingredients together and creates a fluffy, satisfying texture.
- 1/3 cup feta cheese: Provides a sharp, salty flavor that complements the mildness of the cottage cheese.
- 1 cup baby spinach: Offers a fresh, earthy note and lovely green color for visual appeal.
- 1/2 cup sundried tomatoes: Delivers a sweet and slightly tangy burst that enlivens every bite.
- 1 teaspoon dried oregano: Brings a Mediterranean herbal aroma that ties the dish together.
- 1/4 teaspoon garlic powder: Adds a gentle warmth and depth of flavor without overpowering.
- Salt and pepper to taste: Essential seasonings to enhance all ingredients.
- 1/3 cup grated cheddar cheese: Melts to form a golden, cheesy crust with a subtle sharpness.
How to Make Cottage Cheese Egg Bake with Spinach, Feta, and Sundried Tomatoes Recipe
Step 1: Prepare the Oven and Baking Dish
Begin by preheating your oven to 400°F (200°C). This ensures it’s hot and ready to bake the egg mixture evenly. Lightly grease a 12-inch pie plate or skillet with olive oil to prevent sticking and help achieve a beautiful crust on your bake.
Step 2: Chop the Spinach
Give your baby spinach a rough chop—this helps it distribute evenly throughout the egg bake, so you’ll get a bit of that fresh green flavor in every bite without large leaves overpowering the texture.
Step 3: Whisk Together the Eggs and Cheeses
In a large mixing bowl, combine the nine large eggs with the cottage cheese, feta cheese, garlic powder, oregano, salt, and pepper. Whisk these together until the mixture is smooth and well blended, letting the creamy cheeses meld into the eggs for a luscious base.
Step 4: Fold in Spinach and Sundried Tomatoes
Add the chopped spinach and sundried tomatoes to your mixture. Stir gently but thoroughly, ensuring the vibrant greens and sweet-tart tomatoes are evenly mixed, promising a perfect bite every time.
Step 5: Bake to Perfection
Pour your vibrant mixture into the prepared pie plate, spreading it out evenly. Pop it into the preheated oven and bake for 15 to 25 minutes. Watch for when the center is set and no longer jiggly—that’s your signal it’s ready.
Step 6: Let It Rest and Serve
Once baked, allow your egg bake to cool for about 10 minutes. This resting time helps it set fully, making slicing into neat quarters easier and more enjoyable.
How to Serve Cottage Cheese Egg Bake with Spinach, Feta, and Sundried Tomatoes Recipe
Garnishes
Sprinkle freshly chopped herbs like parsley or chives on top for a burst of fresh color and flavor contrast. A light drizzle of extra virgin olive oil or a spoonful of tangy Greek yogurt can add an elegant finishing touch that pairs beautifully with the feta.
Side Dishes
This egg bake pairs wonderfully with a side of mixed greens tossed in a lemon vinaigrette or warm, crusty bread to soak up any leftover cheesy goodness. For something heartier, roasted new potatoes or a fresh fruit salad create a balanced and inviting meal.
Creative Ways to Present
Serve your Cottage Cheese Egg Bake with Spinach, Feta, and Sundried Tomatoes Recipe in individual ramekins for a personalized twist, or stack slices between fresh whole-grain bread for a delicious breakfast sandwich. For brunch parties, garnish with edible flowers or microgreens to impress your guests visually.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover egg bake in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect quick meal option during a busy week.
Freezing
You can freeze portions of the bake individually wrapped or in a freezer-safe container. Properly stored, it can last up to 2 months without losing its delicious flavors and creamy texture.
Reheating
Reheat leftovers gently in a microwave or oven at low temperature to preserve the moistness and avoid overcooking. Adding a tiny splash of water before reheating in the microwave helps keep it moist and fluffy.
FAQs
Can I substitute the cottage cheese with another cheese?
While cottage cheese adds a unique creaminess and protein boost, ricotta or even Greek yogurt can work as alternatives, but they will slightly alter the texture and taste.
Is this recipe suitable for meal prepping?
Absolutely! The bake stores well in the fridge and can be reheated quickly, making it an excellent choice for preparing ahead and enjoying convenient, nutritious meals.
Can I add other vegetables to this egg bake?
Feel free to get creative with vegetables like bell peppers, mushrooms, or zucchini. Just be sure to sauté or drain any high-moisture veggies to keep the bake from becoming soggy.
What if I don’t have sundried tomatoes?
If sundried tomatoes are not available, finely diced sun-ripened fresh tomatoes or roasted red peppers can provide a similar sweet and tangy punch.
Is this dish gluten-free?
Yes! This recipe contains no gluten ingredients, making it a safe and tasty option for those following a gluten-free diet.
Final Thoughts
If you’re looking to brighten your breakfast or brunch routine, the Cottage Cheese Egg Bake with Spinach, Feta, and Sundried Tomatoes Recipe is a must-try. It’s simple to prepare, packed with flavor, and offers a nourishing start to your day. Trust me, once you make this, it will quickly become one of your favorite go-to dishes to share with loved ones or enjoy as a cozy meal just for yourself.
Print
Cottage Cheese Egg Bake with Spinach, Feta, and Sundried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A savory and protein-packed Cottage Cheese Egg Bake perfect for a nutritious breakfast or brunch. This dish combines creamy cottage cheese, fresh spinach, tangy sundried tomatoes, and a blend of cheeses baked to perfection for a flavorful and satisfying meal.
Ingredients
Cheese and Dairy
- 1 cup cottage cheese (full-fat or low-fat)
- 1/3 cup feta cheese
- 1/3 cup grated cheddar cheese (or mozzarella)
- 9 large eggs
Vegetables and Herbs
- 1 cup baby spinach, roughly chopped
- 1/2 cup sundried tomatoes (dry, cut into strips)
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
Seasoning
- Salt and pepper to taste
Other
- Olive oil spray (for greasing the pie plate)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and lightly spray a 12-inch pie plate skillet with olive oil to prevent sticking.
- Prepare spinach: Roughly chop the baby spinach and set it aside, ensuring it is ready to be mixed into the egg mixture.
- Mix egg base: In a large mixing bowl, whisk together the 9 large eggs, 1 cup cottage cheese, 1/3 cup feta cheese, 1/4 teaspoon garlic powder, salt, pepper, 1 teaspoon dried oregano, and 1/3 cup grated cheddar cheese until the mixture is well blended and smooth.
- Add vegetables: Gently fold in the sundried tomatoes and the chopped spinach until they are evenly distributed throughout the egg mixture.
- Pour into dish: Pour the combined mixture into the prepared 12-inch pie plate skillet, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 15 to 25 minutes, or until the center is fully set and no longer jiggles when gently shaken.
- Cool and serve: Allow the egg bake to cool for about 10 minutes to set completely before slicing it into four quarters for serving.
Notes
- Use either full-fat or low-fat cottage cheese based on your preference for creaminess and calories.
- Ensure the sundried tomatoes are dry and cut into strips for better texture integration.
- Feel free to substitute cheddar cheese with mozzarella for a milder flavor.
- Customize with additional herbs or vegetables based on your taste preferences.
- This egg bake can be prepared ahead of time and reheated for convenience.
