This cottage cheese egg bake with veggies is a total crowd-pleaser and has become a Sunday morning staple in my house. I first developed this version on a busy weekend when I wanted a make-ahead breakfast that felt nourishing and a little special without requiring a long time in the kitchen. The combination of bright bell pepper, sweet onion, wilted spinach, and the creamy tang of cottage cheese folded into plenty of eggs gives each bite a tender, custardy texture that still slices cleanly. It’s the kind of dish that fills the kitchen with warm, savory aromas and gets everyone gathered around the table before coffee even fully kicks in. What makes this dish so special is its balance: it’s high in protein, easy to customize, and forgiving for cooks of any skill level. The reduced-fat cottage cheese keeps calories reasonable while contributing to the silky interior; use full-fat cottage cheese for a richer mouthfeel. The vegetables lend freshness and color, while a couple of pantry spices and a dash of hot sauce brighten the flavors. I love serving this for holiday brunches, weekday breakfasts, or packing it into lunches — every time it comes out of the oven someone asks for another slice.

Ingredients

• Olive oil (1 tablespoon): Use extra-virgin olive oil for flavor; it helps sauté the vegetables without adding heaviness and gives a subtle fruitiness. I buy California olive oil from a reliable grocery brand for consistent results.
• Red bell pepper (1, diced): Choose a firm, glossy pepper — red is sweeter than green and adds bright color and natural sweetness when sautéed.
• Yellow onion (1, diced): A medium yellow onion gives savory depth and caramelizes slightly during sautéing; you can swap for sweet onion if you prefer a milder flavor.
• Spinach (5–6 cups fresh, about 6 ounces): Baby spinach wilts quickly and packs in vitamins; measure loosely by cups before wilting rather than by weight for ease.
• Large eggs (12): The binder and protein of the dish; use large eggs at room temperature for even cooking and a silkier texture.
• Reduced-fat cottage cheese (1 1/2 cups): Adds creaminess and tang without heavy cream; swap full-fat for a richer outcome or nonfat for fewer calories.
• Garlic powder (1 teaspoon): A reliable way to infuse subtle garlic flavor without overpowering the custard; use fresh minced garlic if you like stronger garlic notes.
• Salt (1/2 teaspoon): Adjust to taste — starting with half a teaspoon keeps sodium moderate given cottage cheese can be salty.
• Hot sauce (5–10 dashes): Optional but recommended for brightness and depth; add fewer dashes for kids or those who prefer milder flavors.
• Black pepper (to taste): Freshly cracked gives the best uplift; about 1/4 to 1/2 teaspoon works well for the whole dish.
• Chives (1/4 cup, sliced): Stir in or sprinkle on top for a fresh onion-like finish and pretty green garnish.
• Non-stick cooking spray: Prevents sticking and helps the edges brown evenly in a 9x13-inch baking dish.

Instructions

Preheat the oven: Set the oven to 350 degrees Fahrenheit and position a rack in the center. Allow the oven to fully preheat so the egg mixture cooks evenly from the moment it’s placed inside — this helps avoid undercooked centers or over-browned edges. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add the diced red bell pepper and yellow onion. Sauté for 5–8 minutes until the onion becomes translucent and the edges of the pepper soften; you want a bit of color but not char. Add the fresh spinach and toss for 1–2 minutes until it wilts completely. Remove from heat and allow vegetables to cool slightly so they don’t cook the eggs when combined. Whisk eggs and combine: Crack 12 large eggs into a large mixing bowl and whisk until the whites and yolks are fully blended and slightly frothy — this adds air and lightness. Add 1 1/2 cups of reduced-fat cottage cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, 5–10 dashes of hot sauce to taste, and black pepper. Stir in the sautéed vegetables until evenly distributed; the cottage cheese will break up into small curds and create a creamy custard. Prepare the pan: Spray a 9x13-inch baking pan with non-stick cooking spray to ensure easy release. Pour the mixed egg and vegetable mixture into the prepared pan, spreading evenly. Tap the pan gently on the counter to level the surface and remove any large air pockets. Bake until set: Bake in the preheated 350°F oven for 40–45 minutes. The edges should be slightly golden and the center should be just set. Test doneness by inserting a fork in the center — it should come out mostly clean with only a few moist crumbs clinging. If it jiggles significantly, return to the oven for another 5 minutes. Rest and serve: Remove from the oven and let rest for 10–15 minutes to finish setting. Pat the top gently with a paper towel to remove excess moisture if needed. Sprinkle 1/4 cup sliced chives across the top, slice into 12 portions, and serve warm.

Storage Tips

Cool the bake completely before storing to prevent condensation and sogginess. Wrap the 9x13 pan tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 4 days — reheat individual slices in the microwave for 45–60 seconds or warm in a 325°F oven for 10–12 minutes until heated through. For longer storage, cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Use glass containers for reheating in the oven and BPA-free plastic for freezer storage.

Ingredient Substitutions

If you don’t have cottage cheese, ricotta in a 1:1 ratio works well and gives a slightly sweeter texture; Greek yogurt thinned with a tablespoon of milk can be used for a tangy substitute. Swap bell pepper for 1 cup diced zucchini or 1 cup blanched broccoli florets; use caramelized onions in place of raw diced onion for a sweeter depth. For dairy-free adaptations, try a firm tofu blended with a tablespoon of nutritional yeast to mimic the creamy body, though texture and flavor will change. Reduce or omit hot sauce for sensitive palates.

Serving Suggestions

Serve warm with a side of mixed greens dressed in lemon vinaigrette for a bright contrast, or pair with whole-grain toast for extra crunch. For brunch buffets, place slices on a wooden board with small bowls of salsa, avocado slices, and extra chives. Garnish with a scattering of microgreens or a dollop of Greek yogurt for a pretty finish. This also pairs nicely with roasted breakfast potatoes or a light fruit salad to balance the savory custard.

Cultural Background

This style of baked egg dish draws from classic European strata and frittata traditions where eggs are combined with dairy and vegetables and baked or set on the stove. While strata often includes bread and more layering, this approach focuses on cottage cheese for creaminess and a lighter crumb, reflecting modern American adaptations that prioritize high-protein, lower-carb breakfasts. Variations of egg bakes appear across many cultures, from Italian frittatas to Spanish tortillas, each highlighting local ingredients and techniques.

Seasonal Adaptations

Adjust vegetables by season: add sautéed asparagus and peas in spring, cherry tomatoes and fresh basil in summer, roasted butternut squash and sage in autumn, or braised greens and leeks in winter. Swap chives for thinly sliced scallions or fresh dill for a seasonal herb twist. For holiday mornings, fold in a handful of grated cheddar and a pinch of nutmeg for warmth — just be mindful that extra cheese will change calories and texture.

Meal Prep Tips

Divide the finished bake into 12 portions and store in meal-sized containers for quick weekday breakfasts. Add a small compartment with fresh fruit or a slice of whole-grain toast. Reheat in the microwave on medium power for about 60 seconds or use a toaster oven to crisp the edges. For faster mornings, slice before chilling — individual slices reheat more quickly and stack neatly in containers. Label containers with dates and reheating instructions.

This casserole is a comforting, practical, and versatile solution for busy mornings and weekend gatherings alike. Try it once and you’ll see why it earns a place in a regular rotation — it’s simple to make, easy to adapt, and always invites second helpings.