You know that feeling when you need something quick, delicious, and nutritious for breakfast or brunch? That’s where this hearty cottage cheese egg bake comes into play. It’s a vibrant, colorful dish that’s perfect for busy mornings or casual gatherings. You can whip it up in about 30 minutes and enjoy it fresh from the oven, or make it ahead for a hassle-free meal later.
This recipe is not only packed with protein from the eggs and cottage cheese but also offers a burst of flavor from spinach, feta, and sundried tomatoes. The combination creates a tender, yet chewy texture that feels satisfying and indulgent without being heavy. Whether you’re feeding a crowd or keeping it for yourself, this dish meets everyone’s needs.
Reasons to Try It
- A protein-packed way to start your day.
- Quick to prepare and bake, making it great for busy mornings.
- Freezer-friendly, ideal for meal prepping.
- Versatile and customizable with your favorite veggies and cheeses.
- Budget-friendly ingredients that you can keep on hand.
"This is my go-to breakfast dish—so easy and tasty!"
How This Recipe Comes Together
Making this cottage cheese egg bake is a simple process. You start by preheating your oven and preparing the pie plate. Then, you’ll whisk together the main ingredients in one bowl before mixing in the colorful add-ins. The final step is baking until set, cooling slightly, and slicing into wedges for serving.
Key Ingredients
- 1 cup Cottage Cheese (full-fat or low-fat)
- 9 large Eggs
- 1 cup Baby Spinach
- 1/3 cup Feta Cheese
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Pepper
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Garlic Powder
- 1/2 cup Sundried Tomatoes (stored dry, cut into stripes)
- 1/3 cup Grated Cheddar Cheese (or grated mozzarella)
Ingredient Notes & Swaps:
- Cottage Cheese: Use low-fat or full-fat, based on your preference.
- Eggs: Fresh eggs create the best texture; consider organic for richer flavor.
- Spinach: Fresh or frozen works, but if using frozen, make sure to thaw and drain excess water.
- Cheese: Feta adds tang; you can replace it with goat cheese if you prefer.
- Sundried Tomatoes: Dry-packed offer a chewy texture; avoid oil-packed for lower calories.
Cooking Method
This cottage cheese egg bake is straightforward to prepare. Here’s a quick guide:
- Preheat your oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil and set aside.
- Roughly chop the baby spinach leaves and set aside.
- In a large mixing bowl, whisk the eggs until blended. Stir in the cottage cheese, feta cheese, salt, pepper, garlic powder, and dried oregano until combined.
- Add the chopped spinach and sundried tomato strips to the egg mixture, stirring gently.
- Pour the egg mixture into the prepared pie plate.
- Bake on the middle rack of the oven for 15-25 minutes, until the eggs are set and the center is not jiggly.
- Remove from the oven, and let it cool for 10 minutes before slicing.
- Slice into quarters and serve immediately, paired with a side salad or roasted vegetables.
Pro Tip: Allowing the bake to cool briefly makes it easier to cut without falling apart.
Helpful Cooking Tips
- Whisk Eggs Well: Ensure eggs are thoroughly whisked for a uniform texture throughout.
- Don’t Overbake: Keep an eye on the bake to prevent it from drying out; it’ll firm up slightly as it cools.
- Add Fresh Herbs: Try folding in fresh herbs like basil or parsley for an extra flavor boost.
- Use a Deals Alert: Pick seasonal vegetables to keep costs low and flavor high.
Best Ways to Enjoy It
This dish is delightful on its own but pairs beautifully with a variety of accompaniments. Serve it alongside fresh green salads, or add a dollop of yogurt on top for creaminess. For an extra kick, sprinkle some hot sauce or chili flakes. It also works wonderfully as a hearty brunch main dish, making it perfect for gatherings or special occasions.
How to Store & Freeze
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can easily reheat servings in the microwave or oven until warmed through. For longer storage, this bake freezes well; wrap squares tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
How to Fix Common Issues
- Too Dry: If your bake turns out dry, ensure you don’t overcook it. Adding extra veggies next time will also help retain moisture.
- Bland Flavor: Consider adjusting your seasoning; more herbs can elevate the taste.
- Soggy Bottom: Make sure to drain excess moisture from ingredients like spinach to avoid this.
Creative Twists
Feel free to customize your cottage cheese egg bake! Add diced bell peppers, mushrooms, or even cooked bacon for added flavor. If you’re feeling adventurous, swap out the sundried tomatoes for roasted red peppers. For a spicy kick, consider incorporating jalapeños or pepper jack cheese.
Common Questions
Can I use different cheeses in this cottage cheese egg bake?
Absolutely! While feta and cheddar complement the dish well, feel free to explore options like goat cheese, mozzarella, or even a sprinkle of parmesan for a unique twist.
How do I know when the bake is fully cooked?
The bake should be puffed and golden around the edges, with a center that is no longer jiggly. A knife inserted should come out clean or with just a bit of residue.
Can I make this ahead of time?
Yes! You can assemble it a day in advance, refrigerate it unbaked, and pop it in the oven the next morning. Alternatively, you can bake it ahead of time and reheat before serving.
What vegetables can I include?
You can add virtually any vegetable you enjoy! Consider zucchini, broccoli, or diced potatoes. Just be sure to pre-cook any raw or hard vegetables to ensure they’re tender when baked.
Is it suitable for meal prep?
Definitely! This cottage cheese egg bake is perfect for meal prep. Portion individual servings and pair them with your choice of salad or veggies for easy grab-and-go meals throughout the week.
Cottage Cheese Egg Bake
Ingredients
Method
- Preheat your oven to 400°F (200°C) and spray a 12-inch pie plate skillet with olive oil.
- Roughly chop the baby spinach leaves and set aside.
- In a large mixing bowl, whisk the eggs until blended. Stir in the cottage cheese, feta cheese, salt, pepper, garlic powder, and dried oregano until combined.
- Add the chopped spinach and sundried tomato strips to the egg mixture, stirring gently.
- Pour the egg mixture into the prepared pie plate.
- Bake on the middle rack for 15-25 minutes, until the eggs are set and the center is not jiggly.
- Remove from the oven and let it cool for 10 minutes before slicing.
- Slice into quarters and serve immediately, paired with a side salad or roasted vegetables.