This cottage cheese egg bake with veggies has been one of my go-to breakfasts for busy weekends and lazy brunches alike. I first developed this version on a chilly Saturday morning when I wanted something filling, but fresh — something that used up a pile of spinach and the last of a tub of cottage cheese in my fridge. What I love is the balance between the silky baked egg custard and the tender, caramelized vegetables. Each bite is soft and gently savory, with bright pops from the red bell pepper and a mild onion sweetness. The cottage cheese adds moisture and protein without the heaviness of a full custard made with cream.

I discovered how forgiving the dish is when I tested it for a small brunch gathering; I swapped in mushrooms one time and broccoli another, and every variation came out well. Because the bake sets firm but tender, you can slice it into neat squares that travel well, making it a favorite for potlucks and for sending along with kids to school lunches. The texture is slightly custardy with a light, golden top and a moist interior — not rubbery — and it's one of those dishes guests always ask for the recipe for.

Ingredients

• Olive oil (1 tablespoon): Use extra virgin olive oil for flavor; it helps caramelize the onion and pepper without masking their natural sweetness. A neutral oil works too if you prefer.
• Red bell pepper (1, diced): Adds color and a crisp sweetness. Choose a firm, glossy pepper with no soft spots — it holds up through sautéing and adds great texture.
• Yellow onion (1, diced): Provides savory depth. I like yellow for its balance of sweetness and body when caramelized; white onion will be sharper.
• Fresh spinach (5 to 6 cups, about 6 ounces): Use baby spinach or roughly chopped mature leaves. It wilts down considerably and contributes bright color and nutrients.
• Large eggs (12): The structure of the dish — use room-temperature eggs for even mixing and a tender final texture.
• Reduced-fat cottage cheese (1 1/2 cups): Adds creaminess without excess fat; if you prefer richer results, swap for full-fat cottage cheese or a mix with ricotta.
• Garlic powder (1 teaspoon) and salt (1/2 teaspoon): Seasoning backbone — adjust to taste, remembering cottage cheese adds a little saltiness.
• Hot sauce (5–10 dashes): Optional but recommended for a subtle lift; Tabasco or your favorite brand works well. Add less for mild spice.
• Black pepper (to taste): Freshly ground offers the best flavor contrast against the creamy base.
• Fresh chives (1/4 cup, sliced): For finishing — they bring a bright onion-y note and a pretty garnish.
• Non-stick cooking spray: For the 9x13-inch baking pan to ensure clean slices and easy serving.

Instructions

Preheat the oven: Preheat to 350°F. Allowing the oven to fully come up to temperature before baking ensures an even rise and consistent set across the pan; this temperature gives a gently cooked custard without over-browning. Sauté the aromatics and peppers: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced red pepper and yellow onion and sauté 5–8 minutes until translucent and beginning to caramelize. You want softened vegetables with a bit of color — cook slightly less for a fresher bite, or longer for deeper sweetness. Wilt the spinach: Add the 5–6 cups fresh spinach to the skillet and cook until wilted, about 1–2 minutes. Turn off the heat and allow vegetables to cool slightly. Squeezing out excess liquid is optional, but blotting later helps the bake set more cleanly. Mix the egg base: Crack 12 large eggs into a large bowl and whisk until blended. 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 smooth; small curds of cottage cheese are fine and will melt into a tender texture while baking. Combine and pour: Fold the sautéed vegetables into the egg and cottage cheese mixture until evenly distributed. Spray a 9x13-inch baking pan with non-stick spray and pour the mixture in, smoothing the top so it bakes uniformly. Bake and rest: Bake for 40–45 minutes at 350°F. The center should be mostly set with a slight jiggle. Remove from the oven and let cool 10–15 minutes; this resting time finishes the set and makes slicing easier. Pat the surface with a paper towel if excess moisture accumulates. Finish and serve: Sprinkle 1/4 cup sliced fresh chives over the top, slice into 12 pieces and serve warm or at room temperature. A fork should come out mostly clean when the bake is done — a wet fork indicates it needs a few more minutes.

Storage Tips

Cool the pan completely before refrigerating to prevent condensation and sogginess. Store leftovers in an airtight container for up to 5 days; individual slices reheat well in a skillet over low heat or 20–30 seconds in the microwave. For freezing, cut into portions, wrap each slice tightly in plastic wrap followed by foil or place in a freezer-safe container; they’ll keep for up to 3 months. Thaw overnight in the fridge before reheating. If the surface looks watery after thawing, blot gently with a paper towel and reheat slowly to avoid drying out.

Ingredient Substitutions

Swap full-fat cottage cheese if you want a richer custard — expect slightly higher calories and creamier texture. Ricotta can be used 1:1 for a smoother interior, though it will be milder in tang. For dairy-free versions, try silken tofu blended with a little nutritional yeast and a pinch of turmeric for color; texture will be denser. Vegetables are flexible: use chopped broccoli (pre-steamed), sliced mushrooms, or halved cherry tomatoes added at the end of sautéing. Reduce added salt if using salted cottage cheese.

Serving Suggestions

Serve warm with a crisp green salad, fresh fruit, or toasted sourdough for a balanced brunch. Garnish with extra chives, a drizzle of olive oil, or a light smear of avocado for creaminess. For a heartier meal, top each slice with a spoonful of salsa and a dollop of Greek yogurt. This also pairs beautifully with simple roasted potatoes or a smoky bacon on the side for non-vegetarian crowds.

Cultural Background

Egg bakes and savory custards appear in many culinary traditions as practical family meals — from strata in the U.S. to crustless quiches across Europe. This particular combination leans on American breakfast sensibilities: accessible dairy (cottage cheese), fresh produce, and eggs. Cottage cheese became a mainstream ingredient in mid-20th-century American cooking for its convenience and perceived health benefits; pairing it with eggs gives a protein-forward twist that’s both modern and nostalgic.

Seasonal Adaptations

Spring and summer invite fresh tomatoes, basil and zucchini folded in at the end of sautéing, while fall favors roasted squash, kale and sage for deeper flavors. In winter, use frozen spinach (thawed and well-drained) and swap in caramelized shallots for sweetness. For holiday mornings, add a bit of grated nutmeg and swap chives for chopped parsley to complement richer sides and celebratory spreads.

Meal Prep Tips

Make the bake on Sunday and portion into single-serving containers for quick breakfasts during the week. Reheat in the microwave for 30–45 seconds or in a 325°F oven for 10 minutes from chilled. To save time, chop vegetables the night before and store them in sealed containers in the fridge. The sauté step can be done ahead and refrigerated; combine with eggs and cottage cheese just before pouring into the pan.

This dish has become a staple in my household because it’s approachable, adaptable and consistently enjoyable. I encourage you to make it your own — swap in favorite veggies, experiment with herbs, and enjoy the simplicity of a nourishing breakfast that travels from oven to table with ease.