Cottage Cheese Veggie Bake

Cottage Cheese Veggie Bake

A simple, high-protein casserole packed with fresh vegetables, eggs, and creamy cottage cheese. Comforting and wholesome, this bake is perfect for breakfast, brunch, or a light dinner and works beautifully for meal prep.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 portions

Course: Breakfast, Brunch, Light Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 cup low-fat cottage cheese small-curd preferred
6 large eggs
0.25 cup milk or unsweetened almond milk
1 cup diced bell peppers any color, mix of red and yellow recommended
1 cup baby spinach chopped; if frozen, thaw completely and squeeze dry
0.5 cup cherry tomatoes diced small
0.5 cup shredded cheddar or mozzarella cheese
0.5 tsp salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.25 tsp paprika optional

Equipment

8×8-inch baking dish
Large mixing bowl
whisk
Spatula

Method

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8-inch baking dish or line with parchment paper.
In a large bowl, whisk together eggs, cottage cheese, and milk until smooth and well blended with no large curds remaining.
Add bell peppers, chopped spinach, cherry tomatoes, shredded cheese, salt, pepper, garlic powder, and paprika. Stir until evenly combined.
Taste the mixture and adjust seasoning before pouring into the dish.
Pour the mixture into the prepared baking dish and spread into an even layer.
Bake for 30 to 35 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Let cool for 5 to 10 minutes before slicing and serving.

Notes

Do not overbake, check the center at the 30-minute mark. If using frozen spinach, thaw completely and squeeze out all excess water before adding. Assemble the night before, refrigerate covered, and bake next morning adding 3 to 5 extra minutes. Stores in the refrigerator for up to 4 days.