Cottage Cheese Egg Bake Breakfast Casserole
A creamy, protein-packed vegetable cottage cheese egg bake perfect for breakfast, brunch, or meal prep. Loaded with vibrant veggies, customizable add-ins like cheese or bacon, and expert tips for the best breafast casserole.
Equipment
- 9x9 baking dish
Ingredients
- 6 large eggs
- 2 cups cottage cheese small curd recommended
- 1 cup shredded cheese cheddar, mozzarella, or blend
- 1 cup chopped fresh spinach
- ½ cup diced bell pepper
- ½ cup chopped onion
- ½ cup broccoli florets
- ½ cup sliced mushrooms optional
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ cup cooked bacon bits or diced ham optional
- sea salt for topping
- Fresh herbs chopped. Basil, cilantro, parsley, dill are all great options.
- Avocado sliced, for topping, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 baking dish.
- In a large bowl, whisk eggs until lightly beaten.
- Stir in cottage cheese until well combined.
- Add spinach, bell pepper, onion, broccoli, mushrooms, and seasonings. Mix thoroughly.
- Fold in shredded cheese, reserving a small amount for topping.
- Pour mixture into baking dish. Sprinkle reserved cheese on top.
- Bake for 40–45 minutes, until set and lightly golden.
- Rest 5–10 minutes, then garnish with sea salt and other options. Serve warm.
Notes
📊 Nutritional Information (Approximate Per Serving)
Based on typical ingredients and portion size:| Nutrient | Amount |
|---|---|
| Calories | ~220–260 kcal |
| Protein | 18–23 g |
| Carbohydrates | 4–8 g |
| Fat | 12–16 g |