Cottage Cheese Veggie Bake

This cottage cheese veggie bake changed how I think about weeknight dinners. Packed with protein from eggs and creamy cottage cheese, with colorful vegetables folded into every bite, it is one of those recipes that looks impressive but takes almost no effort to pull together.

I first made this on a Sunday night when the fridge was nearly empty – a sad half cup of cottage cheese, some leftover bell peppers, and a handful of spinach that needed to be used. I whisked everything together, poured it into a baking dish, and 35 minutes later my kitchen smelled like melted cheese and roasted vegetables. The edges crisped up beautifully and the center stayed soft and custardy. This cottage cheese veggie bake has been in my regular rotation ever since. It works for a protein-rich breakfast, a light dinner, or a meal prep staple you can grab cold straight from the fridge.

Everything You Need for This Veggie Bake

I always keep these ingredients flexible – that is the real strength of this recipe. Pro tip: use whatever vegetables are lingering in your crisper drawer. The egg and cottage cheese base holds everything together beautifully regardless of what you add.

• 1 cup low-fat cottage cheese
• 6 large eggs
• 1/4 cup milk or unsweetened almond milk (I prefer almond milk for a slightly lighter texture)
• 1 cup diced bell peppers, any color (red and yellow add a natural sweetness)
• 1 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, diced (pat dry with a paper towel to reduce excess moisture)
• 1/2 cup shredded cheddar or mozzarella cheese (cheddar gives a sharper flavor, mozzarella keeps it mild and stretchy)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika, optional but adds a subtle warmth

Pro tip: zucchini, mushrooms, or small broccoli florets all work well as swaps or additions to this cottage cheese veggie bake.

Step-by-Step Instructions for a Perfect Veggie Bake

I recommend reading through all the steps before you start. This comes together quickly, and having your vegetables prepped before you begin whisking makes the whole process smooth.

Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8×8-inch baking dish or line it with parchment paper. Both methods work well – parchment makes cleanup faster.

Step 2: In a large mixing bowl, whisk together the eggs, cottage cheese, and milk until the mixture is mostly smooth. A few small cottage cheese curds remaining is completely fine – they will melt into the bake as it cooks.

Step 3: Add the diced bell peppers, chopped spinach, tomatoes, shredded cheese, salt, black pepper, garlic powder, and paprika. Stir until everything is evenly distributed. Taste the raw mixture and adjust salt or garlic powder now, before it goes in the oven.

Step 4: Pour the mixture into your prepared baking dish. Spread it out evenly with a spatula so the vegetables are distributed throughout rather than pooled in one spot.

Step 5: Bake for 30 to 35 minutes, until the top turns golden and the center is fully set. Test doneness by inserting a knife in the center – it should come out clean with no wet egg mixture clinging to it. Watch it closely in the last 5 minutes. Overbaking is the most common mistake and makes the texture dry and rubbery.

Step 6: Let the cottage cheese veggie bake rest for 5 to 10 minutes before slicing. This rest time allows it to firm up so slices hold together cleanly on the plate.

What to Serve With Your Cottage Cheese Veggie Bake

This bake pairs best with fresh, simple sides that let the creamy egg and vegetable filling take center stage. Here are the best sides for cottage cheese veggie bake:

Fresh green salad with light vinaigrette: The crisp acidity of a simple salad with lemon or apple cider vinegar dressing cuts through the richness of the egg and cheese base perfectly.

Whole-grain toast or sourdough: A slice of toasted bread alongside a warm square of this bake makes it feel like a complete, satisfying breakfast plate.

Roasted potatoes: For a dinner serving, crispy herb-roasted potatoes on the side turn this into a hearty and filling meal without any extra fuss.

Sliced avocado: A few slices add healthy fats and a creamy contrast that makes every bite feel more substantial. This is my go-to pairing for a quick weekday breakfast.

More High-Protein Recipes to Add to Your Weekly Rotation

If this cottage cheese veggie bake is a hit, there are plenty of other protein-packed recipes that fit right into the same healthy, satisfying style of cooking. The Cottage Cheese Egg Bites are a perfect grab-and-go companion to this bake, and the Everything Bagel Cottage Cheese Bites make a great high-protein snack for the days in between.

For a full high-protein meal prep week, pair this bake with the hearty High Protein Chicken Ranch Quesadilla for lunches and the Cottage Cheese Chicken Parm Bowl for dinners. Each recipe keeps things simple, filling, and genuinely delicious without requiring hours in the kitchen.

Storing and Reheating Your Veggie Bake

This cottage cheese veggie bake holds up well in the refrigerator, which makes it a reliable meal prep option. Once fully cooled, transfer slices to an airtight container and store for up to 4 days.

To reheat, microwave individual slices for 60 to 90 seconds. You can also warm it in a 350-degree oven for about 10 minutes if you prefer the edges to stay slightly crisp. It also tastes fine cold, which makes it a practical grab-and-go breakfast with no reheating needed.

Pro tip: assemble the entire bake the night before, cover the dish tightly, and refrigerate it unbaked. In the morning, place it directly in the preheated oven and add 5 extra minutes to the bake time to account for the cold start.

Common Questions About This Cottage Cheese Veggie Bake

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