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Cottage Cheese Veggie Bake

Cottage cheese veggie bake sliced in a white baking dish with golden top and colorful vegetables

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A simple, high-protein casserole packed with fresh vegetables, eggs, and creamy cottage cheese. Comforting, wholesome, and perfect for breakfast or a light dinner.

Ingredients

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  • 1 cup low-fat cottage cheese
  • 6 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1 cup diced bell peppers (any color)
  • 1 cup baby spinach, chopped
  • 1/2 cup cherry tomatoes, diced
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika (optional)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
  2. In a large bowl, whisk together eggs, cottage cheese, and milk until mostly smooth. Small curds remaining are fine.
  3. Add bell peppers, spinach, cherry tomatoes, shredded cheese, salt, pepper, garlic powder, and paprika. Stir until evenly combined. Taste and adjust seasoning before pouring into dish.
  4. Pour mixture into prepared baking dish and spread evenly with a spatula so vegetables are distributed throughout.
  5. Bake for 30 to 35 minutes until the top is golden and center is fully set. A knife inserted in the center should come out clean. Do not overbake to avoid dry texture.
  6. Let cool for 5 to 10 minutes before slicing. This rest time helps slices hold together cleanly.

Notes

  • If using frozen spinach, thaw completely and squeeze out all excess water before adding – this prevents a watery center.
  • Pat cherry tomatoes dry with a paper towel before adding to reduce moisture.
  • Assemble the night before, refrigerate unbaked, and bake the next morning – add 5 extra minutes to bake time.
  • Zucchini, mushrooms, or broccoli florets work well as vegetable swaps or additions.

Nutrition