This cottage cheese egg bake with veggies is a total crowd-pleaser. I first developed this version while hosting a weekend brunch for family and wanted a dish that was filling, bright, and simple to prepare. It combines the light creaminess of cottage cheese with the structure of eggs and the fresh lift of sautéed bell pepper, onion, and spinach. The texture is pleasant: a tender, slightly custardy interior with a golden top that holds its shape when sliced. I discovered this combination on a rainy Saturday morning when pantry staples and the fridge odds and ends needed a purpose. The result was so satisfying that it became my go-to when I want something nutritious, make-ahead, and well-loved by both kids and adults.

What makes this bake special is the balance of nutrition and convenience. The cottage cheese adds moisture and protein without the heaviness of cream or a lot of added fat, while the eggs provide structure and satiety. It reheats beautifully and tastes just as good two days later, making it perfect for busy mornings or a casual brunch. I often serve it sliced with a simple green salad or wrapped in a warm tortilla for an on-the-go breakfast. Little details like patting the surface dry after baking and letting it rest for 10 to 15 minutes ensure clean slices and the ideal mouthfeel.

Ingredients

• Olive oil: 1 tablespoon. Use a good-quality extra virgin olive oil for sautéing the peppers and onion; it adds rounded flavor without overwhelming the vegetables.
• Red bell pepper: 1 medium, diced. Choose a firm, glossy pepper with no soft spots. Its natural sweetness contrasts nicely with the savory eggs.
• Yellow onion: 1 medium, diced. A sweet yellow onion softens and caramelizes slightly when sautéed, adding depth of flavor.
• Baby spinach: 5 to 6 cups (about 6 ounces). Fresh spinach wilts quickly and blends into the custard; you can use baby or regular spinach torn and stemmed.
• Large eggs: 12. Room-temperature eggs whisk more smoothly into the cottage cheese for a consistent texture.
• Reduced-fat cottage cheese: 1 1/2 cups. The cottage cheese keeps the bake moist and adds protein; full-fat is fine if you prefer a richer finish.
• Garlic powder: 1 teaspoon. Garlic powder distributes evenly through the mixture; use fresh minced garlic if you prefer, sauteed with the vegetables.
• Salt and black pepper: 1/2 teaspoon salt and pepper to taste. I recommend starting with 1/2 teaspoon salt and adjusting after baking if needed.
• Hot sauce: 5 to 10 dashes. Optional but recommended for subtle heat; offer extra at the table for those who like it spicy.
• Chives: 1/4 cup sliced, for garnish. Adds a mild oniony brightness when scattered over the finished slices.
• Non-stick cooking spray: for prepping the pan so slices release cleanly.

Instructions

Preheat and prep the pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking pan lightly with non-stick cooking spray so the finished bake will release easily. While the oven comes up to temperature, measure and dice the vegetables and bring the eggs to room temperature for an even bake. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is shimmering, add the diced red pepper and yellow onion. Sauté for 5 to 8 minutes until they begin to soften and the onion turns translucent. Add the spinach and cook until it wilts, about 1 to 2 minutes more. Remove from heat and let cool slightly so it does not scramble the eggs when combined. Whisk eggs and cottage cheese: Crack 12 large eggs into a large mixing bowl and whisk until smooth. Add 1 1/2 cups reduced-fat cottage cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, 5 to 10 dashes of hot sauce, and black pepper to taste. Whisk until the cottage cheese begins to break down and the mixture is homogenous. A few small curds are fine and contribute to texture. Combine and transfer: Fold the sautéed peppers, onions, and wilted spinach into the egg and cottage cheese mixture. Taste a small spoonful and adjust seasoning if necessary. Pour the mixture into the prepared 9 by 13 inch pan, spreading evenly so the top is level. Bake: Bake in the preheated 350 degrees Fahrenheit oven for 40 to 45 minutes. The edges should be set and lightly golden; the center will finish setting as it rests. A fork inserted in the center should come out mostly clean with only a few moist crumbs. Rest and finish: Remove from the oven and let rest 10 to 15 minutes to finish setting. Pat the surface gently with a paper towel if there is excess moisture. Sprinkle with 1/4 cup sliced chives, then slice into 12 equal pieces and serve warm or at room temperature.

Storage Tips

To store, cool the bake completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. For freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container; they can be frozen for up to 3 months. Reheat refrigerated slices in a 325 degrees Fahrenheit oven for 10 to 12 minutes or in the microwave for 60 to 90 seconds, depending on microwave wattage. Frozen slices can be thawed overnight in the refrigerator before reheating for best texture.

Ingredient Substitutions

Swap reduced-fat cottage cheese for full-fat cottage cheese if you prefer a richer mouthfeel. For a dairy-free version, omit the cottage cheese and add an extra 1/2 cup of silken tofu blended until smooth, though the final texture will be slightly different. Replace spinach with kale or Swiss chard (pre-cooked and chopped) for a heartier green. Use any color bell pepper or even roasted red peppers for a smokier flavor. For extra cheesiness, stir in 1/2 cup shredded cheddar or goat cheese before baking.

Serving Suggestions

Serve slices warm with a simple green salad dressed in lemon vinaigrette for a light brunch, or tuck a slice into a whole-wheat tortilla with salsa for an on-the-go breakfast burrito. Garnish with extra chives, a spoonful of salsa, or sliced avocado for creaminess. This also pairs well with roasted potatoes or a fruit salad for a more substantial brunch spread. For entertaining, slice into small squares and serve as savory finger food.

Cultural Background

This style of egg-based baked dish is a cousin to various casseroles and frittatas found in American and European home cooking. Using cottage cheese in egg bakes became popular as a way to boost protein and keep texture moist without heavy creams. The combination of eggs and dairy has roots in classic custard techniques, adapted here into a practical, everyday format that reflects modern tastes for convenience, nutrition, and clean flavors.

Seasonal Adaptations

Adjust vegetables seasonally: in summer, add halved cherry tomatoes and fresh basil for brightness; in autumn, stir in roasted butternut squash and sage for depth; in winter, use sautéed mushrooms and kale. For holiday brunches, add a pinch of nutmeg and swap chives for finely chopped parsley for a festive note. The recipe scales well, so consider doubling for large gatherings and baking in two pans to maintain even cooking.

Meal Prep Tips

Prepare the vegetable sauté one day ahead and store it in the refrigerator. Whisk the eggs and cottage cheese just before assembling to maintain the freshest texture, or combine everything and refrigerate overnight for a fully assembled make-ahead dish; add an extra 5 to 10 minutes to the baking time if starting cold from the fridge. Portion slices into meal-prep containers with a small container of salsa or sliced avocado to keep garnishes fresh.

This casserole is one of those comforting, practical dishes I return to again and again. It feeds a crowd, keeps well, and gives you a healthy slice of morning calm in each portion. I hope you enjoy making it and making it your own.