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Easy Cottage Cheese Egg Bake for a Perfect Brunch

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A fluffy, creamy egg bake made with cottage cheese, veggies, and cheese. Perfect for brunch gatherings, this one-bowl wonder comes together in under 45 minutes and is endlessly adaptable.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 2 cups full-fat cottage cheese (small-curd)
  • 1/2 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup shredded cheddar cheese (sharp)
  • 1/2 cup shredded Monterey Jack cheese
  • 1 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
  • 1/2 cup diced bell peppers (any color)
  • 1/2 cup diced red onion
  • 4 strips cooked bacon, crumbled (optional)
  • 1/4 cup shredded Parmesan cheese (for topping)
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
  2. Prep the veggies: dice bell peppers and red onion into small, even pieces. If using fresh spinach, give it a rough chop. If using frozen spinach, thaw and squeeze out as much water as possible.
  3. Cook the bacon (if using) until crispy, then crumble into small pieces. Set aside.
  4. In a large mixing bowl, whisk together the eggs, cottage cheese, milk, salt, pepper, and garlic powder until smooth and pale yellow.
  5. Fold in the shredded cheddar, Monterey Jack, spinach, bell peppers, red onion, and crumbled bacon until evenly distributed.
  6. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top.
  7. Bake for 30-35 minutes, until the edges are golden brown and the center is just set (it should jiggle slightly when shaken). A knife inserted into the center should come out clean.
  8. Let the bake rest for 5-10 minutes before slicing. Garnish with fresh chives or parsley and serve warm.

Notes

For best results, use room temperature eggs and milk. Avoid overmixing the eggs to prevent a dense texture. Start checking for doneness at 28 minutes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: cottage cheese egg bake, brunch recipe, easy egg bake, high protein breakfast, gluten-free brunch

Find it online: https://milacook.com/easy-cottage-cheese-egg-bake-for-a-perfect-brunch/