Home > Recipes > Dinner > Veggie Egg Bake With Cottage Cheese

Veggie Egg Bake With Cottage Cheese

Not many dishes can be easily served as a high-protein breakfast casserole, crustless quiche for lunch, or vegetable slice for dinner. This Veggie Egg bake with Cottage Cheese is one of them. It requires only 15 minutes of hands-on preparation and combines seven different vegetables, crispy bacon, and cottage cheese, offering a nutritious and delicious option for any meal of the day.

A slice of veggie egg bake in a plate.
Table of contents

Why you’ll love my cottage cheese egg bake recipe

This recipe is adapted from my mother-in-law’s famous zucchini slice, a favorite of my kids. I couldn’t help but pack in extra protein and veg!

Quick and easy: Perfect for meal prep, this simple recipe can be whipped up with 15 minutes of hands-on prep time. 

All-in-one: With eggs, bacon, veggies, and cottage cheese, this egg bake is a high-protein breakfast or dinner casserole that is both, filling and nutritious.

Versatile: This versatile dish allows for easy veggie substitutions and additions depending on your dietary needs or what seasonal produce you have on hand. It makes a delicious breakfast on busy mornings or special occasions such as Easter, a quick lunch, or an easy dinner, perfect for slow Sundays.


  • Eggs: 8 whole eggs. For a lower-calorie option, substitute half with egg whites.
  • Cottage cheese: Full-fat or light cottage cheese can be used. Ricotta, feta cheese (1/2 cup), or sour cream can be used as substitutes.: 
  • Flour & baking powder: All-purpose flour thickens and binds the mixture. Baking powder creates a fluffy texture.
  • Vegetables: Zucchini, carrot, corn, red pepper, onion, garlic, and baby spinach add nutrients and flavor. Swap out based on seasonality or taste buds.
  • Bacon: I use 4 rashers of shoulder bacon but you can use other cuts as well as turkey bacon for a lower-fat option.
  • Cheese: Grated cheddar adds extra flavor but feel free to use different cheeses like Monterey Jack, mozzarella cheese, or parmesan cheese.


  1. Keto-friendly: Omit the flour and skip the corn to make it keto-friendly.
  2. Vegetarian: Simply omit the bacon or use a plant-based substitute to create a vegetarian egg bake.
  3. Individual servings: Pour the egg mixture into muffin tins – perfect for kids and lunchboxes.

How to make this egg bake with cottage cheese

Steps 1-4 on how to make this egg bake.
Steps 5-8 on how to make this egg bake.
  1. Sauté onion and bacon. Set aside to cool.
  2. Add baby spinach.
  3. Add chopped and grated veggies to the egg mixture.
  4. Add sautéed bacon and spinach.
  5. Add frozen corn.
  6. Add cottage cheese.
  7. Combine everything and pour the mixture into a lined or greased baking tin.
  8. Add grated cheese and bake for 40 minutes.


Serve this cottage cheese egg casserole with some savory tomato jam and a simple mixed salad such as Insalata Mista for a complete meal. 


Can I make this ahead of time?

Yes, you can prepare this bake the night before, cover it with plastic wrap, and store it in the fridge. Remove it 30 minutes before baking to bring it to room temperature.

How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I freeze this egg bake?

Wrap individual portions in plastic wrap and then store them in a freezer-safe airtight container. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

For more easy meals, check out the following recipes:

If you loved this Cottage Cheese Egg Bake Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A slice of veggie egg bake in a plate.

Veggie Egg Bake With Cottage Cheese

Caro Jensen
A high-protein veggie egg bake with cottage cheese that's perfect for breakfast, lunch, or dinner. 15 min prep-time only!
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 232 kcal


  • 1 tbsp olive oil
  • 1 yellow onion finely chopped
  • 4 bacon rashers diced
  • 2 cups baby spinach
  • 1 garlic clove minced
  • 2 zucchinis
  • 1 carrot
  • 1 red bell pepper
  • 3 green onions
  • 8 eggs
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp black ground pepper
  • 1 cup cottage cheese
  • 1/2 cup cheddar cheese


  • Heat olive oil over medium heat and add the onion and bacon. Cook until the onion pieces are translucent and the bacon starts to crisp up. Add the minced garlic, and fresh spinach and cook it until wilted. Set aside to cool slightly.
    1 tbsp olive oil, 1 yellow onion, 4 bacon rashers, 2 cups baby spinach, 1 garlic clove
  • Grate the zucchini and carrot, and finely chop the red bell pepper and green onions.
    2 zucchinis, 1 carrot, 1 red bell pepper, 3 green onions
  • In a large bowl, whisk eggs, flour, baking powder, salt, and black pepper until smooth. Stir in the cottage cheese, sautéed bacon spinach mixture, and the rest of the vegetables.
    8 eggs, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp salt, 1/4 tsp black ground pepper, 1 cup cottage cheese
  • Pour the egg mixture into a prepared baking dish lined with baking paper or coated with nonstick spray. Add grated cheddar cheese. Bake at 180°C (356°F) for about 40 minutes or until golden brown and set. Let the egg bake cool for 15 minutes before serving for it to set.
    1/2 cup cheddar cheese


Cool sautéed mixture: Let the bacon and spinach mixture cool slightly before adding it to the eggs to avoid them curdling up.
Let it rest: Allow the bake to cool for 15 minutes before serving to help it set.


Calories: 232kcalCarbohydrates: 13gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 182mgSodium: 678mgPotassium: 384mgFiber: 2gSugar: 4gVitamin A: 2936IUVitamin C: 32mgCalcium: 183mgIron: 2mg
Loved this recipe?Please leave a 🌟 star rating on this recipe. Thanks!

Similar Posts