Cottage Cheese Egg Bake With Veggies
Not many dishes can be easily served as a high-protein breakfast casserole, crustless quiche for lunch, or vegetable slice for dinner. This Cottage Cheese Egg Bake With Veggies is one of them. It requires only 15 minutes of hands-on preparation and combines 7 different vegetables, crispy bacon, and cottage cheese, offering a nutritious and delicious option for any meal of the day.
High-protein egg bake
This recipe is adapted from my mother-in-law’s famous zucchini slice – one of my kids’ favorites. I couldn’t help but pack in extra protein and veg and here it is:
Quick and easy recipe: Just like my simple cheese and ham frittata or feta and pumpkin quiche, this egg dish is perfect for meal prep, this simple recipe can be whipped up with 15 minutes of hands-on prep time.
All-in-one dish: 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 meal: 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.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- 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 make good substitutes as well.
- 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.
Variations
- Keto-friendly: Omit the flour and skip the corn to make it keto-friendly.
- Vegetarian: Simply omit the bacon or use a plant-based substitute to create a vegetarian egg bake.
- Individual servings: Pour the egg mixture into muffin tins – perfect for kids and lunchboxes.
How to make this cottage cheese egg bake
See the recipe card for full information on the steps.
- Sauté onion and bacon. Set aside to cool.
- Add baby spinach.
- Add chopped and grated veggies to the egg mixture.
- Add sautéed bacon and spinach.
- Add frozen corn.
- Add cottage cheese.
- Combine everything and pour the mixture into a lined or greased baking tin.
- Add grated cheese and bake for 40 minutes.
Storage tips
Meal prep: You can prepare this bake the night before, cover it with plastic wrap, and store it in the fridge. Remove it 30 minutes to bring it to room temperature before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Wrap individual portions in a freezer-safe airtight container. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
More easy egg recipes
For more egg-based meals, check out the following recipes:
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Cottage Cheese Egg Bake With Veggies
Ingredients
- 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 1/2 tsp salt
- 1/4 tsp black ground pepper
- 1 cup cottage cheese
- 1/2 cup cheddar cheese shredded
Instructions
- 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 1/2 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
