This Cottage Cheese and Veggie Bake is a simple, high-protein casserole that’s perfect for a healthy breakfast or a light dinner. Packed with fresh veggies, eggs, and creamy cottage cheese, this easy bake comes together in minutes and is a dish the whole family will love.
I found this tucked away in my mom Eva’s recipe box, written in her familiar hand. She’d bake this veggie casserole on quiet afternoons, and the warm, savory aroma was her way of saying “I love you.” It’s a simple, comforting dish that always feels like a hug.
A Little Bit of Sunshine in Every Slice
- Keeps You Full: Thanks to the cottage cheese and eggs, this bake will keep you full and satisfied.
- Full of Goodness: A great way to get a serving of vegetables into your breakfast or dinner.
- Simple as Can Be: With just a few simple steps, this dish is perfect for beginner cooks and busy schedules.
- Perfect for Planning Ahead: This recipe is wonderful for meal prep; simply reheat slices during the week for a quick meal.
- Naturally Wholesome: A fantastic option for a nutritious, meat-free meal that doesn’t compromise on flavor.
What You’ll Need for This Recipe
- 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)
My Trusted Kitchen Companions
For this recipe, my trusty 8×8-inch dish is essential for making sure everything bakes evenly. You’ll also want a nice, big mixing bowl to give you plenty of room to whisk the eggs and fold in all those beautiful, fresh veggies without making a mess.
Bringing It All Together, Step by Step
Getting Your Oven and Dish Ready
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper. A little prep here makes cleanup so much easier later on!
Whisking Up the Heart of the Bake
In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth and well blended. Don’t worry if the cottage cheese stays a little lumpy; it will melt into creamy pockets as it bakes.
Folding in All the Goodness
Add the bell peppers, spinach, tomatoes, shredded cheese, salt, pepper, garlic powder, and paprika. Stir until everything is evenly mixed. I love seeing all the bright colors come together in the bowl.
Pouring It All In
Pour the mixture into the prepared baking dish and spread it evenly. Make sure all those delicious veggies are distributed nicely so every slice gets a bit of everything.
Baking Until Beautifully Golden
Bake for 30–35 minutes, or until the top is golden and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
Letting It Settle Before Serving
Let it cool for 5–10 minutes before slicing. This little rest helps the casserole set, making it much easier to serve neat, beautiful squares.
A Little Note on Nutrition
Please remember that the nutritional information provided is just an estimate. The actual values can vary depending on the specific ingredients you choose to use in your kitchen.
A Few Wholesome Twists
- Go Dairy-Free: You can easily swap the cottage cheese for a dairy-free alternative and use your favorite plant-based shredded cheese.
- Add More Greens: Feel free to add other greens like chopped kale or zucchini for an extra boost of vitamins.
- For a Leaner Bite: Use turkey bacon or lean sausage if you’d like to add a little meat while keeping it on the healthier side.
How We Love to Serve This Bake
- Enjoy a warm slice on its own for a simple, satisfying breakfast.
- Serve it alongside a fresh green salad with a light vinaigrette for a lovely lunch or dinner.
- For a heartier meal, pair it with a slice of whole-grain toast or some roasted potatoes.
Little Secrets from My Kitchen
- Don’t Overbake: Keep an eye on the casserole to prevent it from becoming dry. It should be just set in the center with a slight wobble.
- Squeeze the Spinach: If you’re using frozen spinach, be sure to thaw it and squeeze out as much water as possible to avoid a watery bake.
- Taste as You Go: Feel free to adjust the seasonings to your liking before you pour the mixture into the dish. A little extra garlic never hurts!
Storing for Another Day
This bake stores beautifully! Once it has cooled completely, cover the dish tightly with plastic wrap or transfer individual slices to an airtight container. It will keep in the refrigerator for up to 4 days. You can reheat slices in the microwave or enjoy them cold.
From My Kitchen to Yours
There’s something so special about a simple, homemade meal that warms both the belly and the heart. I hope this recipe brings a little bit of that comfort to your table and helps you create your own loving memories around it.
Your Questions, Answered
Can I use different vegetables in this recipe?
Of course! This recipe is wonderfully versatile. Feel free to use whatever fresh veggies you have on hand, like mushrooms, onions, or broccoli. Just be sure to chop them into small, bite-sized pieces.
Can I make this bake ahead of time?
Yes, this is a perfect make-ahead dish. You can assemble everything the night before, cover it, and store it in the refrigerator. The next morning, just pop it in the oven, you may need to add a few extra minutes to the baking time.
Is this recipe gluten-free?
It sure is! As long as you ensure all your individual ingredients are certified gluten-free, this recipe is a wonderful option for anyone avoiding gluten.
Print
Cottage Cheese and Veggie Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cottage Cheese and Veggie Bake is a simple, high-protein casserole packed with fresh vegetables, eggs, and creamy cottage cheese — a comforting, wholesome dish perfect for breakfast or a light dinner.
Ingredients
- 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
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth and well blended.
- Add the bell peppers, spinach, tomatoes, shredded cheese, salt, pepper, garlic powder, and paprika. Stir until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the top is golden and the center is set. A knife inserted in the center should come out clean.
- Let it cool for 5–10 minutes before slicing and serving.
Notes
You can make this bake ahead of time and store it in the fridge for up to 4 days. It’s naturally gluten-free and can easily be made dairy-free by substituting cottage cheese and shredded cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
Keywords: cottage cheese, vegetable bake, healthy breakfast, high protein, vegetarian casserole