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

Scale

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