Cottage Cheese Egg Bake

This cottage cheese egg bake packs 20 grams of protein per slice and is made with a fluffy blend of eggs, veggies, and cheese. It’s a healthy, easy-to-make vegetarian breakfast that’s perfect for feeding a crowd or meal prep!

We love an easy egg and veggie breakfast, especially one you can make ahead for busy mornings (aka every morning with kids!). This cottage cheese egg bake is a protein packed, meat free option that’s perfect for feeding a crowd, whether it’s a holiday brunch or a simple weekend breakfast.

The secret is cottage cheese, which adds extra protein along with a creamy, fluffy texture once baked (you won’t even notice it’s there). It’s packed with veggies like zucchini and peppers for a boost of flavour, making it a nourishing, low carb option that keeps you full and satisfied. You can easily mix it up too, swap in spinach, sweet potato, or your favourite cheese like feta or pecorino, depending on what you have on hand.

Ingredients you’ll need

This cottage cheese egg bake comes together with just a handful of simple ingredients:

• Eggs: You’ll need a dozen eggs for this recipe. They’re a nutrient powerhouse and the perfect way to start your day.
• Cheddar cheese: You can use any cheese you like. We love adding freshly grated extra sharp cheddar to the egg mixture and on top, but a stronger, aged cheese will give you the best flavour. Parmesan, pecorino romano, or manchego all work beautifully—choose what suits your taste.
• Cottage cheese: For the best texture and flavour, use full fat cottage cheese (I used 4%). It helps prevent the bake from becoming watery and creates a fluffy, creamy texture once cooked.
• Veggies: I love a mix of zucchini and red capsicum for a little sweetness. Just be sure to squeeze out any excess moisture from the zucchini to avoid a watery egg bake.
• Seasonings: Garlic powder and onion powder add plenty of flavour.
• Salt and pepper

Complete list of ingredients and amounts is located on the recipe card below.

How to make cottage cheese egg bake

Preheat the oven to 375°F (190°C) and lightly coat a 9×13 baking dish with cooking spray.

Prep the vegetables: Grate the zucchini using a box grater, then wrap it in a clean kitchen towel or use your hands to squeeze out as much moisture as possible. Add the zucchini to the baking dish. Dice the capsicum and add it to the dish along with the grated cheese.

Make the egg mixture: In a large bowl, crack the eggs and add the cottage cheese, salt, and pepper. Blend using an immersion blender (or a regular blender) until smooth and no lumps remain.

Assemble and bake: Pour the egg mixture into the baking dish and gently stir to combine everything evenly. Sprinkle the remaining cheese over the top, then bake uncovered for 45 to 55 minutes, or until the edges are golden and a toothpick inserted in the centre comes out clean.

Let it rest: Remove from the oven and allow it to cool for about 20 minutes before slicing. Cut into 8 pieces and enjoy warm or cold.

Recipe Variations

• Other veggies: Try grated sweet potato or carrot, sautéed sweet potato cubes, sautéed mushrooms, or baby spinach (fresh or frozen, thawed and drained).
• Protein boost: Add diced or shredded ham, cooked ground sausage, or leftover roast chicken.
• Change up the cheese: Use crumbled feta, Monterey Jack, mozzarella, or any other shredded or crumbled cheese you enjoy.

Ways to Serve

To make it more filling, serve with a starchy side to balance the protein, veggies, and healthy fats. A few tasty options:

• Toasted baguette, sourdough, or wholegrain toast
• Sautéed sweet potatoes
• Crackers or crispbread
• A hearty grain salad

How to Store

Slice into individual portions and store in airtight containers in the fridge for up to 3 to 4 days. Reheat in the microwave or in a skillet over medium heat, or enjoy it cold.

Note: The egg bake may look slightly watery on the bottom due to moisture from the cottage cheese and veggies. Patting it dry with a paper towel before serving helps it store better and makes for a cleaner slice.

Recipe FAQ

More Savoury Breakfasts 

Cottage Cheese Avocado Toast

Spinach Mushroom Feta Quiche

Crustless Salmon & Spinach Quiche

Broccoli Cheese Waffles

If you try this cottage cheese egg bake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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