When the holidays roll around, and your house starts feeling more like a bed-and-breakfast, breakfast can quickly turn into a juggling act. Enter Cottage Cheese Egg Bake—a game-changing, make-ahead breakfast casserole that’s as easy as it is delicious!
Loaded with protein-packed cottage cheese, fresh spinach, mushrooms, and colorful bell peppers, this dish isn’t just a meal; it’s your secret weapon for feeding a crowd with minimal effort.
Plus, it’ll make you look like a total brunch superstar. (Bonus points for the fact that you can prep it the night before and let the oven do the heavy lifting while you enjoy your coffee the next morning!)
Because let’s face it: the last thing you need during the holidays is more stress. So, grab your whisk, and let’s get cracking (pun intended)!
Jump to:
- Why I love this recipe (and you will too!)
- Ingredient notes and substitutions
- How to make this recipe for Cottage Cheese Egg Bake
- Serving and menu suggestions
- Recipe variations
- How to make it ahead
- How to store and reheat leftovers
- Recipe FAQs
- Egg Bake 101: Foolproof tips
- More breakfast recipes with eggs
- 📋 Recipe:
Why I love this recipe (and you will too!)
- It’s a crowd-pleaser that works for everyone.
Whether you’ve got gluten-free guests or a vegetarian cousin who doesn’t trust bacon (gasp!), this gluten-free breakfast option has you covered. It’s versatile, accommodating, and downright delicious. - It’s flexible.
For the meat lovers in your life, you can dress this high-protein breakfast casserole up with ham, bacon, or sausage or keep it as a vegetarian breakfast casserole. - It’s sneaky in the best way.
Not a fan of cottage cheese? No problem. Blend the eggs and cottage cheese in your blender for a few seconds, and no one will ever know it’s in there. (Your picky eaters will be none the wiser—trust me, it works!) - It makes holiday mornings feel a little less frantic.
Like my Crustless Ham and Cheese Quiche, you can prep this make-ahead breakfast recipe the night before. In the morning, all you have to do is sip your coffee, pop this easy holiday brunch recipe in the oven, and bask in the glory of stress-free hosting. Who doesn’t want that?
Ingredient notes and substitutions
- Fresh mushrooms, bell peppers, onions, and spinach – contribute flavor, texture, and vibrant color to this healthy breakfast casserole, enhancing the nutritional value of this gluten-free, vegetarian breakfast.
- Olive oil – is used to saute the veggies.
- Eggs – twelve large eggs form the protein-rich base of this low-carb breakfast casserole, making it a hearty and satisfying meal.
- Cottage cheese – adds moisture, creaminess, and a tangy flavor while boosting the protein content of this breakfast casserole with cottage cheese.
- Seasoning salt, garlic powder, onion powder, dry mustard, and black pepper combine to enhance all the other flavors and perfectly season this egg bake.
- Parmesan cheese – adds a rich, nutty, salty flavor.
- Scallions or green onions – are an optional garnish that add a nice pop of color.
Complete measurements can be found in the recipe card below.
How to make this recipe for Cottage Cheese Egg Bake
- Preheating: Preheat your oven to 375°F.
- Sautéing Vegetables: In a large skillet over medium heat, add olive oil. Once hot, sauté mushrooms, bell peppers, and onions for about 6 minutes until softened. Add spinach and cook for an additional 2 minutes until wilted. Remove from heat.
- Combining Ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, seasonings, and Parmesan cheese until well combined.
- Assembling the Casserole: Lightly grease a 9×13-inch baking dish with cooking spray. Spread the sautéed vegetables evenly across the bottom, then pour the egg mixture over the top. Cover the dish with foil.
- Baking: Bake for 40 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the eggs are fully set and the top is lightly browned.
- Resting: Allow the casserole to rest for 15-20 minutes before slicing and serving. This helps the dish set and makes slicing easier. Top with sliced scallions if desired.
Serving and menu suggestions
This versatile Cottage Cheese Egg Bake pairs wonderfully with my Fruit Salad Cocktail, Blueberry Turnovers, and Southern Cheese Grits Casserole. It’s an excellent addition to any holiday brunch spread or a meal prep option for busy mornings.
If I have a smaller group, I might add my Sausage Cheese Bread and Ambrosia and call it a day.
Recipe variations
Here are some delicious variations to customize your Cottage Cheese Egg Bake.
- Add cooked, crumbled bacon and shredded sharp cheddar cheese.
- Add browned breakfast sausage and replace the spinach with finely chopped kale.
- Add sun-dried tomatoes, chopped artichoke hearts, and crumbled feta cheese.
- And, for a Mediterranean twist, add sun-dried tomatoes, chopped artichoke hearts, and crumbled feta cheese.
How to make it ahead
To make this egg and cheese casserole ahead, make it up to the point of covering it with foil, but do not bake it. Store it in the fridge for up to 24 hours. When you are ready to bake it, take it out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Bake as directed.
How to store and reheat leftovers
Store leftover slices in an airtight container in the fridge for up to 4 days. For longer storage, wrap each slice individually and store them together in a freezer-safe plastic storage bag for up to 3 months.
To reheat individual slices, cover with a damp paper towel and reheat in the microwave for 30 seconds. For multiple slices, place on a parchment-lined baking sheet, cover with foil, and reheat in a 350°F oven for 10-20 minutes or until heated through. If frozen, thaw overnight in the fridge before reheating.
Recipe FAQs
Full-fat cottage cheese is recommended for a creamier texture, but low-fat versions can also be used.
Yes, you can adapt the recipe for a dairy-free diet by using dairy-free alternatives for cottage cheese and other cheeses.
This cottage cheese egg bake focuses on eggs as the primary ingredient. On the other hand, crustless quiches, such as my Canadian Bacon and Brie Crustless Quiche, contain a higher ratio of milk or cream to eggs, creating a more custard-like texture.
I don’t recommend it. Frozen vegetables often contain moisture, which could make your egg bake watery.
Egg Bake 101: Foolproof tips
Overcooking can make the eggs rubbery. During the last five minutes of baking, keep an eye on the dish.
To tell when your egg bake is done, insert a toothpick or knife into the center of the baking dish—it should come out clean. If it’s still wet, bake for a few more minutes.
Just in case, place the dish on a baking sheet to catch any drips and make it easier to remove from the oven.
Allow the egg bake to rest for 15-20 minutes after removing it from the oven. This makes slicing easier and helps it set fully.
More breakfast recipes with eggs
⭐ ⭐ ⭐⭐⭐ I’d love to hear how your Cottage Cheese Egg Bake turned out! Share your variations or tips in the comments below, and remember to rate the recipe.
Thank you for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
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Cottage Cheese Egg Bake (Make Ahead)
Ingredients
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms chopped
- 1 red bell pepper chopped small
- ½ cup onion diced small
- 5 cups chopped fresh spinach about 5 oz
- 12 eggs
- 1 ½ cups full fat, small curd, cottage cheese
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- ½ cup parmesan cheese
- Sliced scallions or green onions for garnish, optional
Instructions
- Preheat your oven to 375°F.
- In a large skillet over medium heat, add olive oil. Once hot, sauté mushrooms, bell peppers, and onions for about 6 minutes until softened. Add spinach and cook for an additional 2 minutes until wilted. Remove from heat.
- In a large mixing bowl, whisk together the eggs, cottage cheese, seasonings, and Parmesan cheese until well combined.
- Lightly grease a 9×13-inch baking dish with cooking spray. Spread the sautéed vegetables evenly across the bottom, then pour the egg mixture over the top. Cover the dish with foil.
- Bake for 40 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the eggs are fully set and the top is lightly browned.
- Allow the casserole to rest for 15-20 minutes before slicing and serving. This helps the dish set and makes slicing easier. Top with sliced scallions if desired.
Sharon Rigsby
I love this make-ahead breakfast casserole, especially during the holidays when I can make it the night before then pop it in the oven the following day. It also gets bonus points for being gluten-free.