Spinach Cottage Cheese Egg Bake

Spinach Cottage Cheese Egg Bake is the kind of breakfast that feels cozy and fresh at the same time. Fluffy eggs bake around creamy cottage cheese, tender spinach, sweet roasted red peppers, and a golden layer of sharp cheddar and Parmesan. Every slice is soft and satisfying, with enough texture to keep it from tasting like an ordinary breakfast casserole.

It is also pleasantly practical. Cooking the vegetables first keeps the egg bake tender instead of watery. Meanwhile, the cottage cheese creates creamy pockets throughout without making the eggs feel heavy. Serve it warm for brunch, portion it for easy weekday breakfasts, or add a crisp green salad for a simple lunch. The flavor is rich yet balanced, and the colorful center makes every slice look especially inviting on the plate.

Recipe Yield: 8 servings

INGREDIENTS

12 large eggs
2 cups full-fat small-curd cottage cheese, 16 oz
5 oz baby spinach, roughly chopped
1/2 cup roasted red peppers, drained, patted dry, and chopped
1 cup shredded sharp cheddar cheese, divided, 4 oz
1/2 cup finely grated Parmesan cheese, divided, 1 1/2 oz
1 tsp unsalted butter, softened
1 tbsp olive oil
1 small shallot, finely chopped
1 tsp Dijon mustard
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp smoked paprika
2 tbsp chopped fresh chives

INSTRUCTIONS

1. Prepare the baking dish:
Preheat the oven to 375°F. Grease an 11-by-7-inch baking dish evenly with the softened butter.

2. Cook the vegetables:
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes, until softened. Then, add the spinach and cook for 2 to 3 minutes, until fully wilted and the skillet looks dry. Stir in the roasted red peppers and cook for 1 minute more. Transfer the vegetables to a plate and cool for 5 minutes.

3. Prepare the egg mixture:
Whisk the eggs in a large bowl until the whites and yolks are completely blended. Whisk in the Dijon mustard, salt, garlic powder, black pepper, and smoked paprika. Then, gently stir in the cottage cheese, leaving the curds visible.

4. Add the cheese and vegetables:
Fold in 3/4 cup cheddar, 1/4 cup Parmesan, the chives, and the cooled vegetable mixture until evenly distributed.

5. Assemble the egg bake:
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar and Parmesan over the top.

6. Bake until set:
Bake for 45–55 minutes, until the top is golden and the center no longer looks wet, moves only slightly when gently nudged, and reaches 160°F.

7. Rest and serve:
Let the egg bake rest for 10 minutes before slicing. Serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cook away the vegetable moisture: The skillet should look dry before the vegetables are removed. Even properly drained roasted peppers benefit from the extra minute of cooking.
• Check the cottage cheese: If liquid has visibly pooled inside the container, pour off only that excess before measuring. Do not fully drain the cottage cheese because its moisture helps keep the eggs tender.
• Watch the center, not only the clock: Different baking dishes may change the timing slightly. Remove the bake when the center has only a gentle movement; waiting until it is completely firm can produce dry eggs.