Cottage Cheese Egg Bake

Cottage Cheese Egg Bake with Vegetables arrives as a refined, rustic centerpiece — creamy, herb-scented, and subtly golden at the edges. This elegant egg bake elevates cottage cheese into a silky custard that contrasts bright, sautéed vegetables and a crisp, browned top. For a close cousin recipe, see this cottage cheese and veggie bake, which emphasizes similar textures and flavors.

Why Make This Recipe

• Effortless Yet Elegant: Minimal hands-on time produces a dish that reads as composed and sophisticated.
• Minimal Ingredients: Pantry-friendly staples and seasonal vegetables create depth without fuss.
• Impressive Flavor: Cottage cheese adds a delicate tang and creamy body while browned edges provide savory contrast.

This version distinguishes itself by using small-curd cottage cheese whipped into a smooth custard and by gently sautéing vegetables to develop sweetness and color before folding them in. The result is a balanced interplay of silky interior, caramelized top, and vibrant vegetable notes.

Ingredients

Base

• 6 large eggs, room temperature
• 1 1/2 cups small-curd cottage cheese, well drained (see note)
• 1/2 cup whole milk or light cream, room temperature

Vegetables & aromatics

• 1 medium shallot, finely diced
• 1 cup baby spinach, coarsely chopped
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 garlic clove, minced

Seasoning & fat

• 2 tbsp olive oil or unsalted butter, divided (warm)
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley and/or chives, finely chopped

Topping

• 1/2 cup grated Gruyère or Parmesan (aged), room temperature
• 1 tbsp breadcrumbs (optional, for a crisp finish)

Precision notes: eggs and dairy at room temperature whisk more evenly; drain cottage cheese thoroughly if very wet; fresh herbs finely chopped for even distribution.

How to Make Cottage Cheese Egg Bake with Vegetables:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or a shallow gratin with 1 tablespoon of olive oil or butter.
2. Tip: For an even crust, warm the dish briefly in the oven before pouring the batter.
3. Heat remaining oil in a skillet over medium heat. Add shallot and sauté until translucent and fragrant, about 2 minutes. Add bell pepper and zucchini; cook until edges take on color and the vegetables soften, 4–5 minutes. Stir in garlic and spinach; cook just until wilted. Season lightly.
4. Mini-tip: Deglaze with a tablespoon of water if the pan browns quickly — that fond holds concentrated flavor.
5. In a bowl, whisk eggs until smooth. Add cottage cheese and milk; whisk to a silky, slightly lumpy custard — it should coat the back of a spoon. Stir in chopped herbs, salt, and pepper. Look for a pale, homogeneous mixture.
6. Pro tip: Pulse briefly in a blender for an ultra-smooth texture, but avoid over-blending which can thin the custard.
7. Fold the cooled vegetables into the egg-cottage cheese mixture. Pour into the prepared dish, smoothing the top. Scatter grated cheese and breadcrumbs evenly for a golden finish.
8. Sensory cue: the surface should shimmer slightly from the butter and show pockets of color from the vegetables.
9. Bake for 25–35 minutes, until the edges are set and golden and the center barely jiggles when you nudge the dish. A thin knife inserted near the center should come out mostly clean with a moist crumb.
10. Chef’s tip: If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.
11. Remove from oven and let rest 8–10 minutes — the interior will settle into a creamy, sliceable custard. Garnish with extra herbs and a drizzle of olive oil before serving.
12. Mini-tip: Resting enhances texture and makes slicing neater.

How to Serve Cottage Cheese Egg Bake with Vegetables:

Slice into generous squares or use an oval server for individual portions. Plate with a light arugula salad dressed in lemon vinaigrette to cut the richness. For a refined brunch, top each slice with microgreens, a scatter of flaky sea salt, and a quenelle of crème fraîche. Serve with warm, thinly sliced country bread or toasted brioche for contrast in texture.

How to Store Cottage Cheese Egg Bake with Vegetables:

Cool the bake completely on a wire rack, then cover airtight and refrigerate up to 3 days. To preserve texture, reheat gently in a 325°F (160°C) oven for 10–12 minutes until warmed through — this retains the crisp top. For single servings, microwave at medium power in 20–30 second bursts, then finish in a hot skillet for regained surface texture. Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

Tips to Make Cottage Cheese Egg Bake with Vegetables:

• Drain cottage cheese on a fine sieve for 10 minutes if it looks watery; drier curds produce a firmer custard.
• Use ripe vegetables and give them time to caramelize for sweeter, deeper flavor.
• Avoid overbaking; remove when the center still has a slight jiggle — it will finish setting while resting.
• For a silkier texture, pulse the cottage cheese briefly in a blender with the milk before mixing with eggs.

Variation (if any):

• Upgrade the topping with shaved aged Manchego or a light grating of truffle Pecorino for luxury.
• Add smoked salmon and dill for a more decadent profile, or fold in sundried tomatoes and basil for Mediterranean flair.
• For a sweeter, brunch-oriented finish, pair a small slice with an apple-cinnamon cottage cheese bake on the side as a composed dessert course.

FAQs

Can I use low-fat cottage cheese?

Yes. Low-fat cottage cheese works but yields a slightly less rich custard; reduce milk slightly to maintain a firm set.

How do I know when it’s done?

The edges should be golden and set; the center will have a gentle, custardy jiggle. A knife inserted near the center should come out mostly clean with a moist crumb.

Can I make this ahead for entertaining?

Absolutely. Bake, cool, then refrigerate. Rewarm in a low oven before serving. For entertaining, assemble the day before and bake just before guests arrive.

Conclusion

This Cottage Cheese Egg Bake with Vegetables offers a refined simplicity: creamy, herb-laced custard, caramelized vegetable pockets, and a lightly browned top that together feel deliberate and elegant. It scales easily from intimate breakfasts to small dinner parties, and its restrained ingredient list keeps the focus on texture and seasoning. For another perspective and a similar home-cook approach, see Cottage Cheese Egg Bake with Veggies | Toshi’s Table. Share your plating ideas or variations in the comments and on social media — how would you make this dish your own?

Cottage Cheese Egg Bake with Vegetables

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

An elegant egg bake featuring creamy cottage cheese and sautéed vegetables, creating a smooth custard with a golden top.

---

Ingredients

Scale 1x2x3x

• 6 large eggs, room temperature
• 1 1/2 cups small-curd cottage cheese, well drained
• 1/2 cup whole milk or light cream, room temperature
• 1 medium shallot, finely diced
• 1 cup baby spinach, coarsely chopped
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 garlic clove, minced
• 2 tbsp olive oil or unsalted butter, divided
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley and/or chives, finely chopped
• 1/2 cup grated Gruyère or Parmesan, room temperature
• 1 tbsp breadcrumbs (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with 1 tablespoon of olive oil or butter.
2. Heat remaining oil in a skillet over medium heat. Add shallot and sauté until translucent, about 2 minutes.
3. Add bell pepper and zucchini; cook until lightly browned and softened, about 4–5 minutes. Stir in garlic and spinach; cook until wilted.
4. In a bowl, whisk eggs until smooth. Add cottage cheese and milk; whisk to form a silky custard. Stir in herbs, salt, and pepper.
5. Fold the cooled vegetables into the egg-cottage cheese mixture and pour into the prepared dish.
6. Sprinkle grated cheese and breadcrumbs on top.
7. Bake for 25–35 minutes until edges are set and golden. The center should jiggle slightly.
8. Let rest for 8–10 minutes before serving. Garnish with herbs and olive oil.

Notes

Use room temperature eggs and dairy for a smoother mixture. Resting time improves slicing.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 250mg