High-Protein Veggie Bake with Cottage Cheese Recipe

High-Protein Veggie Bake with Cottage Cheese combines blended cottage cheese, eggs, and colorful vegetables into creamy custardy casserole perfect for meal prep breakfasts. Ready in 45 minutes, it serves 6 with 25g protein per slice and golden cheesy top.

Why This Recipe Works

Blended cottage cheese creates smooth protein base without chunks. Eggs provide structure and lift. Mixed vegetables release moisture during baking for perfect consistency. Cheddar melts into crispy top crust. Garlic powder unifies flavors simply. Single bowl cleanup maximizes weeknight appeal.

Ingredients & Prep

Bake:

• 1½ cups cottage cheese (full-fat)
• 8 large eggs
• 2 cups mixed vegetables (zucchini, broccoli, peppers, spinach)
• 1½ cups shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp pepper

Topping:

• ½ cup cheddar cheese

Step-by-Step Instructions

1. Preheat 375°F. Grease 9×9 baking dish.
2. Blend cottage cheese smooth 30 seconds.
3. Whisk eggs + blended cottage cheese + seasonings.
4. Chop vegetables ½-inch pieces; fold into egg mixture.
5. Stir 1 cup cheddar; pour into dish. Top remaining cheese.
6. Bake 35-40 minutes golden + set center. Cool 10 minutes.

Flavor Variations

Storage Tips

Fridge airtight 5 days; freezes 2 months.

FAQs

Watery veggies?
Sauté watery vegetables first.

Eggs not set?
Bake longer; tent foil prevent browning.

Grainy cheese?
Room temperature cottage cheese.

Conclusion

High-Protein Veggie Bake meal-prep-hugs nutrition cheesy perfection.

High-Protein Veggie Bake with Cottage Cheese Recipe

Print Recipe

High-Protein Veggie Bake with Cottage Cheese combines blended cottage cheese, eggs, and colorful mixed vegetables baked to golden cheesy perfection. Perfect meal prep breakfast casserole packed with 30g+ protein per serving for sustained energy all morning.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups cottage cheese (4% fat, blended smooth)
• 12 large eggs
• 2 cups broccoli florets, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• ½ cup red onion, diced
• 1 cup spinach, chopped
• 1½ cups shredded cheddar cheese, divided
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp onion powder
• 1½ tsp salt
• ½ tsp black pepper
• 1 tsp dried Italian seasoning

Instructions

• 1. Preheat oven to 375°F. Grease 9×13 baking dish. Blend cottage cheese until smooth (food processor or immersion blender).
• 2. Heat olive oil in skillet over medium. Sauté onion, bell pepper, zucchini 6-8 minutes until softened. Add broccoli and spinach; cook 2 minutes until wilted. Season with half the salt/pepper.
• 3. Whisk eggs, blended cottage cheese, garlic powder, onion powder, Italian seasoning, remaining salt/pepper. Stir in cooked veggies and 1 cup cheddar cheese.
• 4. Pour into prepared dish. Top with remaining ½ cup cheddar. Bake 35-40 minutes until puffed, golden, and center jiggles slightly. Cool 10 minutes before slicing.

Notes

• Blend cottage cheese smooth for custardy texture; chunky works too.
• Sauté veggies first to remove excess moisture preventing watery bake.
• Substitute any veggies: mushrooms, cauliflower rice, cherry tomatoes.
• Make-ahead: Assemble night before, bake fresh morning of.
• Freezes perfectly; portion and wrap individually for grab-and-go breakfasts.

Nutrition

• Serving Size: 1/8th recipe
• Calories: 320
• Sugar: 4g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 320mg

Keywords: high protein cottage cheese veggie bake, meal prep egg casserole, protein breakfast bake