Cottage Cheese Egg Bake with Spinach
A vegetable-filled egg casserole with cottage cheese, a small amount of Gouda or Gruyere inside, and cheddar on top.
Ingredients
Main Ingredients
- 12 large eggs
- 16 ounces full-fat cottage cheese
- 1 large red bell pepper – diced
- 1/2 cup diced yellow onion
- 4 cups chopped spinach fresh; washed, dried, and chopped
- 1/4 cup shredded gruyere or gouda cheese
- 1/2 cup shredded cheddar cheese
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the pan
- as needed cooking spray for the 9-by-13-inch baking dish
Instructions
- Preheat to 375°F. Spray a 9-by-13-inch dish lightly and distribute the chopped fresh vegetables across the bottom.
- Whisk all eggs well. Stir in cottage cheese, seasonings, and the 1/4 cup Gruyere or Gouda.
- Pour over the vegetables, spreading gently to the edges, and top evenly with the full 1/2 cup cheddar.
- Bake on the center rack for about 50–55 minutes, extending if needed until the center is set and at least 160°F.
- Rest 15 minutes, cut into 8 slices, and serve. Move leftovers into shallow containers and refrigerate within 2 hours; reheat portions to 165°F.
Notes
Use fresh spinach with surface moisture removed and the stated 9-by-13-inch dish. The cheeses have separate placements. Total time includes the 15-minute rest. Center doneness determines completion; refrigerate leftovers promptly rather than leaving the pan to cool for hours.