This cottage cheese veggie bake is a simple, comforting dish that’s creamy, savory, and full of color. It bakes up with a golden top and a soft, slightly custardy interior thanks to the cottage cheese and eggs. The vegetables add freshness and a bright flavor, while the breadcrumbs give a light, pleasant crunch. It works well for breakfast, a light dinner, or a potluck side.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Values are approximate per serving (assuming 6 servings).
- Calories per serving: 250 kcal
- Protein: 18 g
- Carbohydrates: 19 g
- Fat: 10 g
- Fiber: 1.5 g
- Sugar: 3.5 g
- Sodium: 500 mg
Why Make This Cottage Cheese Veggie Bake
This bake is fast, forgiving, and satisfying. It uses inexpensive ingredients and comes together in one dish. The cottage cheese keeps the bake moist and adds a mild tang. The vegetables give color and freshness. The finished dish smells warm and savory, with a golden top and a soft interior that melts in your mouth. It’s great for busy weeknights, brunch, or meal prep.
How to Make Cottage Cheese Veggie Bake
Start by prepping your vegetables and preheating the oven. Then combine cottage cheese, eggs, cheese, and seasonings. Fold in the vegetables and breadcrumbs, pour into a greased dish, and bake until set and golden. Let it rest briefly so it firms up for clean slices.
Ingredients:
- 2 cups cottage cheese
- 1 cup chopped spinach
- 1 cup chopped bell peppers
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions:
Step 1: Preparation
Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar with a little oil or butter. Chop the spinach, bell peppers, and tomatoes so they are ready to mix.
Step 2: Mixing
In a large mixing bowl, combine 2 cups cottage cheese, 1 cup chopped spinach, 1 cup chopped bell peppers, 1 cup diced tomatoes, 1 cup shredded cheese, 2 eggs, 1 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Stir well until the mixture is evenly combined.
Step 3: Cooking
Pour the combined mixture into the greased baking dish and spread it level. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out mostly clean.
Step 4: Finishing
Remove the dish from the oven and let it cool for 5–10 minutes before slicing. This rest time helps the bake set so slices hold together. Serve warm.
How to Serve Cottage Cheese Veggie Bake
- Slice and serve with a crisp green salad for a light dinner.
- Spoon onto toasted bread or English muffins for a hearty breakfast.
- Offer hot sauce, salsa, or a dollop of sour cream for added flavor.
- Cut into squares for brunch or potluck serving; it holds well on a buffet.
How to Store Cottage Cheese Veggie Bake
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warm.
- Freezer: Wrap tightly or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in the oven for best texture.
- Tip: For reheating from frozen, cover with foil and warm at 350°F for 20–30 minutes, then remove foil and brown top for 5 minutes if desired.
Expert Tips for Perfect Cottage Cheese Veggie Bake
- Drain excess liquid: If your tomatoes are very juicy, drain them or pat dry so the bake doesn’t get soggy.
- Press spinach dry: Squeeze excess water from thawed or wet spinach to avoid extra moisture.
- Use fresh breadcrumbs or panko: Panko gives a lighter crunch; regular breadcrumbs make a denser top.
- Taste before baking: Cottage cheese and cheeses vary in salt level. Taste the mix and adjust salt and pepper before baking.
- Let it rest: A short cooling time makes slicing neater and prevents crumbling.
- Add herbs: Fresh parsley, chives, or basil stirred in after baking adds brightness.
Delicious Variations
- Meatier: Add cooked crumbled sausage or diced ham for extra protein and flavor.
- Mediterranean: Swap shredded cheese for feta, add chopped olives and sun-dried tomatoes.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Lower-carb: Replace breadcrumbs with ½ cup almond flour and 1–2 tablespoons grated Parmesan for binding.
- Spicy: Add chopped jalapeño or ½ teaspoon red pepper flakes to the mix.
- Extra veggies: Stir in cooked zucchini, mushrooms, or broccoli florets for more variety.
Frequently Asked Questions
Q: Can I use low-fat or non-fat cottage cheese?
A: Yes. Low-fat cottage cheese works fine. The bake will be less rich but still creamy. If using non-fat, you may want to add a tablespoon of olive oil or a bit more shredded cheese for mouthfeel.
Q: Can I make this ahead of time?
A: Yes. Mix everything and store the uncooked mixture in the fridge for up to 24 hours. When ready, pour into the dish and bake as directed. Or bake fully, refrigerate, and reheat when needed.
Q: How do I prevent the bake from being watery?
A: Remove excess moisture from tomatoes and spinach before adding. Use room-temperature ingredients so excess condensation doesn’t form. Don’t overdo added liquid ingredients.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then slice or keep whole and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Q: Can I add other proteins like chicken or tofu?
A: Yes. Add cooked, diced chicken or firm tofu pieces. If the protein is moist, pat it dry first. Mix-ins should be cooked so they don’t release extra liquid.
Q: How do I know when it’s done?
A: The top should be lightly golden and the center set. A toothpick or knife inserted in the middle should come out mostly clean. The bake will firm up slightly as it cools.
Conclusion
This Cottage Cheese Veggie Bake is an easy, flexible dish with a creamy texture, bright vegetable flavors, and a golden crust. It works for breakfasts, lunches, dinners, and gatherings. If you want another version with eggs and similar flavors for inspiration, see Cottage Cheese Egg Bake with Veggies | Toshi’s Table. Give the bake a try—small swaps like different cheeses or added herbs make it your own. Enjoy the warm, savory aroma and the soft, tender slices fresh from the oven.
Print
Cottage Cheese Veggie Bake
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple, comforting dish that’s creamy, savory, and full of color, perfect for breakfast, a light dinner, or a potluck side.
Ingredients
- 2 cups cottage cheese
- 1 cup chopped spinach
- 1 cup chopped bell peppers
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with oil or butter. Chop the spinach, bell peppers, and tomatoes.
- In a large mixing bowl, combine cottage cheese, chopped spinach, chopped bell peppers, diced tomatoes, shredded cheese, eggs, breadcrumbs, garlic powder, onion powder, and salt and pepper. Stir until well combined.
- Pour the mixture into the greased baking dish and level it. Bake for 30–35 minutes until the top is golden brown and the center is set.
- Remove from the oven and let cool for 5–10 minutes before slicing. Serve warm.
Notes
Store in an airtight container for up to 4 days or freeze for up to 2 months. Add fresh herbs or vary vegetables and proteins to customize.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3.5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 120mg
