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Freshly baked cottage cheese and vegetable casserole showing creamy distinct curds and roasted broccoli florets. (Cottage Cheese Veggie Bake)
FL Recipes

The Ultimate Fluffy Cottage Cheese Veggie Bake

This high-protein Cottage Cheese Veggie Bake features a fluffy egg foundation, distinct creamy curds, roasted broccoli, and blistered cherry tomatoes, all baked to a crispy golden-brown perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 large eggs approx. 400g
  • 1.5 cups full-fat cottage cheese (4% milkfat) 340g
  • 0.5 tsp baking powder 2g
  • 1.5 cups fresh broccoli florets 135g, chopped small
  • 1 cup cherry tomatoes 150g, halved
  • 2 cups fresh baby spinach 60g
  • 1 tbsp extra virgin olive oil 15ml
  • 0.5 tsp kosher salt 3g
  • 1 pinch cracked black pepper to taste
  • 1 pinch red pepper flakes to taste
  • 2 tbsp fresh parsley 8g, finely chopped

Equipment

  • 1 9x9-inch (23x23cm) white ceramic baking dish Essential for even heat distribution and crispy edges.
  • 1 Rimmed Baking Sheet For pre-roasting the vegetables.

Method
 

Prep & Roasting Veggies
  1. Preheat your oven to 400°F (200°C). Toss the broccoli florets and cherry tomato halves with the olive oil and a pinch of salt. Spread them evenly on a rimmed baking sheet.
  2. Roast for 10 to 12 minutes until the broccoli develops slightly charred edges and the tomato skins begin to blister. Remove from the oven and lower the temperature to 375°F (190°C).
Whisking the Base
  1. In a large mixing bowl, vigorously whisk the eggs and baking powder until the mixture is frothy and light yellow.
  2. Gently fold in the full-fat cottage cheese to keep the curds intact. Fold in the fresh baby spinach leaves.
Assembly & Baking
  1. Lightly grease a 9x9-inch (23x23cm) white ceramic baking dish. Pour the egg and cottage cheese mixture into the dish. Scatter the roasted broccoli and blistered tomatoes across the top.
  2. Bake at 375°F (190°C) for 35 to 40 minutes, until the edges turn a deep golden-brown and the surface reveals lightly charred cheese bubbles.
  3. Remove from the oven. Garnish immediately with cracked black pepper, a pinch of red pepper flakes, and finely chopped fresh parsley before slicing.

Nutrition

Calories: 210kcalProtein: 16gFat: 14gFiber: 1g

Notes

Pre-roasting the vegetables is critical to prevent a watery bake.
Do not blend the cottage cheese; folding it keeps the signature creamy curds intact.
Keyword Cottage Cheese Veggie Bake,egg casserole,high protein breakfast

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