Name: High-Protein Veggie Bake with Cottage Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 large eggs; 1 1/2 cups cottage cheese; 2 cups mixed fresh vegetables (bell peppers, zucchini, mushrooms, broccoli, or spinach); 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh herbs (parsley, dill, thyme, or basil), chopped; Optional toppings: 1/2 cup shredded cheese, halved cherry tomatoes, sliced avocado

This High-Protein Veggie Bake with Cottage Cheese is a hearty, satisfying, and nutrient-packed dish. It combines fresh vegetables, eggs, and creamy cottage cheese to create a protein-rich breakfast, brunch, or light dinner. I love how versatile it is, easy to prep, and keeps me full for hours without feeling heavy.

Why You’ll Love This Recipe

I love this veggie bake because it’s packed with protein from cottage cheese and eggs, while the vegetables provide color, flavor, and fiber. It’s low in carbs, easy to make ahead, and perfect for meal prep. The bake is light yet filling, and I can switch up the veggies or seasonings depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Cottage cheese
Fresh vegetables (such as bell peppers, zucchini, spinach, broccoli, or mushrooms)
Garlic, minced
Onion, diced
Olive oil
Salt and black pepper
Herbs (like parsley, dill, thyme, or basil)
Optional toppings: shredded cheese, cherry tomatoes, or avocado

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I sauté the onion, garlic, and firmer vegetables like bell peppers or zucchini in a little olive oil until softened. I add delicate greens like spinach at the end just to wilt them.
In a large bowl, I whisk the eggs, cottage cheese, salt, pepper, and chopped herbs until smooth.
I fold in the sautéed vegetables and pour the mixture into the prepared baking dish.
I sprinkle optional toppings like shredded cheese or cherry tomatoes on top.
I bake for 25–30 minutes, or until the edges are golden and the center is set.
I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prep and 25–30 minutes to bake, so it’s ready in about 40–45 minutes.

Variations

Sometimes I swap the vegetables based on what’s in season or leftover in my fridge. I’ve added cooked quinoa or chickpeas for an even higher protein boost. For a spicier version, I stir in red pepper flakes or diced jalapeños. I’ve also made mini versions in muffin tins for individual servings that are perfect for grab-and-go breakfasts.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat slices in the microwave or oven until warmed through. It can also be portioned and frozen before baking; I thaw overnight and bake as directed.

FAQs

Can I use frozen vegetables?

Yes, I just thaw and drain them first so the bake isn’t too watery. Some vegetables like spinach or broccoli work particularly well.

Can I make this vegan?

I can, by substituting eggs and cottage cheese with a plant-based egg alternative and vegan cream cheese or tofu. The texture is slightly different but still satisfying.

How do I make it extra fluffy?

I separate the egg whites, whip them, and fold them in for a lighter, airy bake.

Is this bake low-carb?

Yes, it’s naturally low in carbs and high in protein, making it great for a filling breakfast or light meal.

Can I prepare it ahead of time?

Definitely. I prep the vegetables and egg mixture in advance, then assemble and bake when I’m ready to eat. It’s perfect for meal prep.

Conclusion

High-Protein Veggie Bake with Cottage Cheese is a versatile, nutritious, and delicious way to enjoy a protein-packed meal any time of day. I love that it’s filling, easy to make, and adaptable to whatever vegetables or flavors I have on hand. Every time I make it, it feels wholesome, comforting, and satisfying.