Description

A high‑protein, veggie‑packed egg bake that delivers creamy pockets of cottage cheese, savory onion, zucchini, and spinach, finished with melty Parmesan—perfect for make‑ahead breakfasts that fuel your day.

Ingredients

Scale

12 large eggs
1 cup cottage cheese
½ cup yellow onion, diced (~½ an onion)
1 cup spinach, chopped
6 cherry tomatoes, diced (~½ cup)
½ zucchini, diced or shredded (~½ cup)
1 cup shredded Parmesan cheese, divided
1 teaspoon garlic powder
½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 °F (175 °C). Grease a 9×9‑inch (or similar) baking dish.
In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined.
Stir in the onion, spinach, diced zucchini, and cherry tomatoes until evenly distributed.
Fold in half of the Parmesan (reserve the other half for topping).
Pour the mixture into the prepared baking dish and sprinkle the remaining Parmesan on top.
Bake for 35–45 minutes, until the center is set and the top is lightly golden. Adjust timing depending on your oven.

Let the bake rest for 5–10 minutes before slicing to ensure cleaner cuts.

Notes

Full‑fat cottage cheese gives the creamiest texture.

Feel free to substitute or add vegetables like bell peppers, mushrooms, or use different cheeses.

Perfect for meal prep—store in an airtight container in the fridge for up to 4 days.

Leftovers reheat well in the microwave (about 30 seconds) or oven (at 350 °F for 10 minutes).

Prep Time: ~10–15 minutes (combining and chopping ingredients)
Cook Time: ~35–45 minutes
Category: Breakfast / Brunch
Method: Baking (oven-baked casserole)
Cuisine: American