If you’re craving a delightful breakfast or brunch that feels both comforting and vibrant, this Cottage Cheese Egg Bake with Spinach, Feta, and Sun-Dried Tomatoes Recipe is going to become your new favorite. It’s packed with creamy cottage cheese and tangy feta that create a luscious texture, while the fresh spinach and sun-dried tomatoes bring a welcome burst of color and flavor. Baking the eggs makes the dish perfectly fluffy and light, turning simple ingredients into a magical, wholesome experience that’s as beautiful as it is delicious.
Ingredients You’ll Need
You don’t need a long list to make an unforgettable meal—the ingredients for this egg bake are simple but play crucial roles in balancing taste, texture, and color beautifully. Each one contributes to this dish’s irresistible charm, from the creamy cheeses to the vibrant greens and sun-kissed tomatoes.
- 1 cup cottage cheese (full-fat or low-fat): Adds creaminess and moisture while keeping the dish protein-packed and light.
- 9 large eggs: The fluffy base that holds everything together and gives the bake its hearty structure.
- 1/3 cup feta cheese: Brings a salty tang and crumbly texture that contrasts perfectly with the smoother cheeses.
- 1 cup baby spinach: Offers freshness, subtle earthiness, and a pop of green that brightens every bite.
- 1/2 cup sundried tomatoes (dry, cut into strips): Imparts a rich, sweet-savory depth that makes this bake feel special and full-flavored.
- 1 teaspoon dried oregano: Adds a touch of herbal warmth that complements the cheese and veggies beautifully.
- 1/4 teaspoon garlic powder: Enhances the savory notes without overpowering the delicate balance.
- Salt and pepper to taste: Essential seasonings that elevate every ingredient.
- 1/3 cup grated cheddar cheese (or mozzarella): Melts into a golden, cheesy topping that’s irresistible and adds another layer of flavor.
How to Make Cottage Cheese Egg Bake with Spinach, Feta, and Sun-Dried Tomatoes Recipe
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 400°F (200°C) and greasing a 12-inch pie plate or skillet with olive oil. This ensures your egg bake slides out easily after baking and gets those wonderfully crispy edges we’ll all love.
Step 2: Chop the Spinach
Roughly chop your baby spinach leaves so they’re bite-sized but still vibrant. This allows them to distribute evenly throughout the dish, giving you a fresh hit of green in every forkful.
Step 3: Whisk Together the Cheeses and Eggs
In a large bowl, whisk gently but thoroughly the eggs, cottage cheese, feta, garlic powder, salt, pepper, oregano, and grated cheddar. This step is where the magic starts—creating a creamy, flavorful base that promises a tender bake once cooked.
Step 4: Fold in the Sun-Dried Tomatoes and Spinach
Carefully stir in the strips of sun-dried tomatoes and chopped spinach until everything is evenly mixed. This keeps the textures and flavors balanced, ensuring each slice tastes just right.
Step 5: Pour and Bake
Pour your mixture into the prepared pie plate, spreading it evenly. Place it in the oven and bake for 15 to 25 minutes, keeping an eye out for that perfect set center—no more jiggle means it’s ready.
Step 6: Let it Rest Before Slicing
After baking, give the egg bake about 10 minutes to cool slightly and settle. This rest time helps it firm up so you can slice clean, beautiful quarters and serve with pride.
How to Serve Cottage Cheese Egg Bake with Spinach, Feta, and Sun-Dried Tomatoes Recipe
Garnishes
Fresh herbs like chopped parsley or basil sprinkle on top add brightness and color, making your plate pop. A light drizzle of extra virgin olive oil or a dusting of chili flakes also works wonders to uplift the flavors.
Side Dishes
This egg bake pairs effortlessly with a crisp side salad or citrusy fruit salad for balance. You can also keep it cozy with a warm slice of crusty whole-grain bread or toasted English muffins to scoop up every flavorful morsel.
Creative Ways to Present
For a brunch gathering, serve the bake right in the pie plate accompanied by small bowls of fresh toppings like avocado slices, sour cream, or even a dollop of pesto. Alternatively, cut into squares and serve with toothpicks for a charming finger food option.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cottage Cheese Egg Bake with Spinach, Feta, and Sun-Dried Tomatoes Recipe covered in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have melded together.
Freezing
You can freeze this egg bake by wrapping it tightly in plastic wrap and aluminum foil or using an airtight container. Freeze for up to 2 months and thaw overnight in the fridge before reheating so you can enjoy it anytime.
Reheating
Reheat slices gently in the microwave for about 1 to 2 minutes or warm them in the oven at 350°F (175°C) until heated through. This keeps the texture fluffy without drying it out.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out any excess moisture so the egg bake doesn’t become watery. Fresh spinach offers the best texture and flavor.
Is there a dairy-free version of this recipe?
You could try using dairy-free cottage cheese and a vegan feta alternative, but keep in mind this will subtly change the flavor and texture. Experiment with your favorite plant-based cheeses to see what you like!
Can I add other vegetables?
Absolutely! Bell peppers, mushrooms, or zucchini can be great additions. Just sauté or partially cook them beforehand to avoid excess moisture in the bake.
What if I don’t have sundried tomatoes?
Roasted red peppers or sun-ripened cherry tomatoes can be good substitutes that offer a similar sweetness and tanginess without overpowering the other flavors.
How long does this egg bake keep well in the fridge?
Typically, it stays delicious for up to 3 days refrigerated. For best taste and texture, enjoy it within this timeframe and avoid storing it longer.
Final Thoughts
There’s nothing quite like the welcoming smell of a warm, cheesy egg bake coming from the oven, and this Cottage Cheese Egg Bake with Spinach, Feta, and Sun-Dried Tomatoes Recipe fits that feeling perfectly. It brings together simple ingredients in a way that’s both satisfying and fresh, making it an ideal dish for any time of day. I encourage you to give it a try—you might just discover a new favorite that brightens your mornings and impresses your guests with ease.
Print
Cottage Cheese Egg Bake with Spinach, Feta, and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cottage Cheese Egg Bake is a protein-packed, savory dish perfect for a nutritious breakfast or brunch. Combining creamy cottage cheese, fresh spinach, tangy feta, and sundried tomatoes, baked to perfection with a golden cheddar crust, it’s a flavorful and wholesome meal that serves four.
Ingredients
Egg Mixture
- 9 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1/3 cup feta cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/3 cup grated cheddar cheese (or mozzarella)
Vegetables
- 1 cup baby spinach, roughly chopped
- 1/2 cup sundried tomatoes (dry, cut into strips)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C) and spray a 12-inch pie plate or skillet with olive oil to prevent sticking.
- Prepare Vegetables: Roughly chop the baby spinach and set it aside for easy mixing later.
- Mix Egg Base: In a large bowl, whisk together the eggs, cottage cheese, feta cheese, garlic powder, dried oregano, salt, pepper, and grated cheddar cheese until all ingredients are well combined and smooth.
- Add Vegetables: Stir in the chopped spinach and sundried tomatoes until they are evenly distributed throughout the egg mixture.
- Transfer to Baking Dish: Pour the prepared egg and vegetable mixture into the sprayed pie plate, spreading it evenly.
- Bake the Egg Bake: Bake for 15 to 25 minutes, or until the center is set and no longer jiggly, indicating that the eggs are fully cooked.
- Cool and Serve: Remove from the oven and allow the dish to cool for about 10 minutes before slicing into quarters to serve.
Notes
- Use either full-fat or low-fat cottage cheese based on your preference.
- Substitute cheddar cheese with mozzarella for a milder flavor.
- Ensure the sundried tomatoes are dry, not packed in oil, for the best texture.
- This dish can be refrigerated and reheated for up to 3 days.
- Add fresh herbs such as basil or parsley for an extra burst of freshness.
