If you’re looking for a breakfast or brunch that feels both rustic and elegant, this Tuscan Cottage Cheese Egg Bake is about to steal your heart. Imagine fluffy baked eggs nestled with creamy cottage cheese, spinach, roasted peppers, and savory herbs—all finished with a golden, cheesy crust. Every bite bursts with sunny Mediterranean flavors and a protein-packed kick, making your morning instantly brighter. This recipe is perfect for meal prep, impressing guests, or simply treating yourself to a cozy meal that’s as nourishing as it is delicious.
Ingredients You’ll Need
The best part about this Tuscan Cottage Cheese Egg Bake is how effortlessly the ingredients come together. Each element is thoughtfully chosen—some for richness, others for freshness or color—and they all play a unique part in crafting a dish that’s more than the sum of its parts.
- Cottage Cheese: Creamy and protein-rich, it gives the egg bake a dreamy, pillowy texture and added nutrition.
- Eggs: The star binding ingredient, creating that light yet hearty custard base.
- Fresh Spinach: Adds vibrant color and gentle earthiness; wilted spinach works beautifully for easy layering.
- Roasted Red Peppers: For satisfying sweetness and bursts of color; jarred or homemade are both lovely.
- Parmesan Cheese: A savory, nutty top layer that crisps as it bakes.
- Italian Seasoning: Infuses the dish with classic Tuscan notes of basil, oregano, and thyme.
- Garlic Powder: Gives just the right aroma and depth without the fuss of mincing fresh garlic.
- Olive Oil: Adds healthy fat and a subtle fruitiness you’ll taste all the way through.
- Salt and Pepper: Essential for building balanced flavor in every bite.
How to Make Tuscan Cottage Cheese Egg Bake
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C) so it’s piping hot when the casserole goes in. Grease your baking dish generously with olive oil—this not only prevents sticking but also adds a gorgeous golden edge to each slice of Tuscan Cottage Cheese Egg Bake.
Step 2: Whisk Together the Base
In a large mixing bowl, whisk the eggs until lightly frothy. Add cottage cheese, salt, pepper, Italian seasoning, and garlic powder. This is when the creamy ingredients meld with the spices, promising you spoonfuls of flavor.
Step 3: Fold in the Veggies
Fold in the chopped spinach and strips of roasted red pepper. This is your chance to make sure every bite of your Tuscan Cottage Cheese Egg Bake is packed with color and nutrients. Gently stir to distribute the veggies evenly throughout the mixture.
Step 4: Pour and Top with Cheese
Pour the mixture into your prepared baking dish. Scatter the Parmesan cheese evenly across the surface, so you’re rewarded with that irresistible golden crust when it’s done.
Step 5: Bake to Perfection
Slide your dish into the oven and bake for 30–35 minutes, or until the center is just set and the top is slightly puffed and golden. Let your Tuscan Cottage Cheese Egg Bake cool for a few minutes before slicing—this is when the flavors all come together, and the texture sets beautifully.
How to Serve Tuscan Cottage Cheese Egg Bake
Garnishes
Sprinkle chopped fresh basil or parsley over your bake right before serving. A dash of extra Parmesan or a drizzle of good-quality olive oil will make your Tuscan Cottage Cheese Egg Bake look and taste all the more inviting. For a touch of heat, add a pinch of chili flakes.
Side Dishes
Serve with slices of crusty sourdough, a tangle of lemony arugula salad, or roasted breakfast potatoes. These simple sides balance the rich, savory character of the Tuscan Cottage Cheese Egg Bake, rounding out your breakfast or brunch spread.
Creative Ways to Present
Try baking individual portions in ramekins for a charming personal touch at brunch. Or spoon your Tuscan Cottage Cheese Egg Bake onto toasted ciabatta for an open-faced sandwich. These creative tweaks make the dish feel brand new each time you serve it.
Make Ahead and Storage
Storing Leftovers
Leftovers will keep well covered in the fridge for up to 4 days. Make sure your Tuscan Cottage Cheese Egg Bake is sealed airtight to maintain its moist, tender crumb and bold flavors.
Freezing
This bake is freezer-friendly! Slice cooled portions and wrap them individually. Freeze for up to 2 months. Thaw overnight in the fridge or pop a slice straight into the oven for a quick warm-up.
Reheating
Reheat slices in the oven at 350°F (175°C) for best texture, or microwave in 30-second bursts. The bake stays fluffy and rich, delivering that fresh-from-the-oven taste every time.
FAQs
Can I use low-fat cottage cheese?
Absolutely! While full-fat cottage cheese gives the richest texture and flavor, low-fat varieties work quite well in this Tuscan Cottage Cheese Egg Bake. The result will still be moist and delicious.
What vegetables can I substitute?
You’re not limited to spinach and peppers—try kale, sun-dried tomatoes, or sautéed mushrooms for a twist. The base recipe of the Tuscan Cottage Cheese Egg Bake is endlessly adaptable based on what’s in your fridge.
Is this bake gluten free?
Yes! The Tuscan Cottage Cheese Egg Bake contains no gluten-based ingredients, so it’s a safe and satisfying choice for gluten-free diets. Always double-check your cheese and spices to make sure there are no additives.
How can I make it ahead for brunch?
You can assemble the egg mixture the night before, pour it into your dish, cover, and refrigerate overnight. In the morning, just top with Parmesan and bake—the ultimate make-ahead Tuscan Cottage Cheese Egg Bake.
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients and use a larger baking dish. Watch for doneness—a bigger batch may need a few extra minutes in the oven for the center to set.
Final Thoughts
If you’re searching for a hearty, crowd-pleasing brunch that’s as easy as it is impressive, I can’t recommend this Tuscan Cottage Cheese Egg Bake enough. Give it a try—you’re just one bake away from making your new favorite breakfast ritual!
Print
Tuscan Cottage Cheese Egg Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tuscan Cottage Cheese Egg Bake is a hearty and flavorful dish that’s perfect for breakfast or brunch. Packed with protein from cottage cheese and eggs, and loaded with fresh veggies and herbs, it’s a satisfying meal that’s easy to make.
Ingredients
Cottage Cheese Mixture:
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
Veggie Layer:
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 2 cups baby spinach
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Additional:
- 1/4 cup grated Parmesan cheese for topping
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare Cottage Cheese Mixture: In a bowl, mix together cottage cheese, mozzarella, Parmesan, garlic, and basil. Set aside.
- Saute Veggies: In a skillet, heat olive oil over medium heat. Add bell peppers, onion, and spinach. Cook until veggies are softened, about 5 minutes.
- Assemble the Bake: Spread the cottage cheese mixture in the baking dish. Top with sautéed veggies.
- Whisk Egg Mixture: In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour over the cottage cheese and veggies.
- Bake: Sprinkle the top with Parmesan cheese. Bake for 25-30 minutes until the eggs are set.
- Serve: Garnish with fresh basil leaves before serving.
Notes
- This dish can be customized with your favorite veggies and herbs.
- Leftovers can be refrigerated and reheated for a quick meal.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 230mg
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