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This high-protein cottage cheese veggie bake has become my go-to solution for quick, nutritious meals that satisfy the whole family without hours in the kitchen. The creamy, protein-packed base combined with colorful vegetables creates a versatile dish that works for any meal of the day.
I first created this recipe during a particularly busy week when I needed something my kids would actually eat that wasn't pizza again. Now it appears on our table at least twice a month, sometimes for breakfast with toast, other times as a hearty dinner alongside a simple salad.
Ingredients
- Cottage cheese provides the protein rich creamy base and creates the perfect custardy texture
- Eggs work as the binding agent while adding additional protein and helping the bake set properly
- Frozen mixed vegetables offer convenience and nutrition without any chopping
- Shredded cheddar cheese adds flavor and that irresistible golden top everyone fights over
- Garlic powder and onion powder deliver depth of flavor without the work of chopping fresh aromatics
- Olive oil prevents sticking and helps create a slightly crispy edge that contrasts the creamy interior
Step-by-Step Instructions
- Prepare Your Baking Dish
- Heat your oven to 375°F and take time to thoroughly grease your baking dish with olive oil, getting into all corners to prevent any sticking issues later.
- Create The Base Mixture
- Whisk cottage cheese and eggs vigorously until well combined. The mixture should be relatively smooth though some texture from the cottage cheese will remain, which adds character to the final dish.
- Add Flavor Components
- Gently fold in your still frozen vegetables, shredded cheese, and all seasonings. The frozen vegetables help keep the mixture cool which prevents the eggs from starting to cook prematurely.
- Bake To Perfection
- Pour everything into your prepared dish, ensuring even distribution of vegetables throughout. Bake for exactly 30 minutes before checking. The top should be golden brown and the center should be just set with a slight jiggle.
- Rest Before Serving
- Allow the bake to rest for 5 minutes after removing from the oven. This crucial step lets the proteins set fully and makes for cleaner, more presentable slices.
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What I love most about this recipe is how the cottage cheese transforms during baking. Many people who claim to dislike cottage cheese have devoured this dish without ever realizing it contains their supposed culinary nemesis. The texture becomes almost soufflé like while retaining its protein punch.
Vegetable Variations
While the recipe calls for frozen mixed vegetables, this dish welcomes almost any vegetable you need to use up. Fresh spinach, diced bell peppers, or broccoli florets work beautifully when added raw. Root vegetables like sweet potatoes or butternut squash should be partially cooked first to ensure they become tender during baking. My family particularly loves when I add a handful of fresh cherry tomatoes that burst during baking, creating pockets of bright acidity.
Making It Ahead
This veggie bake excels as a make ahead dish. You can prepare the entire mixture up to 24 hours in advance and store it covered in the refrigerator until ready to bake. If baking directly from the refrigerator, add 5 minutes to the cooking time. Alternatively, bake the dish completely, cool, slice into portions, and freeze individually wrapped pieces for up to 3 months. Reheat from frozen in a microwave for 2 minutes or in a 350°F oven for about 15 minutes.
Serving Suggestions
For breakfast, pair with whole grain toast and fresh fruit for a complete morning meal. At lunch, a simple green salad with vinaigrette creates the perfect balance to the rich bake. For dinner, consider serving alongside roasted potatoes or a crusty bread to soak up any delicious edges. My children particularly enjoy it when I set up a toppings bar with salsa, diced avocado, and a dollop of Greek yogurt, letting them customize their own squares.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work wonderfully! Just make sure to cook them slightly before adding to the mixture as they won't have as much time to soften in the oven as frozen vegetables would. A quick 2-3 minute blanch or sauté should be sufficient.
- → How long does this keep in the refrigerator?
When properly stored in an airtight container, this cottage cheese veggie bake will keep for 3-4 days in the refrigerator. It's excellent for meal prepping at the beginning of the week.
- → Can I freeze individual portions?
Yes! This dish freezes quite well. Cut into individual portions, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this bake?
This protein-rich dish pairs wonderfully with a simple green salad, roasted potatoes, or a slice of crusty whole grain bread. For a lighter meal, it's substantial enough to enjoy on its own.
- → Can I add meat to this dish?
Absolutely! Cooked and crumbled bacon, diced ham, or shredded rotisserie chicken would make excellent additions. Add about 1 cup of your preferred cooked meat to the mixture before baking.
- → Is there a substitute for cottage cheese?
While cottage cheese provides the signature texture and protein content, you could substitute with ricotta cheese for a similar result. Greek yogurt can also work, though it will create a slightly tangier flavor profile.