Optional add-ins: cooked bacon bits, diced cooked chicken, or crumbled feta for a different vibe.
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or 9×11-inch baking dish and set aside.
Heat the olive oil in a skillet over medium heat. Add the onion and peppers, cooking until softened and lightly caramelized, about 4–6 minutes. Stir in the garlic and cook for another minute. Add the greens and cook until wilted, 1–2 minutes more. Remove from heat.
In a large bowl, whisk the eggs with the cottage cheese and milk until smooth. Stir in the oregano, salt, pepper, and red pepper flakes if using.
Fold in 3/4 cup of the shredded cheese and the sautéed vegetables. If you’re using extra proteins, fold them in now.
Pour the mixture into the prepared baking dish. Smooth the surface, then sprinkle the remaining 1/4 cup cheese on top for a golden, cheesy crust.
Bake for 25–35 minutes, until the edges are set, the center jiggles slightly, and the top is lightly golden. A knife inserted in the center should come out clean or with a just-a-tiny-bit of moisture.
Remove from oven and let rest for 5 minutes before slicing into squares. Serve warm and enjoy the comforting, eggy bliss.
Notes
A light, fluffy cottage cheese egg bake loaded with colorful vegetables, perfect for quick, protein-packed breakfasts, meal prep, or weeknight dinners.
