Some dinners require chopping, stirring, timing, and several pans.

Others begin with eggs.

I have a great deal of respect for the second category.

This spinach and mushroom egg bake combines eggs, vegetables, cottage cheese, and a little cheddar in one simple casserole that works just as well for breakfast as it does for a quick weeknight dinner.

You can make it ahead, reheat individual portions, and change the vegetables depending on what happens to be waiting in your refrigerator.

Breakfast for dinner has rarely required much persuasion in my house.

Why You’ll Love This Recipe

• High in protein
• Vegetarian
• Packed with vegetables
• Great for breakfast or dinner
• Make-ahead friendly
• Excellent for meal prep
• Easy to customize
• Naturally portionable
• Useful for busy mornings

Ingredients

• 10 large eggs
• 1 cup cottage cheese
• ½ cup milk
• 1 cup shredded sharp cheddar cheese, divided
• 8 oz mushrooms, sliced
• 4 cups fresh baby spinach
• 1 small red bell pepper, diced
• ½ small yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh chives or parsley

Instructions

1. Preheat the oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish.

2. Cook the mushrooms

Heat the olive oil in a large skillet over medium-high heat.

Add the mushrooms.

Let them cook for a couple of minutes before stirring, then continue cooking until they’ve released most of their moisture and begun to brown.

Transfer them to a plate if necessary.

3. Cook the remaining vegetables

Add the onion and red pepper to the skillet.

Cook for approximately 3–4 minutes.

Add the garlic and spinach.

Cook just until the spinach wilts.

Remove from the heat.

Sarah’s Tip

Cook watery vegetables before adding them to an egg bake.

Mushrooms and spinach contain considerably more water than their innocent appearance suggests.

Putting them directly into the egg mixture can leave liquid collecting around the finished casserole.

Cook that moisture out first.

Your eggs have enough responsibilities already.

4. Make the egg mixture

Crack the eggs into a large bowl.

Add the cottage cheese, milk, thyme, salt, and black pepper.

Whisk until combined.

Small pieces of cottage cheese are completely fine.

5. Assemble

Spread the cooked mushrooms, spinach, peppers, and onion evenly across the baking dish.

Sprinkle approximately half the cheddar over the vegetables.

Pour the egg mixture over everything.

Finish with the remaining cheddar.

6. Bake

Bake uncovered for approximately 25–30 minutes, until the center is set.

A knife inserted near the middle should come out mostly clean.

Avoid baking it until the eggs become completely dry.

They’ll continue cooking slightly from residual heat after leaving the oven.

7. Rest

Let the egg bake rest for 5–10 minutes before slicing.

Finish with fresh chives or parsley.

Then cut it into squares and serve.

Why Add Cottage Cheese?

Cottage cheese adds protein and helps give the eggs a soft texture without requiring a large amount of heavy cream.

And if someone in your family claims they don’t like cottage cheese, there’s a reasonable chance they’ll never know it’s there.

I’m not suggesting deception.

I’m simply observing the structural properties of baked eggs.

Can I Make This the Night Before?

Yes.

You have two options.

Prepare and cook the vegetables ahead, then refrigerate them separately and assemble everything in the morning.

Or assemble the entire casserole, cover it, and refrigerate overnight before baking.

If baking directly from the refrigerator, it may need a few additional minutes in the oven.

Can I Use Frozen Spinach?

Yes, but thaw it completely and squeeze out as much water as possible before adding it.

This is particularly important here.

Frozen spinach can hold an impressive amount of liquid.

What Other Vegetables Can I Add?

Try:

• Broccoli
• Zucchini
• Asparagus
• Tomatoes
• Kale
• Green onions

Just remember Sarah’s rule:

If it releases lots of water, cook it first.

That is especially true for zucchini, mushrooms, and spinach.

Can I Add Meat?

Absolutely.

Try adding cooked:

• Turkey sausage
• Chicken sausage
• Lean ham
• Leftover turkey

But I like keeping the base recipe vegetarian.

It gives us another meatless option without asking beans to do all the work.

Breakfast for Dinner

This is where I think this recipe becomes particularly useful.

Serve a warm square of egg bake with:

• Whole-grain toast
• Roasted potatoes
• Simple salad
• Avocado
• Fresh fruit

Suddenly eggs aren’t something you failed to plan beyond.

They’re dinner.

There’s an important distinction.

Meal Prep

Once cooled, slice the egg bake into individual portions.

Store them in containers and you’ve got several breakfasts or lunches ready to reheat.

For busy school mornings, you can pair a portion with fruit and whole-grain toast.

And unlike trying to make scrambled eggs while everyone is looking for shoes, most of the work has already happened.

Can I Freeze Egg Bake?

Yes.

Allow it to cool completely.

Cut into individual portions and wrap or store them separately before freezing.

Thaw overnight in the refrigerator and reheat gently.

The texture may be slightly softer after freezing, but individual portions make convenient emergency breakfasts.

What to Serve With Egg Bake

For breakfast:

• Fresh berries
• Fruit
• Whole-grain toast
• Avocado

For lunch:

• Tomato salad
• Green salad
• Soup

For dinner:

• Roasted potatoes
• Large salad
• Whole-grain bread
• Roasted vegetables

Same recipe.

Different supporting cast.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat individual portions just until warmed through.

Overheating eggs is rarely rewarded.

FAQ