Sun-Dried Tomato Cottage Cheese Egg Bake

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I’ll admit, it took me a little while to catch on to the cottage cheese hype. But I am so there.

Most often I’m eating it straight from the container or piled onto sourdough toast, but I’m newly obsessed with adding it to this creamy, super flavorful, and actually filling egg bake that is just as good for meal prep as it is for hosting brunch.

I’m not great at getting enough protein in the first half of the day, which is exactly why this cottage cheese egg bake exists. I started recipe testing and this version became a clear favorite: the sun-dried tomatoes, garlic, and salty feta cheese bring all the bold flavor, and we’re even sneaking in some spinach. Plus fresh dill! You won’t believe how good these flavors are together.

I lean on sun-dried tomatoes a lot in vegetarian recipes like this one and this cozy chickpea soup —they add a concentrated, slightly sweet tang that builds instant depth. Here, I even use a bit of the oil from the jar (don’t toss it, it’s liquid gold!) to sauté the garlic and onion, so that flavor starts right from the base.

You’ll want to read: Important notes from my recipe testing

• My friend Alanna taught me her secret to the creamiest quiche filling: some heavy cream and a little starch take this from average egg bake to restaurant level.
• To be a true egg bake in my mind, there has to be potatoes! To make things easy, I use frozen diced hashbrowns. I like their texture better than shredded hashbrowns, here.
• You’ll think there aren’t enough potatoes, but trust me – they absorb a lot of the egg mixture and plump up a lot, creating the perfect bottom layer that keeps things sturdy.
• Resist the temperature to turn up the oven heat. Yes, this dish takes about 50 minutes to bake at 350 degrees, but when baked hotter, I found the eggs had a tougher texture.

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Sun-Dried Tomato Cottage Cheese Egg Bake

This flavorful sun-dried tomato cottage cheese egg casserole is a delicious, filling breakfast—and definitely an upgrade from a frittata. Garlicky sun-dried tomatoes, fresh dill, and tangy feta layer in rich, savory flavor. Blending the eggs and cottage cheese with a splash of cream results in a soft, custardy texture, while frozen diced hashbrowns are used as a base to make things easy. Yum!

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Prep Time :10 minutes minutes

Cook Time :45 minutes minutes

Yield: 6 to 8 servings

Author: Amanda Paa

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Equipment

• 11×7 inch casserole dish

Ingredients

• 1 1/2 tablespoons of the oil from your jar of sun-dried tomatoes
• 1 medium onion or 1/2 a large onion, diced
• 3 cloves garlic, minced
• 2 1/2 cups baby spinach, coarsely chopped
• 7 large eggs
• 3/4 cup full fat cottage cheese
• 1/4 cup heavy cream
• 1 1/2 tablespoons cornstarch
• 3/4 teaspoon kosher salt*
• 10 cracks freshly ground pepper
• 3/4 cup finely chopped sun-dried tomatoes in oil
• 4 ounces feta cheese, divided
• 1 tablespoon freshly chopped dill + more for finishing
• 1 1/2 cups diced frozen potatoes/hashbrowns

Instructions 

• Preheat oven to 350 degrees F.
• Heat a saute pan over medium heat. Add oil, swirl pan, then add onion and a pinch of salt. Cook for 6-7 minutes, stirring a few times, until onion is translucent and has shrunk a bit. Then add garlic and spinach, and saute for 2 to 3 more minutes, until spinach is mostly wilted. Remove pan from heat and move the mixture into a large bowl to cool a few minutes.
• Now you'll use a blender. Add eggs, cottage cheese, cream, cornstarch, salt, and pepper. Blend until smooth.
• Pour into the bowl with the spinach mixture, and add sun-dried tomatoes, 3 ounces feta cheese that you crumble lightly while it’s going into bowl, and fresh dill.
• Grease a 7×11 OR 9×9 inch pan (do not use glass, they don’t cook evenly). Add potatoes to pan in a single layer. Then pour egg and veggie mixture evenly over potatoes. Finish with remaining 1 ounce of feta cheese, crumbling lightly onto top.
• Bake for 45-50 minutes, until eggs are set. I test this by poking a toothpick into the center and making sure it is not liquid-y, but just cooked through. Let cool 5 to 10 minutes before serving, then serve each slice with minced fresh dill.