Name: Gluten-Free Cottage Cheese and Veggie Egg Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 10 large eggs; 1 and 1/2 cups cottage cheese (2% or full fat); 1 cup shredded cheese (cheddar or blend, gluten-free if needed); 1 to 2 bell peppers, diced; 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry); 1 small zucchini, diced (or swap for mushrooms); 1 small onion, diced; 2 cloves garlic, minced (or 1/2 teaspoon garlic powder); Salt and pepper to taste; 1 tablespoon olive oil (for cooking veggies); Optional flavor boosts: smoked paprika, Italian seasoning, pinch of red pepper flakes

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Gluten-Free Cottage Cheese and Veggie Egg Casserole is my answer to those mornings when everyone’s hungry, the kitchen is chilly, and I really do not want to stand there flipping eggs one by one. I started making this when I needed a breakfast that felt cozy but still light enough to keep me going. It’s packed with veggies, it bakes up fluffy, and the cottage cheese makes it extra filling without being heavy. The best part is you can prep it ahead and feel like you have your life together for at least one meal. If you’ve got a random drawer of vegetables that need love, this is the recipe.

Why You’ll Love This Recipe

I’ve made a lot of egg casseroles over the years, and this one keeps getting requested because it checks so many boxes. It’s simple, reliable, and it tastes like a real meal, not just “breakfast food.” Plus, it’s naturally gluten free, so it works for mixed households where someone can’t do gluten and someone else is just along for the ride.

Here’s what makes it a repeat in my kitchen:

High protein without needing protein powder or anything weird. The cottage cheese and eggs do the work.

Great for meal prep. It slices cleanly and reheats like a champ.

Flexible. You can swap veggies based on what you have, or what your people will actually eat.

Comforting. Warm eggs, melty cheese, roasted veggies. It’s hard to be mad while eating it.

If you’re on a gluten free kick lately, you might also like this roundup of best gluten free dinner recipes you’ll love. I keep it bookmarked for busy weeks.

One more thing. This Gluten-Free Cottage Cheese and Veggie Egg Casserole is one of those recipes that makes your fridge feel “stocked.” Like you’re ready for whatever the day throws at you.

Ingredients You’ll Need

I’m going to list what I use most often, then tell you the easy swaps. Nothing here is fussy. If you can crack eggs and chop a pepper, you’re good.

Eggs: 10 large
Cottage cheese: 1 and 1/2 cups, I like 2 percent or full fat
Shredded cheese: 1 cup, cheddar or a blend (use gluten free labeled if needed)
Bell peppers: 1 to 2, diced
Spinach: 2 packed cups (fresh) or 1 cup (thawed and squeezed dry if frozen)
Zucchini: 1 small, diced (or swap mushrooms)
Onion: 1 small, diced
Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
Salt and pepper: to taste
Optional flavor boosts: smoked paprika, Italian seasoning, pinch of red pepper flakes
Olive oil: 1 tablespoon for cooking the veggies

Easy swaps: Broccoli florets (chopped small), kale, asparagus tips, diced cooked sweet potato, or leftover roasted vegetables all work. For meat lovers, cooked turkey sausage or chopped ham is great, but I’d keep it to 3/4 cup so the casserole still feels veggie forward.

If you’re cottage cheese curious and end up with extra in the tub, my creamy pasta obsession is this creamy cottage cheese pasta sauce. It’s a really good way to use it up.

How to Make Cottage Cheese Egg Bake (Step by Step)

This is a “do a little, then let the oven handle it” kind of recipe. I’m giving you the method I use so it turns out fluffy and not watery.

Step 1: Heat the oven and prep your pan

Set your oven to 375 F. Lightly grease a 9×13 baking dish with oil or cooking spray. If you’re using a smaller dish, that’s fine, just expect a thicker bake and a little more time.

Step 2: Cook the veggies briefly

Warm the olive oil in a skillet over medium heat. Add onion and bell pepper first. Cook 3 to 4 minutes until they soften a bit. Add zucchini and garlic and cook 2 more minutes. This quick cook gets rid of excess moisture so your Gluten-Free Cottage Cheese and Veggie Egg Casserole doesn’t turn into a soggy situation.

Stir in spinach last just until it wilts, about 30 seconds, then take it off the heat.

Step 3: Mix the egg base

In a big bowl, whisk the eggs with cottage cheese, shredded cheese, salt, pepper, and any seasonings you like. If you want a smoother texture, you can blend the cottage cheese first, but I usually do not. The small curds melt in and it still tastes creamy.

Step 4: Combine and bake

Spread the cooked veggies in the baking dish. Pour the egg mixture over the top. Give it a gentle stir with a fork so the veggies are evenly distributed.

Bake 30 to 40 minutes, until the center is set and the edges are lightly golden. If you jiggle the pan and the middle still looks very wet, give it 5 more minutes. Let it rest 10 minutes before slicing. That rest time matters, it helps it set up cleanly.

If you’re feeding a crowd, I love adding a simple fruit bowl and maybe some crispy potatoes. For a weeknight dinner vibe, serve a slice with salad and call it done. This Gluten-Free Cottage Cheese and Veggie Egg Casserole is totally acceptable at 7 pm, not just breakfast.

Tips for Success

I’ve made every mistake so you don’t have to. Here are the little things that make a big difference.

Do not skip cooking the watery veggies. Zucchini, mushrooms, spinach, and even peppers can release liquid. A quick skillet cook prevents the casserole from getting puddly.

Season the eggs more than you think. Eggs need salt. Start with 3/4 teaspoon salt, then adjust next time based on your cheese and your preference.

Use a bigger bowl than you think you need. Once you add veggies, things get bulky fast.

Let it rest before cutting. I know it’s hard, especially when it smells amazing, but waiting 10 minutes gives you neat slices instead of a scoop.

“I made this on Sunday and my teenagers actually reheated it themselves all week. That never happens. It stayed fluffy, and the cottage cheese made it really filling.”

Want a little more kick? Add chopped jalapeno or a sprinkle of red pepper flakes. If you like that spicy snacky vibe, you’d probably also be into my healthy cottage cheese buffalo chicken dip for game days or weekend grazing.

This is also a great way to use up “sad vegetables” that are not pretty anymore but still totally fine. In my house, that alone makes this Gluten-Free Cottage Cheese and Veggie Egg Casserole worth keeping in rotation.

Best Way To Store And Reheat

This casserole is basically made for leftovers. Here’s how I keep it tasting fresh.

In the fridge: Let it cool, then cover the dish or move slices to an airtight container. It keeps well for up to 4 days.

In the freezer: Slice it, wrap individual pieces, then store in a freezer bag. It freezes well for about 2 months. Thaw overnight in the fridge for best texture.

Reheating: The microwave works fine. I do 45 to 75 seconds depending on slice thickness. For the best texture, reheat in the oven at 350 F for about 10 minutes, especially if you want the top a little toasty.

My honest tip: If you know you’re going to freeze some, bake it just until set, not until it’s super browned. Overbaked eggs can get a little tough after reheating.

Once you’ve got slices ready to go, mornings feel easier. Grab a piece, maybe add some fruit, and you’re out the door. That’s my kind of “breakfast plan.”

Common Questions

Can I make this dairy free?

You can, but it will be a different casserole. Cottage cheese is doing a lot here for creaminess and protein. If you need dairy free, try a dairy free shredded cheese and a thick dairy free yogurt, but expect a slightly different texture.

How do I know when it’s done?

The center should look set, not sloshy. A knife inserted near the middle should come out mostly clean. A little moisture is fine, but it should not look like raw egg.

Can I add meat?

Yes. Cook it first and drain any grease. Turkey sausage, chicken sausage, ham, or crumbled bacon all work. I’d keep it to under 1 cup so the veggies still shine.

Why is my casserole watery?

Usually it’s from veggies releasing liquid, especially mushrooms, zucchini, and spinach. Cook them first and squeeze frozen spinach really well. Also let the casserole rest before slicing.

Can I prep it the night before?

Yes. Cook the veggies, mix everything, and store it covered in the fridge. In the morning, stir once, then bake. You might need 5 extra minutes since it’s cold going into the oven.

A cozy bake you’ll actually make again

If you try this Gluten-Free Cottage Cheese and Veggie Egg Casserole, I really think it’ll become one of those dependable recipes you lean on when life gets busy. It’s easy, flexible, and it makes breakfast feel like a real meal without much effort. If you want another solid reference for a similar approach, I’ve linked this helpful guide for Cottage Cheese Egg Bake (Easy + High Protein) because it’s a nice extra resource to compare ingredients and timing. Save a couple slices for tomorrow, you’ll thank yourself. And if you tweak the veggies, tell me what you used because I’m always looking for a new combo to toss into the next batch.