There’s something deeply comforting about a warm, cheesy bake coming straight from the oven.
This cheesy cottage cheese veggie bake has quickly become one of my favorite simple meals—it’s creamy, savory, and packed with colorful veggies in every bite.
It’s perfect for busy weeknights, meal prep, or when I just want something hearty without much fuss.
Best of all, it’s loaded with protein thanks to the cottage cheese and eggs, and it reheats beautifully.
Why I Love This Recipe
A high-protein vegetarian bake with simple ingredients
Freezer-friendly and meal prep–approved
Customizable with your favorite veggie mix
Light but satisfying, cheesy but balanced
What You’ll Need (Ingredient Highlights)
Cottage cheese – Makes the base creamy and high in protein
Eggs – Help bind the bake and give it structure
Frozen mixed vegetables – A colorful and convenient way to add nutrients
Cheddar cheese – Melts beautifully and adds richness
Garlic + onion powder – Brings in flavor with zero effort
Olive oil – For greasing and a touch of healthy fat
Pro Tips Before You Start
Don’t thaw the veggies beforehand—they’ll bake perfectly from frozen
Blend or whisk the cottage cheese until smooth if you prefer a creamier texture
Want a little heat? Add a pinch of red pepper flakes or cayenne
Grease the baking dish well to make slicing and serving easier
How to Make Cottage Cheese Veggie Bake
Step 1: Preheat and Prep
Preheat oven to 375°F (190°C).
Grease a 9×9-inch baking dish with olive oil.
Step 2: Mix the Base
In a large bowl, whisk together the cottage cheese and eggs until smooth and fully combined.
Step 3: Add the Veggies and Seasoning
Stir in the frozen mixed vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper.
Mix until everything is well incorporated.
Step 4: Bake
Pour the mixture into your prepared baking dish and spread it out evenly.
Bake for 30–35 minutes, or until the top is golden and the center is set.
Step 5: Cool and Serve
Let the bake cool for a few minutes before slicing into squares.
Serve warm—or let it cool completely and store for later.
What to Serve It With
A side salad or bowl of soup
Toast, English muffins, or garlic bread
Roasted potatoes or sweet potatoes for a heartier plate
Variations / Substitutions
Swap cheddar for mozzarella, feta, or even pepper jack
Use fresh chopped veggies like bell peppers, broccoli, or zucchini instead of frozen
Add chopped spinach, mushrooms, or sun-dried tomatoes for extra depth
Stir in cooked quinoa for more fiber and bulk
Storage & Leftovers
Let the bake cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat slices in the microwave or toaster oven until warm.
It also freezes well—wrap portions individually and freeze for up to 2 months.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, just chop them small and steam or sauté first if needed.
Is it okay to blend the cottage cheese for a smoother texture?
Absolutely! Blending gives it a more uniform, creamy result.
Can I double this recipe?
Yes, just use a larger baking dish and increase the baking time slightly.
Is this good for meal prep?
It’s great for meal prep—it reheats perfectly and keeps well in the fridge.
Can I make this dairy-free?
You could try dairy-free cheeses and egg alternatives, but texture may vary.
What does the texture turn out like?
It’s soft, creamy, and slightly firm—similar to a crustless quiche.
Can I add meat?
Yes! Add cooked sausage, ground turkey, or diced ham for extra protein.
Final Thoughts
If you’re looking for a fuss-free, veggie-packed dish that satisfies without the guilt, this cheesy cottage cheese veggie bake checks all the boxes.
It’s comforting, easy to make, and endlessly adaptable to whatever’s in your fridge.
Simple food, big flavor, and always a hit at the table.
