High-Protein Cottage Cheese Veggie Bake

Ingredients

• 450 g (2 cups)cottage cheese
• 3 largeeggs
• 300 g (2 cups)frozen mixed vegetables (peas, carrots and sweetcorn)
• 115 g (1 cup)grated Cheddar cheese
• 1 tspgarlic powder
• 1 tsponion powder
• to tastesalt and black pepper
• 15 ml (1 tbsp)olive oil, for greasing the dish

Instructions

1. 1

   Heat and grease

   Preheat the oven to 190°C (375°F). Grease a 23 × 23 cm (9 × 9-inch) baking dish with the olive oil.

2. 2

   Whisk cheese and eggs

   In a mixing bowl, whisk the cottage cheese and eggs together until smooth.

3. 3

   Add vegetables and seasoning

   Stir in the frozen mixed vegetables, grated Cheddar, garlic powder, onion powder, salt and pepper until evenly combined.

4. 4

   Fill the dish

   Pour the mixture into the prepared baking dish and spread it out evenly.

5. 5

   Bake until set

   Bake for 30–35 minutes, until the top is golden brown and the centre is set.

6. 6

   Cool and serve

   Leave the bake to cool slightly, then cut it into squares and serve warm.

What is a cottage cheese veggie bake?

This is a savoury, oven-baked mixture of cottage cheese, eggs, vegetables and Cheddar, cut into portions once set. It has the feel of a simple American-style casserole, with familiar ingredients and an easy serve-from-the-dish format.

Here, the cottage cheese and eggs form the base, while frozen mixed vegetables add colour and sweetness. Cheddar and pantry seasonings bring a fuller savoury flavour without adding extra preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 18g protein, 14g carbs, 10g fat.

The recipe’s stated nutrition per serving is 210 kcal, with 18 g protein, 14 g carbohydrates and 10 g fat. Cottage cheese, eggs and Cheddar contribute protein and fat, while the vegetables provide much of the carbohydrate. Pair a square with a fresh salad or extra vegetables for a more substantial plate.

The base ingredients

Cottage cheese: whisking it with the eggs helps distribute the curds through the mixture and gives the bake its soft, creamy base. Some small curds may remain, which is fine.

Eggs: these help the ingredients set as they bake, so the finished portions can be sliced. Whisk them thoroughly into the cottage cheese before adding the other ingredients.

Vegetables and seasoning

Frozen vegetables: peas, carrots and sweetcorn can go straight into the bowl as listed. Stir well so they are spread through the mixture rather than gathered in one spot.

Cheddar and spices: grated Cheddar adds a savoury, cheesy note, while garlic and onion powders season the whole bake. Add salt and pepper to taste, keeping in mind that Cheddar can already be salty.

Getting the texture right

Even mixing: combine the ingredients until the vegetables and cheese are distributed throughout. This makes the bake easier to portion and helps each square include a mix of ingredients.

Doneness: look for a golden-brown top and a centre that has set rather than remaining loose. The recipe gives a baking time of 30–35 minutes; check towards the end of that range.

Timing and slicing

The oven does most of the work, while the mixing stage is brief. Allow the bake to cool slightly after it comes out so it is easier to cut into squares.

The recipe makes eight servings in a 23 × 23 cm dish. For neater portions, cut across the middle in both directions, then divide the resulting sections evenly.

What to serve with it

A fresh green salad makes a crisp contrast to the warm, soft bake and suits it as a light dinner. For breakfast or brunch, serve a square on its own or alongside fresh fruit.

If serving it as part of a larger meal, add a simple vegetable side or some crusty bread. The bake is already seasoned and cheesy, so lightly dressed accompaniments work well.

Recipe notes & tips

• Grease the baking dish thoroughly so the edges are easier to serve.
• Break up any clumps of frozen vegetables before stirring them into the mixture.
• Grate the Cheddar evenly so it distributes through the bake.
• Season gradually, tasting the mixture before adding the final amount of salt.
• Let the bake cool slightly before cutting to help the squares hold together.

Variations

• Add spinach: stir in a handful of thawed, well-drained spinach with the vegetables.
• Change the vegetables: use another frozen vegetable mix in the same quantity.
• Use a different cheese: replace the Cheddar with an equal quantity of grated cheese you enjoy.
• Add fresh herbs: fold chopped chives or parsley into the mixture before baking.
• Make it peppery: add a little extra black pepper to the egg and cottage cheese base.

Common mistakes to avoid

• Skipping the greasing: the bake may stick to the dish; coat the base and sides with the olive oil.
• Uneven mixing: some portions can end up short on vegetables or cheese; stir until the additions are spread throughout.
• Underbaking: a loose centre will be difficult to slice; bake until the middle is set.
• Cutting it straight away: the squares may break apart; let the dish cool slightly first.
• Adding too much salt: Cheddar contributes saltiness; season to taste rather than automatically adding a large amount.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the microwave or in a moderate oven until hot throughout.

Frequently asked questions