High-Protein Veggie Cheese Bake

This protein-packed cottage cheese veggie bake has transformed my weeknight dinner routine with its perfect balance of nutrition and comfort. The golden-brown top gives way to a savory, cheese-studded interior that keeps everyone coming back for seconds.

I started making this dish during a particularly busy work week when I needed something that could double as both dinner and the next day's lunch. Now it's requested at least twice a month in our home, especially when we need to reset after too many takeout meals.

Ingredients

• Cottage cheese forms the protein-rich base and creates a fluffy texture when baked
• Large eggs bind everything together while adding additional protein
• Frozen mixed vegetables add color, nutrition, and convenience without prep work
• Shredded cheddar cheese creates delicious pockets of melty goodness throughout
• Garlic powder infuses the dish with aromatic flavor without the need for fresh garlic
• Onion powder adds depth without the tears or chopping
• Salt and pepper balance the flavors and enhance the natural taste of the vegetables
• Olive oil prevents sticking and helps create that beautiful golden crust

I recommend using 4% fat cottage cheese for the creamiest results and a good quality sharp cheddar that you've grated yourself for optimal melting.

How To Make High-Protein Cottage Cheese Veggie Bake

Prepare the baking dish

Preheat your oven to 375°F and take the time to thoroughly coat your 9×9-inch baking dish with olive oil, making sure to get into the corners. This step ensures your bake comes out easily after cooking.

Create the base mixture

In a large bowl, whisk the cottage cheese and eggs vigorously for at least 2 minutes until the mixture becomes smoother and more uniform in texture. The eggs will break down some of the cottage cheese curds, creating a lighter consistency.

Incorporate the add-ins

Gently fold in your still-frozen mixed vegetables, being careful not to overmix. The frozen vegetables actually help the dish maintain structure during baking. Add the shredded cheese and seasonings, stirring just until evenly distributed throughout the mixture.

Transfer and bake

Pour the entire mixture into your prepared baking dish, using a spatula to spread it evenly to the edges. The top should be relatively flat to ensure even cooking. Bake in the center rack of your oven for 30-35 minutes, watching for the edges to pull away slightly from the sides and the top to turn a beautiful golden brown.

Rest before serving

Allow the bake to rest for 5-10 minutes after removing from the oven. This crucial step helps the proteins set further and makes slicing much cleaner. Cut into squares and serve while still warm.

Cottage cheese is truly the unsung hero of this recipe. I discovered its baking potential years ago when trying to increase my protein intake without relying on meat for every meal. The way it creates a soufflé-like texture when baked with eggs reminds me of my grandmother's famous breakfast casserole, but with a modern, healthier twist.

Make-Ahead Magic

This veggie bake shines as a meal prep champion. You can mix all ingredients the night before and store the mixture covered in the refrigerator. In the morning, simply let it sit at room temperature for 15 minutes while your oven preheats, then bake as directed. The convenience factor alone has made this a staple in my busy household.

Clever Variations

The beauty of this recipe lies in its adaptability. Try Mediterranean style by using feta instead of cheddar and adding chopped spinach, diced red peppers, and a sprinkle of oregano. For a Mexican twist, incorporate black beans, corn, diced green chilies, and a sprinkle of taco seasoning. I particularly love adding fresh herbs in summer when my garden is bursting with basil and chives.

Perfect Pairings

This veggie bake works wonderfully alongside a simple green salad dressed with lemon vinaigrette for a complete meal. For a heartier option, serve with a slice of crusty whole grain bread. It also makes an excellent side dish alongside grilled chicken or fish when you have guests to impress but dont want to spend hours in the kitchen.

Recipe FAQs

→ Can I use fresh vegetables instead of frozen?

Yes, you can substitute fresh vegetables, but they should be lightly cooked first to remove excess moisture. Raw vegetables might release too much water during baking and affect the texture of the final dish.

→ How can I store leftovers?

This dish keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat individual portions in the microwave or oven until warmed through.

→ Can I freeze this cottage cheese veggie bake?

Yes, you can freeze it for up to 3 months. Cut into individual portions, wrap well, and freeze. Thaw overnight in the refrigerator before reheating.

→ How can I make this dish creamier?

For an even creamier texture, add 1/4 cup of sour cream or Greek yogurt to the mixture before baking. This will enhance the richness without significantly altering the flavor.

→ What can I serve with this veggie bake?

This protein-rich dish works well as a standalone meal, but also pairs nicely with a green salad, crusty bread, or roasted potatoes. For a complete dinner, serve with a side of whole grains like quinoa or brown rice.

→ Can I add meat to this dish?

Absolutely! Cooked and diced chicken, turkey, or ham would work well. Add about 1 cup of cooked, diced meat to the mixture before baking. Be sure the meat is fully cooked beforehand.