HIGH-PROTEIN BREAKFASTS · MAKE AHEAD
All the flavors of a Denver omelet in one pan: diced ham, bell peppers, onion and cheddar, set in a fluffy egg and cottage cheese custard. Bake it once and you have breakfast squares to reheat all week.
Jump to Recipe
- Makes
- 8 squares
- Baking dish
- 9×13 inches
- Bake
- 35–45 minutes
- Oven
- 350°F / 175°C
- Eggs set at
- 160°F / 71°C
Why You’ll Love This Egg Bake
- Breakfast for the week. One pan becomes eight portions that reheat in about a minute.
- Creamy, not rubbery. Cottage cheese keeps the eggs soft and adds extra protein.
- Familiar diner flavor. Ham, peppers, onion and cheddar, like a Denver omelet.
Ingredient Notes
Cook the peppers and onion briefly before they go in. Raw vegetables release water into the eggs while they bake and can leave a wet layer at the bottom.
Use lean, fully cooked ham, diced small. Ham is salty, so the recipe uses only a little added salt.
You can leave the cottage cheese as it is for small soft pockets, or blend it with the eggs for an even, quiche-like texture. Both work.
The recipe card below lists every quantity in one place.
How to Make Cottage Cheese Egg Bake (Denver Omelet Style)
Cook the vegetables and whisk the eggs
Soften the peppers and onion in a skillet. Whisk the eggs with the cottage cheese and seasonings.
Layer and bake
Scatter the ham, vegetables and some of the cheddar in the greased dish, pour the eggs over them and top with the rest of the cheese. Bake until the center is set.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- How to tell it is done. The center should be set and not jiggle when you shake the pan, and a knife inserted in the middle should come out clean. An instant-read thermometer should show 160°F / 71°C.
- Rest before cutting. Let it rest for 10 minutes so the squares hold their shape.
- Avoid a puffy collapse. Egg bakes puff in the oven and settle as they cool. That is normal and does not mean anything went wrong.
Substitutions
- Turkey sausage: Use 12 oz of browned and drained turkey sausage instead of ham.
- Vegetarian: Skip the ham and add 2 cups of sautéed mushrooms or spinach, squeezed dry.
- Smaller batch: Halve everything and bake in an 8×8-inch dish for 30–35 minutes.
Serving Suggestions
Serve warm with fruit, toast or salsa. Pack the squares with a baked blueberry cottage cheese breakfast bowl to rotate sweet and savory breakfasts. On weekends, the carnitas breakfast with eggs is another savory option.
Storage and Reheating
Cool, cut into squares and refrigerate in airtight containers within 2 hours. They keep for up to 4 days. To freeze, wrap the squares individually and freeze for up to 2 months; thaw overnight in the fridge. Reheat in the microwave for 45–90 seconds, until hot in the center (165°F).
Food safety: Bake until the center reaches 160°F / 71°C. Refrigerate leftovers promptly and do not leave them at room temperature for more than 2 hours.
Cottage Cheese Egg Bake (Denver Omelet Style)
Ingredients
Method
- Heat the oven to 350°F / 175°C and grease a 9×13-inch baking dish.
- Warm the oil in a skillet over medium heat. Cook the peppers and onion for 5–6 minutes, until softened. Cool for a few minutes.
- In a large bowl, whisk the eggs, cottage cheese, garlic powder, salt and pepper until well combined.
- Spread the ham, cooked vegetables and ½ cup of the cheddar in the dish. Pour the egg mixture over them and top with the remaining cheddar.
- Bake for 35–45 minutes, until the center is set and reads 160°F / 71°C.
- Rest for 10 minutes, then cut into 8 squares.