If you’re looking for a breakfast that’s hearty and feeds a crowd, this Cottage Cheese Breakfast Bake checks all the boxes. It comes together in one bowl, pours easily into a pan, and bakes up into something that feels both comforting and filling. It’s the kind of recipe that works just as well for a lazy weekend morning as it does for meal prep during a busy week.

Cottage cheese might not sound exciting on its own, but once it’s baked with eggs and cheese, it turns rich and creamy, adding protein and keeping the texture light. Pepper jack brings just enough heat, while the diced green chiles add a gentle Southwestern kick without overpowering the dish. A little flour and baking powder help everything set up nicely so each slice holds together.

This bake is also very forgiving. You mix everything together, spread it in the pan, sprinkle cheese on top, and let the oven do the rest. Starting at a higher temperature helps it puff up, and finishing at a lower heat ensures the center cooks through without drying out. When it’s done, the top is lightly golden and the inside is soft but sliceable.

Serve this straight from the pan with fresh fruit, toast, or a simple green salad if you’re having it for brunch. Leftovers reheat beautifully, making it a great option for busy mornings when you want something warm and satisfying without much effort. It’s a no-fuss recipe that proves breakfast doesn’t have to be complicated to be really good.