Preheat your oven to 350°F (175°C) and lightly grease a baking dish with cooking spray or a small amount of oil. This prevents sticking and helps the egg bake release cleanly once cooked.

In a large mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, garlic powder, onion powder, salt, and pepper. Whisk until the mixture looks smooth and the cottage cheese is mostly broken down. This creates a fluffy, protein-rich base.

Add your chopped vegetables and any optional protein (like cooked chicken or turkey). Stir gently so everything blends evenly without crushing softer veggies like tomatoes or spinach.

Pour the mixture into the prepared baking dish. Use a spatula to spread the vegetables out evenly and smooth the top so the egg bake cooks uniformly.

Place the dish in the oven and bake for 35–40 minutes, or until the center looks set and no longer jiggles when you gently shake the pan. The top should be lightly golden.

Remove the dish from the oven and let it cool for 10 minutes. This resting time helps the bake firm up, making it easier to slice into neat portions.

Store leftovers in airtight containers in the refrigerator for 4–5 days, or freeze individual slices for up to 3 months. Reheat gently in the microwave or air fryer when ready to eat.