This cottage cheese egg bake is rich in protein and naturally satisfying, making it a great way to start your day. The cottage cheese melts into the eggs as it bakes, creating a soft, creamy texture without feeling heavy.
It’s also incredibly versatile. You can add vegetables, herbs, or meats to suit your taste, and it reheats beautifully for busy mornings. Whether you’re feeding a crowd or planning ahead for the week, this dish makes life easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large eggs 1 ½ cups cottage cheese ½ cup shredded cheddar or mozzarella cheese ¼ cup milk ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon garlic powder (optional) ½ cup chopped spinach or bell peppers (optional) 1 tablespoon olive oil or butter (for greasing the dish)
Directions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with olive oil or butter.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Stir in the cottage cheese, shredded cheese, salt, black pepper, and garlic powder if using.
Fold in chopped spinach or bell peppers if desired.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and allow it to cool for 5–10 minutes before slicing.
Mix in sautéed mushrooms, onions, or zucchini for added vegetables. Use feta or goat cheese for a tangy twist. Sprinkle fresh herbs like chives or parsley over the top before serving. Swap cheddar for pepper jack if you prefer a bit of spice.
Storage/Reheating
Store leftover egg bake in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 30–60 seconds, or warm in a 325°F (160°C) oven for about 10–15 minutes until heated through.
You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, it’s perfect for meal prep. Bake it in advance and reheat portions as needed.
Will the cottage cheese make the texture watery?
No, as it bakes, the cottage cheese blends into the eggs and creates a creamy consistency.
Can I use low-fat cottage cheese?
Yes, both full-fat and low-fat cottage cheese work well in this recipe.
How do I know when the egg bake is done?
The center should be set and not jiggle excessively. A knife inserted in the middle should come out clean.
Can I make this dairy-free?
Yes, use dairy-free cheese alternatives and plant-based milk, and replace cottage cheese with a suitable substitute.
What vegetables work best?
Spinach, bell peppers, mushrooms, onions, and broccoli are all great additions.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch dish. Adjust the baking time as needed.
Why did my egg bake deflate?
A slight deflation is normal as it cools. Overmixing or overbaking can also cause it to sink.
Can I bake this in muffin tins?
Yes, pour the mixture into greased muffin tins and bake for about 20–25 minutes for individual portions.
Is this recipe low-carb?
Yes, it’s naturally low in carbohydrates, making it suitable for low-carb meal plans.
Conclusion
Cottage Cheese Egg Bake is a simple, nourishing recipe that delivers both flavor and convenience. With its creamy texture, customizable ingredients, and make-ahead flexibility, it’s an ideal addition to your weekly meal rotation. Whether enjoyed fresh out of the oven or reheated for a quick breakfast, this dish is sure to become a favorite.
This Cottage Cheese Egg Bake is a high-protein, low-carb breakfast casserole made with fluffy eggs, creamy cottage cheese, and melted shredded cheese. Perfect for meal prep, busy mornings, or weekend brunch, this easy egg bake recipe delivers a soft, creamy texture and customizable flavor in every bite.
Ingredients
8 large eggs
1 ½ cups cottage cheese
½ cup shredded cheddar or mozzarella cheese
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ cup chopped spinach or bell peppers (optional)
1 tablespoon olive oil or butter (for greasing the dish)
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large bowl, whisk together eggs and milk until smooth.
Stir in cottage cheese, shredded cheese, salt, pepper, and garlic powder if using.
Fold in chopped spinach or bell peppers if desired.
Pour mixture into prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Allow to cool for 5–10 minutes before slicing.
Cut into squares and serve warm
Notes
Full-fat cottage cheese provides the creamiest texture, but low-fat works well too.Avoid overbaking to keep the egg bake tender and moist.Let it rest before slicing to help it firm up.Perfect for meal prep — reheats beautifully throughout the week.
