Description
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
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8 large eggs
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1 ½ cups cottage cheese
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½ cup shredded cheddar or mozzarella cheese
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¼ cup milk
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder (optional)
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½ cup chopped spinach or bell peppers (optional)
- 1 tablespoon olive oil or butter (for greasing the dish)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
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In a large bowl, whisk together eggs and milk until smooth.
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Stir in cottage cheese, shredded cheese, salt, pepper, and garlic powder if using.
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Fold in chopped spinach or bell peppers if desired.
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Pour mixture into prepared baking dish and spread evenly.
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Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
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Allow to cool for 5–10 minutes before slicing.
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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.
