Cottage Cheese Egg Bake
If you’re anything like me, mornings can get a little hectic, and sometimes the thought of making a wholesome, filling breakfast feels like a luxury. That’s exactly why I fell in love with this Cottage Cheese Egg Bake. It’s the kind of dish that lets you do all the prep the night before, wake up, pop it in the oven, and be rewarded with a warm, savory breakfast that smells like comfort and tastes like home.
The first time I made this egg bake, I was looking for a protein-packed meal that wouldn’t require standing over the stove flipping omelets. Cottage cheese was my secret weapon. It makes the bake rich and creamy without overwhelming the other flavors. Combined with eggs, sautéed vegetables, and gooey cheese on top, every bite feels both indulgent and nourishing.
What I love most is how adaptable this recipe is. Some days, I keep it simple with just spinach and bell peppers. Other times, I toss in leftover ham or crumble in some cooked sausage. It’s become a regular in my weekly rotation because it ticks all the boxes: easy, customizable, and incredibly satisfying. For more breakfast inspiration, check out my Nutella French Toast Casserole or hearty 3-Ingredient Oatmeal Breakfast Cookies.
Why You’ll Love This Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake brings together flavor, convenience, and nutrition in one delicious dish. It’s low in carbs and high in protein, making it perfect for anyone following a keto or low-carb diet. The texture is wonderfully fluffy, thanks to the curds of cottage cheese that melt slightly into the eggs while baking. Whether you’re feeding a crowd or meal-prepping for the week, this bake delivers every time. And unlike many egg dishes, it reheats beautifully, so leftovers are never a disappointment. Perfect for busy weekdays or a relaxed weekend brunch.
How to Make the Cottage Cheese Egg Bake
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a bit of olive oil.
Step 2: In a large bowl, whisk together 8 large eggs, 1 cup of cottage cheese, and 1/4 cup of milk. Season with salt, pepper, and a pinch of garlic powder for a savory boost.
Step 3: Add in your chopped vegetables like bell peppers, spinach, and onions. If you’re using any cooked meats like sausage or bacon, fold them in now.
Step 4: Pour the mixture into the prepared baking dish and top it with a generous handful of shredded cheddar cheese or a cheese blend of your choice.
Step 5: Bake uncovered for 35–40 minutes or until the top is golden brown and the center is set. Let it rest for a few minutes before slicing.
Recipe Variations and Possible Substitutions
Swap out the vegetables depending on what’s in season or what you have in your fridge. Zucchini, mushrooms, and kale all work beautifully. For a dairy-free version, you can use plant-based cheese and a dairy-free cottage cheese alternative.
Want to add some extra heat? Toss in diced jalapeños or a dash of hot sauce. For a richer flavor, mix in a bit of grated Parmesan or feta. You can also switch up the spices with Italian seasoning, smoked paprika, or even a sprinkle of everything bagel seasoning for a fun twist.
Serving and Pairing Suggestions
This egg bake is hearty enough to be the star of your breakfast or brunch table, but it pairs beautifully with fresh sides. I like serving it with a crisp green salad drizzled in lemon vinaigrette or a bowl of seasonal fruit. For a comforting weekend brunch, pair it with Oven-Roasted Root Vegetables or toasted sourdough bread with a swipe of butter. If you’re prepping for a crowd, a yogurt parfait bar or fresh muffins round out the meal nicely.
Storage and Reheating Tips
Store any leftover egg bake in an airtight container in the refrigerator for up to four days. When you’re ready to reheat, pop a slice in the microwave for 1–2 minutes or reheat in a 350°F oven for 10 minutes until warmed through. You can also freeze individual portions wrapped tightly in foil and stored in a freezer bag—perfect for busy mornings when you need a quick, nutritious breakfast.
Frequently Asked Questions
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs if you’re looking to reduce cholesterol or fat. Use about 2 egg whites for every whole egg in the recipe.
Can I make this bake ahead of time?
Absolutely! Prepare the mixture the night before, pour it into the baking dish, and cover tightly. In the morning, uncover and bake as directed.
What type of cottage cheese works best?
Full-fat cottage cheese gives the richest flavor and texture, but low-fat versions work fine too. Avoid non-fat as it can be watery.
Is this recipe suitable for a keto diet?
Yes, this Cottage Cheese Egg Bake is low in carbohydrates and high in protein and fat, making it a great option for those on a keto diet.
Can I add cheese inside the mixture as well as on top?
Definitely! Adding shredded cheese into the egg mixture gives it extra gooeyness and flavor throughout the bake.
Related Recipe You’ll Like
If you’re a fan of easy and satisfying breakfast recipes like this one, you’ll love my Funeral Potatoes, which are just as comforting and perfect for serving a crowd. For something sweet, Sopapilla Cheesecake Bars offer a delicious dessert option with minimal effort. You might also want to try Healthy Cookies that make for a great snack alongside your morning coffee.
Save and Share This Recipe for Later
If this Cottage Cheese Egg Bake looks like something you’d enjoy, don’t forget to pin it to your favorite Pinterest breakfast board so you can find it anytime you need a reliable brunch idea. You can also share it with friends and family on Facebook, Instagram, or by email. Trust me, they’ll thank you once they taste it!
Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is a protein-packed, low-carb breakfast casserole made with creamy cottage cheese, fluffy eggs, and a colorful mix of vegetables. It’s baked to golden perfection with a bubbly cheese topping and is ideal for make-ahead breakfasts or hearty brunch gatherings. With its rich texture and savory flavor, this dish is a fantastic way to start your day. Perfect for keto or low-carb diets, this egg bake is also highly customizable with your favorite veggies or proteins. Whether you’re meal prepping or hosting brunch, this recipe fits beautifully into your routine.
Ingredients
- 8 large eggs
- 1 cup cottage cheese (full-fat recommended)
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup chopped bell peppers
- 1 cup fresh spinach, roughly chopped
- 1/2 cup chopped onions
- 1/2 cup cooked sausage or ham (optional)
- 1 cup shredded cheddar cheese (or cheese blend)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
- In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and garlic powder.
- Stir in bell peppers, spinach, onions, and cooked meat if using.
- Pour the mixture into the greased baking dish.
- Sprinkle shredded cheese evenly over the top.
- Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let it rest for 5 minutes before slicing.
Notes
- Use any vegetables you prefer—mushrooms, kale, or zucchini all work well.
- For extra spice, add chopped jalapeños or a dash of hot sauce.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Reheat in the microwave or oven until warm before serving.
