This baked cottage cheese eggs dish is a cozy, high-protein breakfast (or light dinner) that comes together fast. It smells warm and cheesy as it bakes, with a golden top and a soft, creamy interior from the cottage cheese. The texture is tender, slightly custardy, and dotted with mild onion bites. If you enjoy simple cottage cheese recipes, you might also like this Blueberry Frozen Cottage Cheese Bark for a sweet contrast to this savory bake.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 200 kcal
- Protein: 16 g
- Carbohydrates: 3 g
- Fat: 14 g
- Fiber: 0.5 g
- Sugar: 2 g
- Sodium: 540 mg
Why Make This Baked Cottage Cheese Eggs
This recipe is quick, comforting, and protein-packed. It uses simple pantry ingredients and needs minimal hands-on time. The cottage cheese keeps the eggs moist and creamy while the shredded cheese adds a golden, savory crust. Serve it for weekday breakfasts, a weekend brunch, or a light dinner. It’s forgiving, easy to customize, and reheats well.
How to Make Baked Cottage Cheese Eggs
You’ll whisk and mix, pour into a buttered dish, then bake until set. The cottage cheese gives a custard-like texture and extra protein without heavy cream. The bake smells cheesy and savory as it browns. Follow the short steps below for a smooth, foolproof result.
Ingredients:
4 eggs, 1 cup cottage cheese, 1/2 cup shredded cheese (cheddar or mozzarella), 1/4 cup chopped green onions, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon butter (for greasing)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a baking dish with the butter so the eggs don’t stick and the edges brown nicely.
Step 2: Mixing
In a bowl, whisk the eggs until smooth. Stir in the cottage cheese, shredded cheese, chopped green onions, salt, and pepper until everything is evenly combined and creamy.
Step 3: Cooking
Pour the egg mixture into the prepared baking dish. Bake in the preheated oven for 25–30 minutes, or until the eggs are set and the top is lightly golden and slightly puffed.
Step 4: Finishing
Allow the bake to cool slightly for 5 minutes before slicing. The center will finish setting and the texture will be soft, creamy, and easy to serve.
How to Serve Baked Cottage Cheese Eggs
Serve warm, straight from the dish. Top with extra chopped green onions, a pinch of smoked paprika, or a drizzle of olive oil. Pair with crusty toast, a side salad, roasted tomatoes, or avocado slices. For a brunch spread, serve alongside fresh fruit and coffee.
How to Store Baked Cottage Cheese Eggs
- Refrigerator: Store in an airtight container for 3–4 days.
- Reheating: Reheat gently in a 350°F oven for 8–10 minutes or microwave individual portions for 45–60 seconds until warm. Cover when microwaving to retain moisture.
- Freezing: You can freeze portions in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating. Note: texture may change slightly after freezing; cottage cheese can be a bit grainier.
Expert Tips for Perfect Baked Cottage Cheese Eggs
- Use room-temperature eggs for more even cooking.
- Drain excess liquid from cottage cheese if it’s very watery to avoid a runny bake.
- For a smoother texture, blend the cottage cheese briefly in a blender before mixing with eggs.
- Rotate the baking dish halfway through if your oven has hot spots to ensure even browning.
- Avoid overbaking; the dish will continue to set slightly after it comes out of the oven. Remove when the center still jiggles a little.
- Adjust salt carefully—cottage cheese and shredded cheese add sodium. Taste a bit of the mixture (raw eggs aside) by sampling the cottage-cheese-cheese mix before adding salt, or estimate conservatively.
Delicious Variations
- Veggie Boost: Add diced bell peppers, spinach, or mushrooms (sauté first to remove moisture).
- Herb & Garlic: Stir in chopped parsley, chives, and 1 small minced garlic clove.
- Spicy Kick: Add diced jalapeño and a pinch of cayenne or red pepper flakes.
- Italian Style: Swap shredded cheese for mozzarella and add chopped sun-dried tomatoes and basil.
- Ham & Cheese: Fold in diced cooked ham for a heartier bake.
Frequently Asked Questions
Q: Can I use low-fat or nonfat cottage cheese?
A: Yes. Low-fat or nonfat cottage cheese works fine. The bake will be slightly less rich and creamy, but still tasty. If you want extra creaminess, use full-fat shredded cheese or add a tablespoon of cream.
Q: Can I make this dairy-free?
A: For a dairy-free version, use a dairy-free cottage cheese alternative and dairy-free shredded cheese. Texture and flavor will change, but it will still bake well.
Q: How do I know when the eggs are done?
A: The top should be lightly golden and the center should no longer be runny. It may still jiggle slightly. A toothpick inserted near the center should come out mostly clean.
Q: Can I double the recipe?
A: Yes. Double the ingredients and use a larger baking dish. Baking time may increase slightly—check for doneness after 30 minutes and add extra time as needed.
Q: Is it safe to use raw eggs in this recipe?
A: The eggs are fully cooked in the oven. Make sure to bake them until set. If you have concerns about raw eggs while handling, use pasteurized eggs.
Q: Can I add extra vegetables without making it soggy?
A: Yes, but sauté watery vegetables (zucchini, mushrooms, tomatoes) first to remove excess moisture so the bake stays firm and not watery.
Q: How should I reheat leftovers to keep them moist?
A: Reheat in a 350°F oven covered with foil for 8–10 minutes, or microwave on medium power in short bursts and cover to trap steam.
Conclusion
This Baked Cottage Cheese Eggs recipe is an easy, comforting dish with a creamy texture and golden top that fits busy mornings and relaxed weekends alike. It’s flexible, high in protein, and friendly to many swaps and add-ins—perfect for meal prep or a simple family meal. For another simple, protein-forward take on a cottage cheese egg bake, check out this Cottage Cheese Egg Bake (Easy + High Protein). Enjoy baking, and feel free to experiment with flavors that suit your kitchen.
Print
Baked Cottage Cheese Eggs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A cozy, high-protein breakfast or light dinner featuring creamy cottage cheese and fluffy eggs with a golden, savory crust.
Ingredients
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- In a bowl, whisk the eggs until smooth, then stir in cottage cheese, shredded cheese, chopped green onions, salt, and pepper until creamy.
- Pour the mixture into the prepared baking dish and bake for 25–30 minutes until the top is golden and slightly puffy.
- Let cool for 5 minutes before slicing; serve warm.
Notes
For variations, consider adding sautéed vegetables, herbs, or meat options to customize your bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 16g
- Cholesterol: 300mg
