If you’re looking for a protein-packed breakfast that’s easy, comforting, and keeps you full all morning, this Cottage Cheese Egg Bake is such a win. It’s fluffy, creamy, and wonderfully simple perfect for busy mornings, meal prep, or a cozy weekend start.
Ingredients
- 6 large eggs
- 1 cup cottage cheese (small curd works best)
- 1/2 cup shredded cheddar or mozzarella cheese
- 1/4 cup milk (optional, for extra fluffiness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional add-ins:
- chopped spinach
- diced bell peppers
- cooked bacon or sausage
- green onions
Easy swap: Use low-fat cottage cheese if you prefer it still bakes up beautifully.
Steps
- Preheat the oven. Set to 375°F and lightly grease a small baking dish (8×8 or similar).
- Whisk the eggs. In a bowl, beat the eggs until smooth and lightly frothy.
- Add the creamy goodness. Stir in cottage cheese, shredded cheese, milk (if using), salt, and pepper. Don’t worry if the cottage cheese looks chunky it melts into the eggs as it bakes.
- Add extras. Gently fold in any veggies or proteins you’re using.
- Bake. Pour into the prepared dish and bake for 30–35 minutes, until the center is set and the top looks lightly golden.
- Rest briefly. Let it cool for 5 minutes this helps it slice cleanly and stay fluffy.
Chef’s Tips
- Blend for ultra-smooth: If you prefer a silky texture, blend the eggs and cottage cheese before baking.
- Don’t overbake: Pull it when the center is just set to keep it tender.
- Perfect for meal prep: Store slices in the fridge up to 4 days and reheat gently.
Variations
- Veggie-packed: Add mushrooms, zucchini, or broccoli for extra nutrients.
- Mexican-style: Add diced jalapeños and a sprinkle of taco seasoning.
- Low-carb/keto: Skip milk and stick to eggs, cheese, and meats.