Why You’ll Love This Recipe
A Cottage Cheese Egg Bake is the kind of dish that feels both wholesome and indulgent—creamy, comforting, and naturally high in protein. The cottage cheese melts seamlessly into the eggs, creating a custard-like texture without the need for heavy cream. It is incredibly versatile, allowing you to add vegetables, meats, or herbs depending on what you have on hand. I once tested this recipe using a reduced-fat cottage cheese to see if it would compromise the texture, and it baked up beautifully—light yet satisfying. This is a reliable breakfast or brunch recipe that works equally well for meal prep, as the leftovers reheat wonderfully. If you enjoy simple, nourishing bakes that require minimal effort, this one will quickly become a staple in your weekly rotation.
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Cottage Cheese Egg Bake: A Protein-Packed, Effortless Breakfast Favourite
- Total Time: 45 mins
- Yield: 6 servings
Description
A high-protein, fluffy, and versatile egg bake made with cottage cheese, eggs, and simple seasonings—perfect for breakfast meal prep or a healthy brunch.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup milk (any kind)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup diced veggies (spinach, bell peppers, onions, optional)
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9 baking dish.
- In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, garlic powder, and onion powder.
- Stir in shredded cheese and any desired vegetables.
- Pour the mixture into the prepared baking dish.
- Bake for 30–35 minutes, or until the center is set and top is lightly golden.
- Cool for 5 minutes before slicing and serving.
Notes
- Add cooked bacon, sausage, or ham for extra protein.
- Use full-fat cottage cheese for a richer texture.
- This reheats well—perfect for meal prep.
- Swap cheddar for Swiss, pepper jack, or feta depending on flavor preference.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs
Eggs form the rich, structural base of the bake. Their natural protein content ensures firmness while still allowing a soft, tender centre.
Cottage cheese
Cottage cheese adds creaminess and boosts the protein content. It melts into the mixture, enhancing moisture without adding heaviness.
Shredded cheese
A small amount of shredded cheese deepens the flavour and contributes to a golden, crisp top as the bake cooks.
Spinach
Spinach introduces freshness, colour, and nutritional value. It wilts gently into the mixture while maintaining vibrancy.
Green onions
Green onions add mild sharpness and balance the creaminess of the eggs and cottage cheese.
Garlic powder
A simple seasoning that enhances savoury depth throughout the bake.
Salt and pepper
These foundational seasonings ensure the flavours remain balanced and bright.
Directions
Begin by preheating the oven and lightly greasing a baking dish to prevent sticking. In a large mixing bowl, whisk the eggs until smooth and well combined. Add the cottage cheese and continue whisking until incorporated; small curds will remain, but they dissolve during baking. Stir in the shredded cheese, chopped spinach, green onions, garlic powder, salt, and pepper. The mixture should be evenly combined without overmixing, which helps retain a tender texture.
Pour the mixture into the prepared baking dish and smooth the surface as needed. Bake until the centre is set and the top develops a light golden colour. A gentle wobble in the middle is normal—it will firm as it cools. Allow the bake to rest for a few minutes before slicing to ensure clean, even portions. Serve warm for the best texture, though it holds its structure well even once cooled.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6–8 portions.
Preparation time: 10 minutes
Cooking time: 30–35 minutes
Total time: About 45 minutes
Storage/reheating
Once cooled, store slices in an airtight container in the refrigerator for up to four days. Reheat gently in a 180°C (350°F) oven for 8–10 minutes or warm individual portions in a skillet. The texture remains pleasantly firm. Freezing is also possible; wrap slices well and reheat directly from frozen for convenience.
Variations and Customizations
Mediterranean Version
Add chopped sun-dried tomatoes, olives, and a sprinkle of oregano for a bright, savoury twist.
High-Protein Boost
Fold in cooked diced chicken or turkey for extra protein and heartiness.
Veggie-Packed Bake
Include bell peppers, zucchini, or mushrooms for added texture and colour.
Cheddar and Broccoli
Swap spinach for cooked broccoli florets and use sharp cheddar for a classic combination.
Spicy Kick
Mix in diced jalapeños or a pinch of crushed red pepper flakes to introduce heat.
Herb Garden Blend
Add fresh dill, parsley, or basil for a fragrant, herb-forward version.
Low-Carb Breakfast Casserole
Incorporate cooked sausage and omit vegetables for a more traditional low-carb breakfast bake.
Feta and Spinach
Replace shredded cheese with crumbled feta for a tangier, Greek-inspired flavour.
Roasted Red Pepper Addition
Fold in chopped roasted red peppers for sweetness and depth.
Mushroom and Thyme
Sauté mushrooms with thyme before adding to the mixture for an earthy enhancement.
FAQs
Can I use ricotta instead of cottage cheese?
Yes, ricotta works well and produces a slightly smoother texture.
Should I cook the spinach before adding it?
No, fresh spinach wilts naturally during baking.
Can I make this bake ahead of time?
Yes, prepare and bake it the night before; reheat before serving.
Why is my egg bake watery?
Excess moisture from vegetables may cause this; pat them dry before adding.
Can I use frozen spinach?
Yes, but thaw completely and squeeze out moisture first.
Can I bake this in muffin tins?
Absolutely; reduce baking time to 15–18 minutes.
Is full-fat cottage cheese necessary?
No, low-fat versions work well and still yield a creamy texture.
Can I add meat?
Yes, include cooked bacon, sausage, or chicken for added flavour.
Why did my egg bake puff up?
This is normal and settles as it cools.
Can I freeze leftovers?
Yes, freeze slices well-wrapped for up to three months.
Conclusion
This Cottage Cheese Egg Bake offers simplicity, nourishment, and versatility in one dish. From busy weekday breakfasts to leisurely brunches, its creamy texture and protein-rich profile make it both practical and satisfying. With countless ways to customise the flavour, it adapts effortlessly to your preferences while maintaining a dependable, tender crumb every time.
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