I wake up starving and this Baked Cottage Cheese Egg Bake gives me a hefty, sliceable breakfast that actually keeps me full until lunch.

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I’m obsessed with this Baked Cottage Cheese Egg Bake because it hits every breakfast itch I have. I love the tang of 1 cup cottage cheese folded into custardy eggs and those little browned edges that sing.

And the texture is wild, little curds, pockets of cream, edges that crisp up like heaven. I eat it straight from the dish or shove slices into a sandwich.

But the real flex is how it plays with flavors, especially when spinach joins the party. Egg Casserole Make Ahead?

Yes. It’s loud, simple, and impossible to resist.

Worth getting out of bed for.

Ingredients

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Cottage cheese: creamy protein punch, keeps it moist and it’s slightly tangy.
Eggs: they bind everything, add fluff and serious protein.
Milk or cream: adds richness, makes the bake silky and comforting.
Cheddar cheese: melty, sharp or mild, gives gooey, cheesy goodness.
Onion: sweet bite when cooked, adds depth and tiny crunchy bits.
Bell pepper or mushrooms: Basically color or earthiness, whichever mood you’re in.
Spinach: sneaks in greens, wilts down and won’t steal the show.
Garlic: punchy aroma and flavor, keeps it from tasting bland.
Salt: essential, wakes up all the other flavors.
Black pepper: subtle heat and a little edge on every bite.
Oregano or Italian seasoning: herbal background note that ties things together.
Olive oil or butter: sautés the veggies, adds golden flavor and richness.
Chives or green onions: fresh, oniony garnish that brightens each slice.

Ingredient Quantities

1 cup cottage cheese (full fat works best, but low fat is fine)

6 large eggs, at room temperature if you can

1/2 cup milk or cream (whole milk gives richer results)

1 to 1 1/2 cups shredded cheddar cheese, sharp or mild, your call

1 small onion, finely diced (about 1/2 cup)

1/2 cup diced bell pepper or 1/2 cup chopped mushrooms, optional but tasty

2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano or Italian seasoning

1 tablespoon olive oil or unsalted butter for sautéing the veggies

1/4 cup chopped chives or green onions for garnish, optional

How to Make this

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1. Preheat oven to 375 F and grease a 9 by 9 inch or similar sized baking dish with a little olive oil or butter.

2. If using frozen spinach, squeeze out as much water as you can and roughly chop; if fresh, roughly chop the leaves. Set aside.

3. Heat the tablespoon of olive oil or butter in a skillet over medium heat. Add the diced onion and optional bell pepper or mushrooms, cook until softened and starting to brown, about 5 to 7 minutes. Add the minced garlic in the last 30 seconds so it does not burn, then stir in the spinach until wilted. Remove from heat and let cool a minute.

4. In a large bowl whisk together the 6 eggs, cottage cheese, and 1/2 cup milk or cream until fairly smoothish. You can leave a few curds of cottage cheese if you like texture, personally i do.

5. Stir in 1 to 1 1/2 cups shredded cheddar, the sautéed veggies and spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano or Italian seasoning. Mix just until combined.

6. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle a little extra cheddar on top if you want a bubbly crust.

7. Bake in the preheated oven until the center is set and a knife comes out mostly clean, about 30 to 40 minutes depending on your dish and oven. If the top browns too fast loosely cover with foil for the last 10 minutes.

8. Let the bake rest for 5 to 10 minutes before slicing so it firms up and is easier to serve. This also makes the flavors settle.

9. Garnish with chopped chives or green onions and serve warm. It goes great with toast or a simple salad.

10. Leftovers keep well in the fridge for 3 to 4 days, reheat gently in the oven or microwave. Tip, room temperature eggs make a smoother bake, and full fat cottage cheese gives the creamiest result.

Equipment Needed

1. Oven (preheated to 375 F)
2. 9 x 9 inch baking dish (or similar size)
3. Large skillet (for sautéing onions, peppers and spinach)
4. Large mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Cutting board and sharp knife
8. Measuring cups and spoons
9. Box grater (for shredding cheddar) or pre-shredded cheese container

FAQ

Q: Can I use low fat cottage cheese or ricotta instead of full fat? A: Yes, you can. Low fat cottage cheese works fine but it makes the bake a bit less creamy. Ricotta is a good substitute too, it gives a milder texture and less tang.

Q: Do I have to sauté the veggies first? A: Not strictly, but you should. Sautéing the onion, pepper or mushrooms and garlic softens them and cuts down on extra water in the bake. If you skip it, drain any watery veggies well.

Q: How do I keep the bake from getting watery? A: Use room temperature eggs and drain frozen spinach thoroughly. Sauté veggies until most moisture is gone. Let the casserole rest 10 minutes after baking so liquids settle.

Q: Can I make this ahead or freeze it? A: Yes. Make ahead and refrigerate overnight, then bake when ready, you might add a few more minutes. For freezing, bake first, cool, wrap well and freeze up to 2 months. Reheat covered in oven at 350°F until hot.

Q: How long should I bake it and how will I know it is done? A: Bake about 30 to 40 minutes at 350°F in a 9×13 or similar dish. It's done when the center is set and a knife comes out mostly clean, and the top is lightly golden.

Q: Any quick serving or flavor tips? A: Let it sit a few minutes, then slice. Top with chopped chives or hot sauce, or serve with toast or a green salad. You can swap cheddar for a mix of cheeses or stir in cooked bacon or ham for extra flavor.

Cottage Cheese Egg Bake Recipe Substitutions and Variations

1 cup cottage cheese: ricotta for a similar texture, plain Greek yogurt for tang and creaminess, or silken tofu if you want it dairy free.
6 large eggs: 8 egg whites if you want less fat, 1 cup mashed silken tofu plus 2 eggs for a lighter bake, or use 3/4 cup chickpea flour + water for a vegan binder.
1/2 cup milk or cream: whole milk for richness, unsweetened almond or oat milk for dairy free, or 1/4 cup sour cream thinned with a little water for extra tang.
1 to 1 1/2 cups shredded cheddar: shredded mozzarella for meltiness, smoked gouda for a deeper flavor, or a sharp white cheddar if you want a bolder bite.

Pro Tips

1. Squeeze extra moisture out of frozen or fresh spinach with a clean dish towel or several layers of paper towel and press firmly. Less water means a firmer, non-soggy bake and brighter flavor.

2. Let the egg mixture rest for 5 minutes before baking so trapped air bubbles settle. That helps prevent large holes and gives a creamier, more even texture.

3. Use a mix of sharp and mild cheddar or add 25 to 50% mozzarella for stretch and less salty bite. Also grate your own cheese when possible; pre-shredded has anti-caking agents that can make the bake a little drier.

4. If the top is browning too fast, loosely tent foil over the dish for the last 10 to 15 minutes. For an extra glossy surface, brush a tiny bit of melted butter on top right after it comes out of the oven.

5. Cool the dish on a wire rack for at least 5 to 10 minutes before slicing. It firms up as it cools so slices hold together better and the flavors finish melding.

Cottage Cheese Egg Bake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I wake up starving and this Baked Cottage Cheese Egg Bake gives me a hefty, sliceable breakfast that actually keeps me full until lunch.

Servings

servings

Calories

247

kcal

Equipment: 1. Oven (preheated to 375 F)
2. 9 x 9 inch baking dish (or similar size)
3. Large skillet (for sautéing onions, peppers and spinach)
4. Large mixing bowl
5. Whisk
6. Spatula or wooden spoon
7. Cutting board and sharp knife
8. Measuring cups and spoons
9. Box grater (for shredding cheddar) or pre-shredded cheese container

Ingredients

1 cup cottage cheese (full fat works best, but low fat is fine)
6 large eggs, at room temperature if you can
1/2 cup milk or cream (whole milk gives richer results)
1 to 1 1/2 cups shredded cheddar cheese, sharp or mild, your call
1 small onion, finely diced (about 1/2 cup)
1/2 cup diced bell pepper or 1/2 cup chopped mushrooms, optional but tasty
2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or Italian seasoning
1 tablespoon olive oil or unsalted butter for sautéing the veggies
1/4 cup chopped chives or green onions for garnish, optional

Directions

Preheat oven to 375 F and grease a 9 by 9 inch or similar sized baking dish with a little olive oil or butter.
If using frozen spinach, squeeze out as much water as you can and roughly chop; if fresh, roughly chop the leaves. Set aside.
Heat the tablespoon of olive oil or butter in a skillet over medium heat. Add the diced onion and optional bell pepper or mushrooms, cook until softened and starting to brown, about 5 to 7 minutes. Add the minced garlic in the last 30 seconds so it does not burn, then stir in the spinach until wilted. Remove from heat and let cool a minute.
In a large bowl whisk together the 6 eggs, cottage cheese, and 1/2 cup milk or cream until fairly smoothish. You can leave a few curds of cottage cheese if you like texture, personally i do.
Stir in 1 to 1 1/2 cups shredded cheddar, the sautéed veggies and spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano or Italian seasoning. Mix just until combined.
Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle a little extra cheddar on top if you want a bubbly crust.
Bake in the preheated oven until the center is set and a knife comes out mostly clean, about 30 to 40 minutes depending on your dish and oven. If the top browns too fast loosely cover with foil for the last 10 minutes.
Let the bake rest for 5 to 10 minutes before slicing so it firms up and is easier to serve. This also makes the flavors settle.
Garnish with chopped chives or green onions and serve warm. It goes great with toast or a simple salad.
Leftovers keep well in the fridge for 3 to 4 days, reheat gently in the oven or microwave. Tip, room temperature eggs make a smoother bake, and full fat cottage cheese gives the creamiest result.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.