Baked Cottage Cheese Eggs Recipe: A Protein

I created Baked Cottage Cheese And Eggs using simple staples to make a quick, protein-packed breakfast that’s ideal for busy mornings.

I used to skip cottage cheese for breakfast cause it seemed boring, then I tried this baked version and wow, it flipped my whole morning routine. Think creamy full fat cottage cheese folded with eggs into something that sets like a savory cloud, but still holds a little bite.

I kept expecting it to be heavy, and it wasn’t, which made me curious enough to try tweaks every week. This one became my go to for High Protein Egg Meals when I need something quick but not basic.

If you like eggs and cottage cheese, you might actually look forward to mornings now.

Why I Like this Recipe

– I like that it doesnt take forever, I can have it ready even on busy mornings
– I like that it actually fills me up for hours, not just a little snack
– I like the creamy, comforting texture, reminds me of home food
– I like that leftovers reheat well and still taste good so I can eat it later

Ingredients

• Eggs: High protein and rich in vitamins, they keep you full and help muscle repair
• Cottage cheese: Thick and creamy, packed with casein protein slow digesting so you stay satisfied
• Shredded cheese: Adds melty fat and calcium, boosts flavor and gives a cheesy texture
• Spinach: Light source of fiber iron and vitamins, brightens dish with fresh green notes
• Cherry tomatoes: Sweet and tangy, juicy bursts add vitamin C and a pop of acidity
• Olive oil: Healthy monounsaturated fat, helps carry flavors and makes edges golden brown
• Garlic and chives: Garlic gives savory punch chives add mild oniony freshness and color

Ingredient Quantities

• 4 large eggs
• 1 cup (240 g) full fat cottage cheese
• 1/2 cup (50 g) shredded cheddar or mozerella
• 2 tbsp milk or cream (optional)
• 1 tbsp olive oil or melted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, minced or 1/4 tsp garlic powder
• 1/2 cup fresh spinach, roughly chopped (optional)
• 6 cherry tomatoes, halved (optional)
• 1 tbsp chopped chives or parsley
• cooking spray or extra oil for greasing

How to Make this

1. Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking dish with cooking spray or a little olive oil or melted butter.

2. Let the cottage cheese sit at room temp for 5 minutes so it mixes easier, then put it in a bowl with the eggs, milk or cream if using, olive oil or melted butter, salt, pepper and minced garlic or garlic powder. Whisk or beat until mostly combined, don’t worry if it’s a bit lumpy.

3. Stir in the chopped spinach if you’re using it, and fold in about half of the shredded cheddar or mozzarella so it gets distributed inside.

4. Pour the mixture into the prepared dish, smooth the top with a spatula, and scatter the remaining shredded cheese over the surface.

5. Arrange the halved cherry tomatoes on top if using, cut side up, they add moisture and a little brightness while baking.

6. Bake in the middle of the oven for 20 to 25 minutes, or until the edges are golden and a knife inserted near the center comes out mostly clean and the eggs feel set.

7. If you want a browner top, switch the oven to broil for 1 to 2 minutes at the end but watch it closely so it doesn’t burn.

8. Let the casserole rest for 5 minutes to finish setting, sprinkle chopped chives or parsley over the top, cut into 4 portions and serve warm.

Equipment Needed

1. Oven preheated to 375°F (190°C)
2. 8×8 inch baking dish, greased with spray or oil
3. Large mixing bowl for the cottage cheese and eggs
4. Whisk or fork (or a handheld mixer if you want it smoother, but its fine either way)
5. Rubber spatula for folding and smoothing the top
6. Measuring cups and spoons for cheese, milk, salt etc
7. Cutting board and sharp knife to chop spinach and halve tomatoes
8. Oven mitts or potholders to handle the hot dish
9. Pastry brush or cooking spray as an extra for greasing if needed

FAQ

Baked Cottage Cheese Eggs Recipe: A Protein Substitutions and Variations

• Cottage cheese swaps: use equal parts ricotta for a similar creamy texture, or 1 to 1 strained Greek yogurt for a tangier, thicker finish. For a dairy free option try blended silken tofu, it won’t be exactly the same but bakes up nicely.
• Shredded cheddar or mozzarella swaps: gruyere or Swiss give a nuttier melt, feta or goat cheese add tang but use a bit less since they’re saltier. If you want extra gooeyness, mix in a little shredded Monterey Jack.
• Milk or cream swaps: use any unsweetened plant milk like oat or almond, or stir in a spoon of plain yogurt to loosen the cottage cheese. You can also skip liquid and the bake will just be denser.
• Olive oil or melted butter swaps: use avocado oil, ghee, or a neutral oil like sunflower. For lower fat, just coat the dish with nonstick spray or wipe it with a little cooking oil.

Pro Tips

– Pulse the cottage cheese and eggs in a blender or food processor for 8 to 12 seconds if you want a silkier custard, but dont overdo it if you like little curds for texture.

– Stop tomatoes from watering down the bake: halve them, sprinkle a pinch of salt and let them sit on a paper towel for 5–10 minutes then blot, or roast them quickly on a sheet to concentrate flavor before adding.

– Moisture is the enemy, especially from the greens. If you use fresh spinach squeeze it dry or give it a quick sauté to remove extra water, otherwise the casserole can turn soggy.

– Amp up the flavor by adding a small spoon of Dijon or a teaspoon of grated Parmesan to the mix, and use at least one sharper cheese (sharp cheddar, aged gouda) with mozzarella for better flavor without sacrificing melt.

– Watch the edges not just the center: if the top is browning too fast, loosely cover with foil mid-bake and test doneness with a toothpick, a little wobble is ok because it keeps setting while it rests.