Baked Cottage Cheese Eggs

This protein-packed baked cottage cheese egg casserole transforms simple ingredients into a creamy, satisfying breakfast that keeps me going until lunch. I discovered this recipe during a busy work week and it's become my favorite make-ahead breakfast solution for hectic mornings.

This recipe saved me countless mornings when I needed something substantial and nutritious. My sister initially shared a version of this with me when I complained about my usual breakfast leaving me hungry by 10 AM. Now it's in my regular rotation especially on Sunday meal prep days.

Ingredients

• Eggs: 6 large – the foundation of the dish providing structure and protein
• Cottage Cheese: 2 cups – creates a custard-like texture while boosting protein content
• Sharp Cheddar: 1 cup grated – adds richness and signature cheesy flavor
• Salt and Pepper: to taste – essential for bringing out the flavors of the eggs and cheese
• Optional Add-Ins: chopped spinach, bell peppers, mushrooms, or bacon for customizing flavor profiles

I recommend using full-fat cottage cheese for the creamiest texture. Small or large curd works equally well, but small curd tends to blend more seamlessly into the final dish.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat. This temperature creates the perfect environment for a golden top while keeping the interior creamy. Taking the time to let your oven fully preheat ensures even cooking throughout the dish.

Grease the Baking Dish:

Thoroughly coat a medium-sized baking dish with butter or cooking spray. Pay special attention to the corners and sides where sticking is most likely to occur. This step is crucial for easy serving later.

Prepare the Egg Mixture:

In a large mixing bowl, crack all six eggs and whisk until the whites and yolks are completely incorporated. Add the cottage cheese and grated cheddar, then mix until evenly distributed. The mixture will look somewhat lumpy from the cottage cheese, which is perfectly normal and creates wonderful texture in the final dish.

Season and Add Extras:

Add salt and pepper to taste. I typically use about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, but adjust based on your preference. This is where you can get creative with additions such as a handful of spinach, some diced bell peppers, or cooked bacon pieces folded gently into the mixture.

Pour and Bake:

Transfer the mixture to your greased baking dish, spreading it evenly to the corners. Place in the middle rack of your preheated oven and bake for 25 to 30 minutes until the top develops a beautiful golden brown color and the center is set but still slightly jiggly.

Serve and Enjoy:

Allow the dish to rest for about 5 minutes after removing from the oven. This resting period helps the eggs set completely, making for cleaner slices when serving. Cut into portions and serve warm for the best flavor experience.

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The cottage cheese truly transforms in this recipe. I was initially skeptical about using it, as I never enjoyed it plain, but when baked, its unique texture creates pockets of creaminess throughout the casserole. My husband, who claims to hate cottage cheese, has seconds every time I make this without realizing the secret ingredient.

Storage Solutions

This casserole keeps beautifully in the refrigerator for up to 3 days stored in an airtight container. The flavors actually develop and improve overnight, making it an ideal make-ahead breakfast. To reheat individual portions, microwave for 60 to 90 seconds or place in a 350°F oven for about 10 minutes until warmed through. You can also enjoy it cold or at room temperature, which makes it perfect for busy mornings or packed lunches.

Smart Substitutions

When creating this recipe, feel free to experiment with different cheese combinations. While sharp cheddar provides excellent flavor, try incorporating feta for tanginess, gruyere for nuttiness, or pepper jack for a spicy kick. For those watching calories, reduced-fat dairy products work well, though the texture may be slightly less creamy. Vegetarians can load up on vegetables, while meat lovers might add crispy bacon, crumbled sausage, or diced ham for added flavor and protein.

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Serving Suggestions

This versatile dish pairs beautifully with so many sides. For a complete breakfast, serve alongside whole grain toast and fresh fruit for balanced nutrition. For brunch entertaining, present it with a light arugula salad dressed with lemon vinaigrette to cut through the richness. During cooler months, I love serving it with roasted tomatoes or sautéed mushrooms for additional depth of flavor. This casserole also makes a satisfying light dinner when paired with a hearty vegetable soup.

The Health Benefits

This protein powerhouse provides sustained energy throughout the morning thanks to its balanced nutritional profile. The combination of eggs and cottage cheese creates a complete protein source containing all essential amino acids. The dish is naturally low in carbohydrates, making it suitable for those following keto or low-carb eating plans. For those watching sodium intake, simply adjust the added salt and choose lower sodium cheese options. The recipe is naturally gluten free and can be adapted to fit many dietary preferences.

Frequently Asked Questions

→ What’s the best type of cheese to use?

Sharp cheddar works great, but you can experiment with feta, mozzarella, or gouda for a unique flavor twist.

→ Can I make this dish dairy-free?

Yes, you can substitute cottage cheese with silken tofu or a dairy-free alternative, and use vegan cheese instead of cheddar.

→ How can I add more vegetables to this dish?

Mix spinach, bell peppers, mushrooms, or your favorite veggies into the egg mixture before baking for added nutrients and flavor.

→ How do I keep the eggs from overbaking?

Check the eggs at the minimum baking time by inserting a knife; if it comes out clean, they’re done. Avoid exceeding the suggested time to keep them moist.

→ Can I prepare this ahead of time?

Absolutely! Prepare the mixture the night before, cover, and refrigerate. Bake it fresh in the morning for a quick and easy breakfast.