This Cottage Cheese Egg Bake is a protein-packed, versatile dish that combines fluffy eggs with creamy cottage cheese and fresh vegetables. It’s perfect for breakfast, brunch, or even a light dinner, and can be easily customized to suit your taste.

Why You’ll Love This Recipe

I love how this egg bake is both nutritious and satisfying. The cottage cheese adds a creamy texture and boosts the protein content, keeping me full for hours. It’s also incredibly easy to make and reheats beautifully, making it ideal for meal prep. Plus, I can switch up the vegetables and cheeses based on what I have on hand, so it never gets boring.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs: The fresher, the better.
Cottage Cheese: Full-fat makes it extra creamy.
Your Favorite Cheese: I love sharp cheddar.
Fresh Veggies: Whatever’s in season.
Simple Seasonings: Just the basics do the trick.

Directions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Whisk the eggs in a large bowl until light and fluffy.
Add the cottage cheese, your chosen shredded cheese, chopped vegetables, and seasonings to the eggs. Mix until well combined.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 35–40 minutes, or until the center is set and the top is golden brown.
Let it rest for a few minutes before slicing and serving.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

Variations

I often like to mix things up with this recipe. Here are some variations I’ve tried:

Mediterranean Style: Add feta cheese, olives, and sun-dried tomatoes.
Meat Lovers: Include cooked bacon, sausage, or diced ham.
Veggie Delight: Incorporate mushrooms, spinach, or zucchini.
Spicy Kick: Mix in diced jalapeños or a dash of hot sauce.
Dairy-Free: Use plant-based cheese and dairy-free cottage cheese alternatives.

Storage/Reheating

This egg bake stores and reheats wonderfully:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezer: Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator and reheat as desired.

FAQs

Can I make this ahead of time?

Yes, I often prepare the mixture the night before and refrigerate it. In the morning, I just bake it as directed. It makes mornings so much easier.

What type of cottage cheese works best?

I prefer using full-fat cottage cheese for a creamier texture, but low-fat versions work as well. Just be aware that the texture might be slightly different.

Can I use egg whites instead of whole eggs?

Absolutely. I’ve made this with a combination of whole eggs and egg whites to reduce cholesterol and calories. It still turns out delicious.

How do I know when the egg bake is done?

I check by inserting a knife or toothpick into the center. If it comes out clean and the top is golden brown, it’s ready.

Can I add herbs or spices?

Definitely. I like to add fresh herbs like parsley or chives, and sometimes a pinch of paprika or garlic powder for extra flavor.

Conclusion

This Cottage Cheese Egg Bake is a staple in my kitchen. It’s easy to make, customizable, and packed with protein. Whether I’m serving it for a family brunch or prepping meals for the week, it never disappoints. Give it a try, and I’m sure it will become a favorite in your home too.