Introduction
What if your breakfast could be high-protein, low-carb, meal-prep friendly—and actually taste amazing? Enter the Cottage Cheese Egg Bake, a savory, fluffy egg casserole that’s taken over breakfast tables and social feeds for good reason. With Google searches for “cottage cheese recipes” up over 80% this year alone, this protein-packed trend is no longer just a fad—it’s here to stay.
Whether you’re keto, gluten-free, or just love a satisfying breakfast, this egg bake is your ticket to easy, nutritious mornings.
Ingredients List
Base Ingredients:
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1/2 cup shredded cheddar cheese (or your favorite blend)
- 1/4 cup milk or cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & black pepper, to taste
Optional Add-Ins:
- 1/2 cup chopped spinach or kale
- 1/2 cup diced bell peppers or mushrooms
- 1/4 cup crumbled cooked bacon or breakfast sausage
- Chopped green onions or parsley for garnish
Substitutions:
- Swap cheddar with feta or goat cheese for a tangy twist
- Use egg whites for a lighter version
- Make it dairy-free with plant-based cheese and cottage cheese alternatives
Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Bonus: It’s 30% faster than traditional quiches or breakfast casseroles with crust!
Step-by-Step Instructions
Step 1: Preheat the oven
Set your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
Step 2: Whisk the eggs
In a large mixing bowl, crack and whisk all 8 eggs until smooth. Stir in the milk or cream, garlic powder, onion powder, salt, and pepper.
Step 3: Mix in cottage cheese and fillings
Add cottage cheese, shredded cheese, and any veggies or meats you’re using. Stir until well combined.
Step 4: Pour and bake
Pour the mixture into the prepared baking dish. Bake for 35–40 minutes, or until the center is set and a knife inserted comes out clean.
Step 5: Cool and slice
Let the bake rest for 5–10 minutes before slicing. Garnish with green onions or herbs, and serve warm.
Nutritional Information (Per Serving, based on 6 slices)
- Calories: 210 kcal
- Protein: 17g
- Fat: 14g
- Carbs: 3g
- Fiber: 0.5g
- Sugar: 1g
This meal contains 2x the protein of standard egg muffins with fewer carbs.
Healthier Alternatives
- Use low-fat or fat-free cottage cheese
- Omit the shredded cheese for a dairy-light version
- Load up with veggies like zucchini, tomatoes, or asparagus
- Bake in silicone muffin cups for portion-controlled mini egg bites
Serving Suggestions
- Pair with avocado toast or roasted sweet potatoes
- Serve alongside a fresh fruit salad
- Wrap in a tortilla for a protein-packed breakfast burrito
- Drizzle with hot sauce, pesto, or Greek yogurt
Common Mistakes to Avoid
- Overbaking: Causes a rubbery texture. Check doneness at 35 minutes.
- Using watery veggies without draining: Can make the bake soggy. Pre-sauté if needed.
- Skipping seasoning: Cottage cheese needs support—use herbs, spices, or a pinch of cayenne.
Storing Tips
- Store in an airtight container in the fridge for up to 4 days
- Reheat slices in the microwave for 30–45 seconds
- Freeze individual portions for up to 2 months—wrap tightly and thaw overnight
Conclusion
This Cottage Cheese Egg Bake is everything you want in a breakfast: easy, filling, protein-packed, and fully customizable. Whether you’re meal-prepping for the week or feeding a crowd, it’s a flavorful, fuss-free choice you’ll come back to again and again.
Try it out, share your own version in the comments, and don’t forget to subscribe for more smart breakfast recipes!
FAQs
Q: Can I use ricotta instead of cottage cheese?
A: Yes! Ricotta gives a creamier, less tangy texture.
Q: Is this keto-friendly?
A: 100%. It’s high in protein and very low in carbs.
Q: Can I make it dairy-free?
A: Use plant-based cottage cheese and dairy-free cheese or skip the cheese altogether.
Q: What size pan should I use?
A: A 9×9 or 8×8-inch square pan works best, or divide the mixture into muffin tins.
Q: Can I prep it the night before?
A: Yes! Assemble it, cover, and refrigerate. Bake in the morning.
