baked eggs

Baked Cottage Cheese Eggs: Amazing Protein-Packed Breakfast Bliss

Start your morning with a warm, savory dish that’s simple to prepare, loaded with protein, and endlessly adaptable. Baked cottage cheese eggs combine creamy cottage cheese, whole eggs, and your favorite mix-ins to create a custardy, satisfying breakfast that works for meal prep, family brunch, or a quick solo meal.

Why this recipe works

• High in protein: Cottage cheese plus whole eggs delivers sustained energy and keeps you full longer.
• Low fuss: Mix, season, bake — no stovetop babysitting required.
• Versatile: Add vegetables, herbs, or cured meats to tailor flavor and macros.
• Great for batch cooking: Reheat easily and stays moist.

Ingredients (serves 2–4)

• 4 large eggs
• 1 to 1 1/2 cups cottage cheese (low-fat or full-fat, depending on preference)
• 1/4 cup milk or unsweetened dairy alternative (optional, for a lighter custard)
• 1/2 cup grated cheese (optional — cheddar, feta, or mozzarella)
• 1 small onion or 1/2 cup scallions, finely chopped
• 1 cup chopped vegetables (spinach, bell peppers, cherry tomatoes, or mushrooms)
• 2–3 tbsp fresh herbs (parsley, dill, or chives), chopped
• Salt and pepper to taste
• Olive oil or cooking spray for the baking dish

Simple method

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or similar baking dish.
2. If using vegetables that release water (mushrooms, spinach), sauté briefly in a skillet with a little oil just until softened. Drain any excess liquid.
3. In a mixing bowl, whisk eggs until uniform. Stir in cottage cheese, milk (if using), grated cheese, herbs, salt, and pepper.
4. Fold in the prepared vegetables and onion/scallions.
5. Pour the mixture into the prepared dish and smooth the top.
6. Bake 25–35 minutes, until the center is set and the top is lightly golden. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
7. Let rest 5–10 minutes before slicing. Serve warm or at room temperature.

Flavor variations

• Mediterranean: Add chopped sun-dried tomatoes, kalamata olives, spinach, and crumbled feta. Season with oregano.
• Southwest: Fold in black beans, diced red pepper, jalapeño, and cumin. Top with a sprinkle of cheddar and cilantro.
• Italian: Use basil, roasted red peppers, zucchini, and shredded mozzarella. Finish with a drizzle of olive oil and cracked pepper.
• Herb & smoked salmon: Add chopped dill, chives, and flaked smoked salmon after baking for a brunch-worthy option.

Meal prep & storage

• Refrigerate: Keep in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
• Freeze: Slice into portions and freeze up to 2 months. Thaw overnight in the fridge and reheat.
• Serving ideas: Pair with whole-grain toast, a side salad, or roasted potatoes for a complete meal.

Nutrition tips

• For higher protein: Use full-fat cottage cheese and add extra egg whites or a scoop of plain Greek yogurt.
• To cut calories: Use low-fat cottage cheese and omit extra grated cheese.
• For lower carbs: Keep vegetables low in starch (leafy greens, peppers, mushrooms).

Troubleshooting

• Too watery: Drain or pat sautéed vegetables before adding. Bake slightly longer to evaporate extra moisture.
• Too firm: Reduce baking time or add a splash more milk next time.
• Soggy middle: Let the bake rest before cutting to allow residual heat to finish cooking.

Quick FAQ

• Can I make this in muffin tins? Yes — bake for 12–18 minutes for individual portions.
• Is cottage cheese okay if I’m lactose intolerant? Some people tolerate cottage cheese because of lower lactose content, but use lactose-free cottage cheese if needed.
• Can I skip the extra cheese? Absolutely — the cottage cheese already gives creaminess and protein.

Conclusion

For a tested variation and additional tips on preparing a creamy, protein-rich casserole, see this Cottage Cheese Egg Bake (Easy + High Protein).