Baked Cottage Cheese Eggs

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: 4

Ingredients

6 large eggs
1 cup cottage cheese
½ cup shredded cheddar or mozzarella cheese
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons chopped chives or parsley
1 teaspoon butter or olive oil, for greasing

Instructions

Step 1: Preheat the oven.
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish with butter or olive oil.

Step 2: Whisk the eggs.
Crack the eggs into a large bowl and whisk until the yolks and whites are fully combined.

Step 3: Add the remaining ingredients.
Stir in the cottage cheese, shredded cheese, salt, pepper, garlic powder, and chives or parsley. Small cottage cheese curds will remain visible; this is normal.

Step 4: Fill the baking dish.
Pour the mixture into the prepared dish and spread it evenly.

Step 5: Bake.
Bake for 25–30 minutes, until the edges are lightly golden and the center is set. A thermometer inserted into the center should read 160°F (71°C). If the center is still wet, bake for a few more minutes.

Step 6: Rest and serve.
Let the baked eggs rest for 5 minutes before cutting into four portions. Serve warm.

Tips

For a smoother texture, blend the eggs and cottage cheese before stirring in the shredded cheese and herbs.
If your cottage cheese has excess liquid on top, drain that liquid before measuring.
Add up to ½ cup of cooked, cooled vegetables, such as spinach, mushrooms, or bell peppers. Drain them well first.
Avoid overbaking, which can make the eggs firm and release moisture.
Cottage cheese and shredded cheese contain salt, so adjust the added salt to your taste.

Storage

Refrigerate in an airtight container within 2 hours and use within 3–4 days.

Freeze individual portions for up to 2 months for best quality. Thaw overnight in the refrigerator.

Reheat in the microwave in short intervals or in a covered baking dish at 325°F (165°C) until heated through.

Serving Ideas

Serve with whole-grain toast and sliced tomatoes.
Pair with avocado and fresh fruit for breakfast.
Enjoy with a green salad for a light lunch.
Place a slice inside an English muffin for a breakfast sandwich.

Nutrition Benefits

Eggs and cottage cheese provide protein, while the cheeses contribute calcium. Eggs also supply choline and vitamin B12.

Estimated nutrition per serving: 250 calories, 23 g protein, 4 g carbohydrates, and 16 g fat. Values vary depending on the cottage cheese and shredded cheese used.

Recipe Q&A

Can I use low-fat cottage cheese?
Yes. Both low-fat and full-fat varieties work well.

Can I leave out the shredded cheese?
Yes. The bake will be less rich but will still set. Check it a few minutes early.

Can I prepare it the night before?
Yes. Mix the ingredients, cover, and refrigerate overnight. Pour into the greased dish before baking. The cold mixture may need a few extra minutes.

Why is my egg bake watery?
Excess liquid from cottage cheese or vegetables can cause this. Drain wet ingredients and bake until the center is fully set.

Can I make it in a muffin tin?
Yes. Divide among 8 greased standard muffin cups and bake for approximately 15–20 minutes, until set and the centers reach 160°F (71°C).