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Baked Cottage Cheese Eggs is a simple, low-carb recipe packed with protein that's perfect for breakfast or meal-prep. Simply whisk together eggs, cottage cheese, shredded cheese, and seasonings, then bake until creamy, fluffy, and lightly golden.
Just like my recipes for Instant Pot Egg Bites, Crustless Zucchini Pie, and Green Chile Egg Casserole, the cottage cheese not only adds protein and flavor to the eggs, but also keeps the baked eggs fluffy and tender.
Baked Cottage Cheese Eggs at a Glance
- Yield: 8 generous servings
- Time Needed: 5 minutes to prep + 40-45 minutes to bake
- Ideal For: An easy breakfast, meal prep, or hearty breakfast sandwiches
- Protein-Packed: Each serving provides 20 grams of protein
- What To Expect: Because the base contains no bread, hash browns, or milk, this cottage cheese egg bake is lighter than a traditional breakfast casserole while still baking into sturdy, sliceable portions.
- Dietary Notes: As written, the recipe is gluten-free and contains 3 grams of carbohydrates per serving.
Kristen's Key Tips for Cottage Cheese Eggs
I have been folding cottage cheese into my scrambled eggs for more years than I can count! It made my eggs extra rich and creamy without tasting like cottage cheese.
And after success with baking eggs for Breakfast Sliders and Copycat Egg McMuffins, I decided to marry the two ideas together. The result is a creamy, fluffy egg bake that has a decent boost of protein.
But before you grab your whisk, keep the following tips in mind for the best texture and flavor.
- The ingredients in cottage cheese matter. The ingredients matter more than using full-fat or reduced fat. In my testing, brands with more gums or stabilizers did not blend into the eggs as smoothly and produced a rubbery texture.
- Grease the baking dish well or line with parchment paper. This ensures you can slice the baked cottage cheese eggs into nice even portions without leaving remnants in the pan. I find using parchment paper best.
- Tent with foil if needed. Check on the cottage cheese egg bake after 30 minutes in the oven. If the edges are browning quicker than the center is setting up, tent with foil to keep the eggs tender all the way through.
- Don't overbake. Just like when making a classic quiche or asparagus frittata, a bit of wiggle left in the center ensures the cottage cheese eggs remain creamy and tender, rather than rubbery or dried-out.
Happy Cooking! xo Kristen
Notes on Ingredients
- Cottage Cheese: Avoid fat-free cottage cheese and brands with a long list of gums or stabilizers. Look for 4% or 2% small-curd cottage cheese that is made with simply milk, cream, and salt for the best results. I personally love the brands Daisy or Good Culture.
- Monterey Jack Cheese: I like Monterey Jack cheese here because it is subtle and creamy, which works well with the cottage cheese. Feel free to use Colby Jack or Mozzarella for similar results. For a more pronounced cheese flavor, try a medium or sharp cheddar. For the smoothest melt, grate the cheese from a block rather than using bagged shredded cheese. But using bagged shredded cheese here is not a deal breaker.
- Parmesan Cheese: Parmesan adds enough salty, savory flavor to keep the mild cottage cheese from tasting flat. Grate it from a wedge or use pre-grated Parmesan cheese sold in a tub in the refrigerated section rather than shelf-stable Parmesan.
- Seasonings: Salt and pepper are obvious additions, but I also like to add in a bit of garlic powder for additional savory flavor. Feel free to omit or swap it out for onion powder.
How to Make Baked Cottage Cheese Eggs
- Whisk together eggs with salt, pepper, and garlic powder.
- Add cottage cheese and whisk again to combine, then fold in the grated Parmesan and shredded cheese.
- Pour the mixture into a 9-by-13-inch baking dish that has been generously greased or lined with parchment paper.
- Bake for 40-45 minutes, until the edges are set and lightly golden and the center is nearly set with only a slight jiggle. Begin checking through the oven door at 30 minutes. If the top is browning before the center is set, loosely tent with foil and continue baking.
- Remove from the oven and let cool in the pan for about 10 minutes. Then slice and serve as desired.
Texture of Cottage Cheese
Is the Cottage Cheese Noticeable?
The cottage cheese softens and blends into the eggs as they bake, although a few small curds may remain visible.
While I don't mind the added texture, if that is at all bothersome to you (or your picky eaters), blend the eggs, seasonings, and cottage cheese together until smooth. Let rest for 5-10 minutes to allow the air bubbles to naturally escape, then fold in the cheese and bake as directed.
Variations and Optional Add-Ins
I personally love this Cottage Cheese Egg Bake as written or with added spinach. But you can opt to add in meat for additional protein or potatoes for more of a breakfast casserole vibe.
Keep in mind that in doing so, you will need to use a deep casserole dish to account for additions, and the bake time will increase slightly.
- Add Spinach: Thaw a 10-ounce package of frozen chopped spinach, then squeeze it very dry before stirring it into the egg mixture.
- Add Vegetables: Add up to 2 cups total of sautéed vegetables, such as onions, peppers, or mushrooms, or leftover roasted vegetables. Just be sure to blot dry with a paper towel if needed to prevent the veggies from watering down the eggs. Then, spread the cooked vegetables evenly over the bottom of the casserole dish, pour the cottage cheese egg mixture over the vegetables, and bake.
- Add Potatoes: Add up to 16 ounces of defrosted frozen cubed potatoes or 2-3 cups of leftover air fryer potato cubes or homemade potatoes O'Brien to the baking dish, pour the egg mixture over the potatoes, and bake, noting that you likely will need to add 5-10 minutes to the bake time.
- Add Meat: Add up to 1 pound of cooked, crumbled sausage or 1 cup of diced ham to the baking dish before adding the eggs. I would also reduce or omit the added salt to account for the saltiness of the meat, cottage cheese, and Parmesan.
- Swap the Cheese: Try crumbled feta or goat cheese in place of Parmesan for a tangy bake, or swap Monterey Jack cheese for sharp cheddar for more cheese-forward flavor.
Serving Suggestions
I find myself making these Baked Cottage Cheese Eggs on repeat. They are perfect for busy mornings, meal prep, post-workout snacks, and even a light dinner.
- As a Weekday Breakfast: Serve with fresh fruit and a homemade muffin, such as a gluten-free cinnamon muffin or a cranberry orange muffin.
- Pack in the Protein: Round out breakfast with a cottage cheese smoothie or bowl of Instant Pot yogurt topped with homemade granola.
- Make a Breakfast Sandwich. Place a slice of the baked cottage cheese eggs in between toasted English muffin halves or a homemade buttermilk biscuit, top with optional baked bacon, ham, or cooked breakfast sausage, and enjoy a tasty spin on a homemade Egg McMuffins. You can make about 12 sandwiches with 1 recipe.
- For a Light Vegetarian Meal: Pair with a light salad, such as a strawberry spinach salad, or roasted veggies like roasted broccoli.
Storage Suggestions
- Refrigerate: After baking, let the eggs cool fully. Slice into individual portions, then transfer to a storage container, separating layers by parchment paper if needed. Refrigerate for up to 4 days.
- Reheat: Reheat individual slices on a heat-safe plate in the microwave in 30-second intervals to warm through. If your microwave allows it, heat at 50% power. A gentle heat helps prevent the eggs from becoming tough or rubbery.
- Note on Freezing: I have found that when frozen and defrosted, the texture of the cottage cheese eggs is a bit spongy, so I don't recommend it. That said, when tucked into a breakfast sandwich, the texture of the defrosted baked cottage cheese eggs is forgivable.
More Easy Egg Bake Recipes
- Ham and Egg Breakfast Casserole
- Hashbrown Breakfast Casserole
- Breakfast Strata with Spinach and Cheese
- Easy Potato Frittata
- Green Chile Egg Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cottage Cheese Egg Bake
Made with simple ingredients and just minutes of prep, these creamy Baked Cottage Cheese Eggs deliver 20 grams of protein per serving. Perfect for breakfast or meal prep.
Video
Ingredients
- 12 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups small-curd full-fat cottage cheese, one 16-ounce container, see recipe notes
- ¼ cup grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Arrange a rack in the middle of the oven, if needed, and preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish, or line it with parchment paper, leaving an overhang on two sides for easy lifting.
- In a large bowl, whisk together eggs with ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until the eggs are fully broken down.
- Add the cottage cheese and whisk again until well combined.
- Fold in the ¼ cup grated Parmesan cheese and 1 cup shredded Monterey Jack cheese and then transfer to the prepared baking dish.
- Bake for 40-45 minutes, or until the eggs are nearly set with only a slight jiggle in the center of the pan. Begin checking through the oven door at 30 minutes. If the top is browning before the center is set, loosely tent with foil and continue baking.
- Let cool in the pan for 10 minutes, then slice and serve. If you lined your pan with parchment paper, use the parchment overhang to lift the baked eggs from the dish before slicing.
Equipment
- 9-by-13-inch baking dish
Notes
Cottage Cheese: Avoid fat-free cottage cheese and brands with a long list of gums or stabilizers. In my testing, they did not blend into the eggs as smoothly and could give the finished bake a less pleasant texture or flavor.
For Smooth Texture: Blend the eggs, seasonings, and cottage cheese together until smooth. Let rest for 5-10 minutes to allow the air bubbles to naturally escape, then fold in the cheese and bake as directed.
Monterey Jack Cheese: Shred from the block for the smoothest melt. You can also swap it out for shredded mozzarella, Colby, or sharp cheddar.
Parmesan: It is best to use refrigerated grated Parmesan or grate it yourself from a wedge. Don’t use shelf-stable Parmesan.
Halving the Recipe: Cut the ingredients in half, use an 8-inch square baking dish, and reduce the bake time to 35-40 minutes, checking on browning at the 25-minute mark.
Storage: Place slices of the baked eggs in an airtight container, separated by pieces of parchment paper. Store in the refrigerator for up to 4 days.
Nutrition
Calories: 227kcalCarbohydrates: 3gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 304mgSodium: 563mgPotassium: 180mgFiber: 0.1gSugar: 2gVitamin A: 618IUVitamin C: 0.003mgCalcium: 222mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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