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.
Servings: 8
Equipment
- 9-by-13-inch baking dish
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.
Video
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: 227kcal | Carbohydrates: 3g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 304mg | Sodium: 563mg | Potassium: 180mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 0.003mg | Calcium: 222mg | Iron: 1mg
