Name: Cottage Cheese Egg Bake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 large eggs; 16 ounces cottage cheese (fat-free, low-fat, or full-fat); 1/3 cup sliced green onions (green parts only); 1/2 cup shredded cheese (Trader Joe’s Mexican light cheese blend or light shredded cheddar cheese); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 to 1/2 cup of your choice: sautéed sliced mushrooms, diced tomatoes, cooked chopped sausage, cooked chopped bacon, or chopped fresh spinach; Olive oil spray

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Introduction

This Cottage Cheese Egg Bake is a creamy, protein-packed dish perfect for breakfast or brunch. With a blend of eggs, cottage cheese, and cheese, it’s both satisfying and versatile. Enjoy it plain or add your favorite mix-ins to customize the flavor.

The image shows a thick, round slice of baked egg dish with a golden-brown, slightly crispy top sprinkled with fresh green herbs. The interior is soft and creamy, made up of several layers of cooked eggs with a pale yellow color and a smooth texture. The dish is placed on a white plate with some green herb leaves and small chive pieces scattered around it. The background features a white marbled texture with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large eggs
16 ounces cottage cheese (fat-free, low-fat, or full-fat)
1/3 cup sliced green onions (green parts only)
1/2 cup Mexican light cheese blend or light shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Olive oil spray

Instructions

Step 1: Crack the eggs into a large bowl and whisk them thoroughly until smooth.
Step 2: Add the cottage cheese, sliced green onions (green parts only), shredded cheese, salt, and pepper to the whisked eggs.
Step 3: Mix all ingredients together thoroughly. For extra flavor, you can stir in 1/4 to 1/2 cup of an add-in like sautéed mushrooms, diced tomatoes, cooked sausage, cooked bacon, or chopped spinach.
Step 4: Lightly spray a 9×9-inch baking dish with olive oil, then pour the egg mixture into the dish.
Step 5: Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the bake is fully set and lightly golden on top.
Step 6: Remove from the oven and let the egg bake rest for 20 to 30 minutes before slicing. This resting time helps the flavors meld and allows the cottage cheese to firm up.

Tips & Variations

For extra richness, use full-fat cottage cheese and a sharper cheese blend.
Add herbs like chopped parsley or chives for a fresh twist.
Incorporate cooked vegetables such as bell peppers or zucchini to increase the veggie content.
Use a non-stick or glass baking dish to help with easy removal and cleanup.

Storage

Store leftover egg bake covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. Avoid reheating the entire dish multiple times to maintain texture and freshness.

How to Serve

A square white baking dish holds a baked egg casserole with two visible layers: a golden-brown top layer with lightly browned spots and scattered green herbs (chopped spring onions and parsley) and a soft, creamy yellow egg base beneath it. The casserole is cut into squares, with one square lifted on a wooden spatula, showing the fluffy texture inside. Around the dish, there are some cracked brown eggshells on the left, more chopped green onions and parsley scattered on a white marbled surface, along with some shredded orange cheese and a metal whisk on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this egg bake the night before?

Yes, you can assemble the mixture and refrigerate it overnight in the baking dish. Bake it fresh in the morning, adding 5-10 minutes to the baking time if necessary.

Is this recipe suitable for low-carb diets?

Absolutely. This cottage cheese egg bake is low in carbohydrates and high in protein, making it a great choice for low-carb or keto-friendly meal plans.