Cottage Cheese Egg Bake

This cottage cheese egg bake transforms simple ingredients into a protein-packed meal perfect for breakfast, brunch, or even dinner. The creamy texture from cottage cheese creates a light, fluffy texture while adding extra protein that keeps you satisfied for hours.

I first created this recipe when trying to use up leftover cottage cheese in my refrigerator. What started as a kitchen experiment quickly became a family favorite that my children request at least twice a month for our weekend brunch gatherings.

Ingredients

• Eggs: provide structure and richness. Look for free range eggs for the best flavor and nutrition.
• Cottage cheese: creates a creamy texture and adds significant protein. Choose full fat for maximum flavor or low fat if watching calories.
• Milk: helps create the perfect consistency. Whole milk works best but any variety will do.
• Chopped spinach: adds color and nutrition. Fresh works beautifully but frozen works too just squeeze out excess moisture.
• Salt and pepper: are essential for enhancing all the flavors. Use kosher salt for better distribution.
• Garlic powder: adds depth without the harsh bite of fresh garlic. A little goes a long way.
• Shredded cheese: creates those irresistible golden patches on top. Sharp cheddar provides the most flavor.
• Bacon bits or diced vegetables: offer customization possibilities. Precooked ingredients work best to prevent excess moisture.

Step-by-Step Instructions

Create the Base:

Whisk together eggs until frothy and well combined about 30 seconds. Add cottage cheese breaking up any large curds with your whisk. Pour in the milk and season with salt pepper and garlic powder continuing to whisk until the mixture looks uniform. This creates a protein rich base for your egg bake.

Add Mix-ins:

Gently fold in your chopped spinach or other vegetables ensuring they are evenly distributed throughout the egg mixture. Next add about three quarters of your shredded cheese and all bacon bits or additional vegetables. Stir just until combined being careful not to deflate the eggs too much.

Prepare for Baking:

Pour your mixture into a well greased baking dish. An 8x8 inch dish works perfectly for this recipe creating the ideal thickness. Sprinkle the remaining shredded cheese evenly across the top which will create a beautiful golden crust as it bakes.

Bake to Perfection:

Place in a preheated 375°F oven on the middle rack. Bake for 30 to 35 minutes until the center is just set and no longer jiggles when gently shaken. The top should be lightly golden brown and slightly puffed. Avoid opening the oven door during the first 25 minutes to prevent sinking.

Rest Before Serving:

Allow your egg bake to rest for 5 to 10 minutes before slicing. This resting period allows the proteins to set fully making for neater slices. The egg bake will deflate slightly as it cools which is completely normal.

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My absolute favorite version of this dish includes baby spinach and sun dried tomatoes. The combination reminds me of a breakfast I enjoyed on vacation in Italy years ago when I stayed at a small family run inn where the owner proudly served her own version each morning made with ricotta instead of cottage cheese.

Make Ahead Instructions

This egg bake shines as a make ahead dish. You can prepare the entire recipe through the baking step then refrigerate overnight. When ready to serve simply reheat individual portions in the microwave for about 60 seconds or warm the entire dish covered in a 325°F oven for 15 minutes until heated through.

Ingredient Substitutions

The versatility of this recipe makes it perfect for using whatever you have on hand. Greek yogurt can replace some or all of the cottage cheese for a tangier flavor profile. Any milk works including non dairy alternatives like almond or oat milk though the texture may vary slightly. The vegetables can be swapped endlessly try bell peppers broccoli mushrooms or even roasted sweet potatoes.

Serving Suggestions

While delicious on its own this egg bake pairs beautifully with other breakfast favorites. Serve alongside toasted sourdough bread or warm biscuits for a heartier meal. For brunch add a simple green salad dressed with lemon vinaigrette to cut through the richness. During cooler months a cup of tomato soup makes this a comforting lunch option that provides a perfect balance of flavors.

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Nutrition Boost

This egg bake provides an excellent opportunity to increase your vegetable intake without sacrificing flavor. Consider adding nutrient dense options like finely chopped kale broccoli or bell peppers. If serving to children who might be vegetable hesitant blend spinach or other greens into the egg mixture for the nutrition benefits without visible pieces. The high protein content from eggs and cottage cheese helps maintain stable energy levels throughout the morning making this an ideal breakfast for busy days.

Frequently Asked Questions

→ Can I make this dish without spinach?

Yes! The spinach is optional. You can omit it or substitute with other greens like kale or parsley for added flavor and nutrition.

→ What type of cheese works best for this bake?

Shredded cheddar or mozzarella are excellent choices. You can also experiment with other melty cheeses like Gruyere or Monterey Jack for variety.

→ Can this egg bake be made ahead of time?

Absolutely! Bake it, let it cool, and refrigerate it in an airtight container. Reheat slices in the oven or microwave when ready to eat.

→ How can I make this dish vegetarian?

Simply skip the bacon and add diced vegetables such as bell peppers, mushrooms, or onions as a tasty substitute.

→ How long should I bake the dish?

Bake at 375°F (190°C) for approximately 30–35 minutes, or until the center is set, and the top is golden brown.