Cottage Cheese Egg Bake

Egg bake recipe troubles in the morning? I get it. You’re hungry, you want something quick and filling, but there’s just not enough oomph in another plain omelette. Trust me, I’ve been in that “ugh, cereal again?” rut myself. That’s right where this Cottage Cheese Egg Bake sneaks in and saves breakfast — it’s got rich flavor, takes barely any fuss, and fills you up for hours. Oh, and it’s kind of perfect if you like juggling meal prep during busy weeks (who doesn’t?). Want to try something new? Check out my favorite baked brie recipe if you need a lazy brunch idea, or if you’re craving more veggies, this hearty baked vegetable and egg casserole is fantastic too.
Cottage Cheese Egg Bake

Why you’ll love this recipe

Okay, real talk — Cottage Cheese Egg Bake is a big deal at my house. Not just any breakfast does what this one does. The eggs get all fluffy and soft, and the cottage cheese melts right in, so the texture is… well, honestly, maybe too good for just a Tuesday. The top gets that slight browning (yum), and each slice feels hearty. The best part: you don’t need fancy kitchen gadgets, just a bowl and your trusty baking pan.

People always say, “Cottage cheese in eggs? Really?” But I swear, it’s not as weird as it sounds. It’s more like a clever breakfast hack. The flavor isn’t overpowering, it just adds a little creamy goodness. And you control the extras, so you can pop in chopped spinach, bell peppers, a bit of bacon, whatever’s sitting in the fridge looking lonely.

This recipe works great for brunch crowds or for cutting into squares to eat all week. Also, it reheats like a dream, so leftovers don’t just disappear in the black hole of the back fridge (we’ve all lost Tupperware back there). My family literally fights over the last piece, so you know it must be a winner.

“I never thought I’d love an egg bake recipe so much. I made this for meal prep on Sunday, and my kids begged for seconds. Reheats perfectly!”

egg bake recipe

Tips for Success

Let’s keep it super simple, but here’s a handful of things I wish someone had told me before I started making cottage cheese egg bake on the regular.

For starters, don’t forget to grease the baking dish. This is not the moment to skimp, or you’ll be scraping egg off the sides for eternity. I’ve been there — not fun. If you want a little extra flavor, use butter instead of oil.

Let your eggs and cottage cheese chill on the counter for ten minutes before starting. They blend way nicer when not icy cold. Oh, and don’t overbake! Pull it out as soon as the middle is barely set, because it keeps cooking after you take it out.

If you want to throw in veggies or meat, give them a quick sauté first. Raw mushrooms or peppers make the bake watery otherwise. And if you love cheese (who doesn’t), sprinkle a little cheddar on top for dramatic effect.

By the way, this cheesy baked vegetable rolls recipe is another way to use up random veggies in your fridge, and it goes perfectly with this egg bake.

egg bake recipe

More meal prep breakfast recipes

I wish I could say I wake up early to make pancakes from scratch every morning. Not happening. Real life means meal prep wins. This cottage cheese egg bake has become my MVP because I cut slices, box up portions, and avoid drive-thru breakfasts all week.

My fridge is a line-up of breakfasts now — I even squeeze in a deviled egg salad recipe sometimes, for days when I want something cold. If I’m in the mood for something extra cozy, I go with homestyle beef and cheddar egg noodle bake for lunches, but honestly, the egg bake has front-row status. You can serve a warm slice straight from the microwave and feel like a literal breakfast champion.

So, next time you’re tired of limp granola bars, make this. You’ll thank yourself Wednesday morning (and possibly every day after).

Cottage Cheese Egg Bake

How to make it

Making this cottage cheese egg bake is so easy, you’ll wonder why you ever stuck to boring scrambled.

Here’s what you need:

  • 8 large eggs (I just use whatever is on sale)
  • 1 cup cottage cheese (full fat is my favorite for creaminess)
  • 1 cup shredded cheddar cheese, or whatever cheese haunts the back of your fridge
  • 1/2 cup milk (almond, oat, whatever works)
  • Chopped veggies or ham, totally up to you
  • Salt and pepper

What to do:

  1. Preheat your oven to 350°F. Grease a small casserole dish (8×8 works for me).
  2. In a big bowl, whisk the eggs till happy (kind of frothy).
  3. Stir in cottage cheese and shredded cheddar. Add the milk, salt, and pepper. Toss in veggies or ham if you’re using them.
  4. Pour it all into your greased pan. Sprinkle a little more cheese if you’re feeling wild.
  5. Bake about 35 minutes, until the center’s just set and the sides pull away a little.
  6. Let it cool for 10 minutes before slicing. If you can wait, props to you. I never do.

Got leftovers? Just pop squares in the fridge and microwave them in the morning. They’ll taste like you made them fresh.

If you like this one, you’ll probably get a kick out of my egg roll in a bowl recipe too — fast, fun, and no baking required.

Serving Suggestions

Let’s make this cottage cheese egg bake even better:

  • Top with hot sauce for an extra kick (seriously, do it).
  • Serve with buttered toast or a quick salad for a fancy-ish brunch.
  • Try with salsa, green onions, or a dollop of sour cream.
  • Pair a slice with sweet fruit for a full-on breakfast spread.

Wanna keep your breakfast on point? There are tons of fun ideas if you’re into bakes and prep-ahead meals. Check out the ultimate the best veggie pasta bake or this ultimate creamy cheesy baked ziti recipe for lunch and dinner inspiration. (Trust me, they’re worth a peek.)

Common Questions

Can I swap in low-fat cottage cheese?
Yep, it works. The richness drops a hint, but it still turns out creamy.

What veggies taste best in this bake?
Spinach, bell peppers, mushrooms, and diced tomatoes get my vote every time. They don’t get soggy.

Can I freeze this?
Honestly, yes! Let it cool, cut into squares, and stick them in the freezer. Microwave to reheat and you’re good to go.

How long does it last in the fridge?
I’d say about four days, if it’s not demolished before then.

Do picky eaters like it?
Shockingly, yes. My nephew (who hates everything green) eats it with ketchup.

Breakfast that Actually Feels Exciting

If you’re tired of the same old, give this cottage cheese egg bake a whirl. It’s almost laughably easy and way more filling than you’d expect. Plus, you can change it up a hundred ways if you like — that’s what keeps it fun. Need more ideas? This breakfast casserole, comforting hashbrown egg bake, or another clever cottage cheese egg bake all bring something new to the table. I swear, homemade breakfast really does make mornings brighter — just try it, and you’ll see what I mean.
Cottage Cheese Egg Bake

Cottage Cheese Egg Bake

A quick and filling breakfast option that combines fluffy eggs and creamy cottage cheese, perfect for meal prep or brunch with added veggies or meats.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 230 kcal

Ingredients
  

Main Ingredients

  • 8 large large eggs Use whatever eggs are on sale.
  • 1 cup cottage cheese Full fat is recommended for creaminess.
  • 1 cup shredded cheddar cheese Or any cheese you have on hand.
  • ½ cup milk Can use almond, oat, or any preferred milk.
  • to taste salt and pepper Add according to your preference.

Optional Ingredients

  • as desired chopped veggies or ham Sauté first if adding raw ingredients.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease an 8×8 inch casserole dish.
  • In a large bowl, whisk the eggs until frothy.
  • Stir in the cottage cheese and shredded cheddar cheese. Add the milk, salt, and pepper. Incorporate veggies or ham if using.
  • Pour the mixture into the greased baking dish and sprinkle a bit more cheese on top if desired.

Baking

  • Bake for about 35 minutes, or until the center is just set and the edges begin to pull away from the sides.
  • Let it cool for 10 minutes before slicing.

Notes

Sprinkle with hot sauce for extra flavor. Serve with buttered toast or a salad for brunch. This dish reheats well, making it perfect for meal prep.
Keyword Breakfast Casserole, Cheesy Egg Bake, Cottage Cheese Egg Bake, Healthy Breakfast, meal prep

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