Cheesy Cottage Cheese Egg Bake
A creamy baked egg casserole made with cottage cheese and cheddar, sliced into squares for an easy breakfast.
Equipment
- 8 inch square baking dish
- Large mixing bowl
- Whisk
- kitchen thermometer
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup cottage cheese full fat gives a creamier texture
- 1 cup shredded cheddar cheese plus a little extra for the top
- ½ cup whole milk unsweetened oat or almond milk also works
- ¼ tsp black pepper
- 1 tsp butter for greasing the dish
- 1 cup cooked chopped vegetables or diced ham optional, sauteed and drained first
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease an 8 inch square baking dish.
- Whisk. Beat the eggs in a large bowl until frothy, then add the milk and pepper.
- Stir. Mix in the cottage cheese, cheddar, and any cooked vegetables or ham until evenly combined.
- Bake. Pour into the dish, sprinkle with a little extra cheese if you like, and bake for 40 minutes, until the center is set and reaches 160 F.
- Rest. Cool for 10 minutes so the bake firms up for clean slices.
Notes
Substitutions: Use any melting cheese in place of cheddar, and unsweetened oat or almond milk in place of dairy milk.
Tips: Cook raw vegetables first so they do not release water into the eggs.
Storage: Refrigerate leftovers for 3 to 4 days and reheat until hot.
Nutrition does not include the optional vegetables or ham.