The Cottage Cheese Egg Bake is a simple, tasty dish that brings together fluffy eggs, creamy cottage cheese, and a little bit of melty cheese on top. It’s the kind of breakfast or brunch that feels light but still really satisfying, with a soft, custardy texture that’s easy to enjoy any day of the week.
I love making this egg bake when I want something easy to prepare ahead of time. It’s one of those recipes where the ingredients just come together quickly, and the cottage cheese adds this great creaminess without being too heavy. Plus, I like to add a sprinkle of herbs or a little black pepper to give it a nice pop of flavor—it’s those small touches that really make it cozy for me.
My favorite way to serve it is right out of the oven, warm and slightly golden on top, paired with fresh fruit or a simple salad. It’s also perfect for busy mornings when you want something you can slice and pack for a quick breakfast. This egg bake is an easy way to start the day with a good mix of protein and comfort, and it’s always a hit with everyone at the table.
Key Ingredients & Substitutions
Eggs: Eggs are the base here, giving structure and fluffiness. For a lighter dish, use just egg whites or a mix of whole eggs and whites.
Cottage Cheese: Small curd cottage cheese works best for creaminess and texture. If you don’t have cottage cheese, ricotta is an excellent substitute for a similar creamy feel.
Cheddar Cheese: Adds a nice melt and sharp flavor. You can swap cheddar with mozzarella for a milder taste or pepper jack if you want a little spice.
Vegetables: Spinach and tomatoes add freshness and color. Feel free to swap with kale, bell peppers, or mushrooms depending on what you have and like.
Milk or Cream: Use milk for a lighter dish, or heavy cream for extra richness. Non-dairy milk works, but it may change the texture slightly.
How Do I Get the Perfect Set and Texture in My Egg Bake?
Getting a tender, creamy egg bake is all about gentle mixing and careful baking:
- Whisk eggs thoroughly but not too aggressively—avoid creating too many bubbles to keep the bake smooth.
- Gently fold in cottage cheese and veggies to keep the texture light.
- Use a moderate oven temperature (around 350°F/175°C) to cook evenly without over-browning.
- Bake until the edges are golden and the center is just set—test by gently shaking; it should jiggle slightly but not be liquid.
- Let it rest a few minutes after baking so it firms up and is easier to slice.
With these tips, your egg bake will come out fluffy, creamy, and perfectly cooked every time!
Equipment You’ll Need
- 9-inch baking dish – perfect size to hold your egg mixture and bake evenly.
- Large mixing bowl – for whisking eggs and folding in cottage cheese and veggies comfortably.
- Whisk or fork – helps blend the eggs smoothly without lumps.
- Spatula or spoon – handy for folding ingredients together without breaking the curds.
- Oven mitts – important for safely handling the hot baking dish when you take it out of the oven.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a smoky, meaty boost that pairs well with the creamy cheese.
- Swap spinach for kale or Swiss chard to change the greens’ flavor and add variety.
- Mix in chopped bell peppers or sautéed mushrooms for extra color and a mild sweetness.
- Use feta or goat cheese instead of cheddar for a tangy twist with a creamy texture.
Cottage Cheese Egg Bake
Ingredients You’ll Need:
Main Ingredients:
- 8 large eggs
- 1 cup cottage cheese (small curd preferred)
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (optional)
- 1/4 cup chopped fresh spinach or kale
- 2 tablespoons chopped fresh chives or green onions
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Cooking spray or butter (to grease the baking dish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and roughly 35-40 minutes to bake in the oven. After baking, allow a few minutes to cool before slicing and serving. In total, plan for around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Get the Oven and Baking Dish Ready:
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with cooking spray or butter to prevent sticking.
2. Mix the Eggs and Dairy:
In a large bowl, whisk the eggs until they’re all blended. Add in the cottage cheese, milk or cream, salt, pepper, and garlic powder if using. Stir gently until everything is mixed well but still light and airy.
3. Add the Veggies and Cheese:
Carefully fold in shredded cheddar cheese, diced tomatoes, chopped spinach or kale, and most of the chopped chives. Keep some chives aside for a fresh garnish after baking.
4. Bake Your Egg Mixture:
Pour everything into the prepared baking dish, spreading it evenly. Put it in the oven and bake for 35 to 40 minutes, or until the egg bake is fully set and the top is a lovely golden brown.
5. Cool, Garnish, and Serve:
Take the dish from the oven and let it cool for a few minutes. Sprinkle the reserved chopped chives on top for a fresh burst of color and flavor. Slice and serve warm, paired nicely with a fresh salad or fruit.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out excess moisture before adding it to the egg mixture. This helps prevent the bake from becoming watery.
How Long Can I Store Leftovers?
Store any leftover egg bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Can I Make This Egg Bake Ahead of Time?
Absolutely! You can prepare the mixture the night before, cover it, and refrigerate it. Just bake it fresh in the morning for best texture and flavor.
What Can I Substitute for Cottage Cheese?
If you don’t have cottage cheese, ricotta cheese is a great substitute that provides a similar creamy texture without changing the flavor too much.
