Go Back

Cottage Cheese Egg Bake

This cottage cheese egg bake is a quick and protein-packed breakfast, blending fluffy eggs with creamy cottage cheese and melted cheese for a warm, satisfying dish. Its simple ingredients create a tender, golden finish with a slightly jiggle in the center, perfect for busy mornings or casual brunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 4 large eggs room temperature
  • 1 cup cottage cheese full-fat or low-fat
  • 0.5 cup shredded cheese cheddar, mozzarella, or your choice
  • 0.5 cup vegetables chopped spinach, bell peppers, or scallions
  • 1 tbsp fresh herbs chopped chives or parsley
  • to taste salt and pepper

Equipment

  • Oven
  • Mixing bowl
  • Whisk or fork
  • Spatula
  • Baking Dish

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease your baking dish with butter or oil.
  2. Crack the eggs into a large mixing bowl and whisk thoroughly until the yolks and whites are fully combined, creating a smooth, slightly frothy mixture.
  3. Add the cottage cheese to the eggs and stir well, ensuring the mixture is creamy and evenly combined.
  4. Stir in the shredded cheese and your chopped vegetables, mixing until everything is evenly distributed and the mixture is slightly thickened.
  5. Season the mixture with salt, pepper, and chopped fresh herbs, then give it a gentle stir to incorporate the seasonings evenly.
  6. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula for a smooth top.
  7. Place the dish in the oven and bake for 25-30 minutes, until the edges are golden brown and the center is just set with a slight jiggle.
  8. Remove the bake from the oven and let it rest for 5 minutes; this allows it to firm up slightly and makes slicing easier.
  9. Slice into squares and serve warm, garnished with extra herbs or a dash of hot sauce for added flavor.