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Baked Cottage Cheese Eggs

Baked Cottage Cheese Eggs

Fluffy, protein-packed baked cottage cheese eggs that deliver 28g of protein per serving. This simple 5-ingredient breakfast takes just 25 minutes and requires zero stovetop babysitting. Perfect for meal prep, busy mornings, or weekend brunch!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • - 8 large eggs room temperature preferred
  • - 1 cup cottage cheese full-fat or low-fat
  • - 2 tablespoons unsalted butter melted
  • - 1/4 teaspoon sea salt
  • - 1/8 teaspoon black pepper freshly ground
Optional Add-ins (Choose Your Favorites):
  • - 2 tablespoons fresh herbs chives, dill, or parsley, chopped
  • - 1/4 cup shredded cheese cheddar, Swiss, or Gruyère
  • - 1/4 cup diced vegetables pre-cooked spinach, bell peppers, or mushrooms

Equipment

  • - 9x13-inch baking dish
  • - Large mixing bowl
  • - Whisk or fork
  • - Measuring cups and spoons
  • - Oven mitts
  • - Knife for testing doneness
  • - Spatula for serving

Method
 

  1. Preheat your oven to 375°F (190°C). Generously butter or spray a 9x13-inch baking dish, making sure to coat the bottom and sides thoroughly to prevent sticking.
  2. In a large mixing bowl, crack all 8 eggs and whisk vigorously until completely smooth with no visible egg whites. Add the cottage cheese and continue whisking for 30 seconds until well incorporated.
  3. Pour in the melted butter and whisk to combine. Add salt and pepper, then whisk briefly to distribute seasonings evenly throughout the mixture.
  4. If using optional ingredients like herbs or cheese, gently fold them into the mixture using a spatula. Avoid overmixing to maintain a light texture.
  5. Pour the egg mixture into your prepared baking dish, spreading it evenly with a spatula. The mixture should be about 1 inch deep. Place in the preheated oven and bake for 20-25 minutes.
  6. The eggs are done when the center is just set (slight jiggle is okay) and the top shows light golden patches. Insert a knife in the center—it should come out mostly clean. If needed, bake 2-3 minutes longer.
  7. Remove from oven and let rest for 5 minutes before cutting into squares. This resting period allows the proteins to set fully, making serving easier and improving texture.

Notes

NUTRITION INFORMATION (Per Serving)
Calories: 190 kcal
Macronutrients:
  • Protein: 17g
  • Total Fat: 12g
    • Saturated Fat: 5g
  • Total Carbohydrates: 4g
    • Dietary Fiber: 0g
    • Sugars: 2g
Micronutrients:
  • Cholesterol: 265mg
  • Sodium: 280mg
  • Calcium: 120mg (12% DV)
  • Iron: 1.2mg (7% DV)
  • Vitamin A: 520 IU (10% DV)
  • Vitamin B12: 0.8mcg (25% DV)
Percent Daily Values based on a 2,000 calorie diet. Nutritional information is approximate and may vary based on specific ingredients used.
RECIPE NOTES & TIPS
Temperature Matters: Allow eggs and cottage cheese to sit at room temperature for 15-20 minutes before mixing for smoother incorporation and more even cooking.
Texture Perfection: Don't overbake! The center should be just set but still slightly soft. Carryover cooking during the rest period will finish the job.
Cottage Cheese Selection: Small-curd cottage cheese blends more smoothly, while large-curd creates interesting texture. Both work beautifully—choose based on preference.
Preventing Watery Results: If your cottage cheese seems very wet, drain it in a fine-mesh strainer for 10 minutes before using. Always pre-cook any fresh vegetables you add to remove excess moisture.
Make It Your Own: This recipe is incredibly versatile. Try adding crumbled cooked bacon, sun-dried tomatoes, feta cheese, or fresh basil for flavor variations.
STORAGE & REHEATING
Refrigerator Storage: Store cooled portions in airtight containers for up to 5 days. Layer parchment paper between stacked pieces to prevent sticking.
Freezer Storage: Wrap individual portions tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Label with date for easy tracking.
Reheating Instructions:
  • Microwave: 45-60 seconds at 50% power (prevents rubbery texture)
  • Oven: 300°F for 10 minutes, covered with foil
  • Toaster Oven: 325°F for 6-8 minutes
Pro Tip: Add a splash of milk or water before reheating to restore moisture.
SUBSTITUTIONS & VARIATIONS
Dairy-Free Option: Replace cottage cheese with blended silken tofu (blend until smooth). Use plant-based butter or olive oil.
Lower Calorie Version: Use low-fat cottage cheese and reduce butter to 1 tablespoon. Nutritional values will decrease by approximately 30 calories per serving.
Flavor Variations:
  • Mediterranean: Add feta cheese, sun-dried tomatoes, and fresh basil
  • Southwest: Mix in diced green chiles, cumin, and top with salsa
  • Garden Veggie: Fold in sautéed spinach, mushrooms, and roasted red peppers
  • Cheesy Delight: Add 1/2 cup mixed shredded cheeses (cheddar, mozzarella, Parmesan)
Protein Boost: Add 1/2 cup cooked, crumbled turkey sausage or diced ham for an extra 8-10g protein per serving.
DIETARY INFORMATION
✓ Vegetarian ✓ Gluten-Free ✓ Keto-Friendly ✓ Low-Carb ✓ High-Protein ✓ Nut-Free ✓ Sugar-Free
Not suitable for: Vegan, Dairy-Free (without modifications)