Cottage Cheese Egg Bake is a simple, comforting dish that blends fluffy eggs with creamy cottage cheese for a light but satisfying meal. It’s perfect for breakfast or brunch, with a soft, custardy texture and a mild, cheesy flavor that makes it super gentle on the palate.
I love making this bake when I want something easy but still a little special without a lot of fuss. The cottage cheese keeps the eggs nice and moist, and you can easily add in chopped veggies or a sprinkle of herbs to mix things up. It’s one of those dishes that feels homey and filling without being heavy, which I really appreciate.
My favorite way to enjoy this is warm right out of the oven, maybe with a side of fresh fruit or some whole grain toast. It’s also great for leftovers, so I often make a double batch to have ready for quick mornings. This bake has become a go-to for me when I want something wholesome, tasty, and totally no-stress to prepare.
Key Ingredients & Substitutions
Eggs: Eggs are the base of this dish, providing structure and a fluffy texture. Use large eggs for consistent results. If needed, you can swap up to two eggs for egg whites to lighten it up.
Cottage Cheese: Small curd cottage cheese works best here, giving a creamy texture without overwhelming the bake. If you don’t have cottage cheese, ricotta is a good substitute with a similar mild flavor.
Milk: Milk keeps the bake moist and tender. Whole or 2% milk is ideal, but skim milk or a plant-based milk like unsweetened almond can work too.
Vegetables (Spinach, Bell Pepper, Green Onions): Fresh veggies add flavor, color, and nutrition. Feel free to swap in mushrooms, zucchini, or tomatoes depending on what you have. Just chop them finely so they cook evenly.
Seasonings: Salt and pepper are basics, while garlic powder and dried herbs add depth. Fresh herbs like parsley or basil are excellent alternatives when you want a fresher taste.
How Do You Ensure the Egg Bake Cooks Evenly and Doesn’t Get Watery?
Balancing moisture is key to a good egg bake. Here’s how to get it right:
- Lightly drain cottage cheese if it’s very wet, but don’t dry it completely—those curds add creaminess.
- Mix eggs, cottage cheese, and milk well to create a smooth batter that sets uniformly.
- Chop vegetables small so they release less water and cook through in the baking time.
- Use a greased baking dish to prevent sticking and encourage even cooking on the edges.
- Bake at 350°F (175°C) and check doneness with a toothpick; you want a slightly firm but tender center.
Taking these steps will give you a fluffy, moist, and nicely set bake without sogginess. Let it rest a few minutes before slicing to finish setting up.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for cooking the egg bake evenly without it being too thick or thin.
- Mixing bowl – for whisking together eggs, cottage cheese, and milk smoothly.
- Whisk – helps blend ingredients well and break up any lumps in the cottage cheese.
- Knife and cutting board – to chop the veggies neatly and safely.
- Spatula or serving knife – makes it easy to cut and serve the bake without it falling apart.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon for a smoky, meaty flavor that pairs nicely with the creamy cottage cheese.
- Use shredded cheddar or feta cheese instead of or in addition to cottage cheese for a sharper, tangy taste.
- Mix in chopped mushrooms or zucchini for extra veggies that add moisture and texture.
- Sprinkle in fresh herbs like dill or chives after baking to brighten the flavor and add freshness.
How to Make Cottage Cheese Egg Bake
Ingredients You’ll Need:
Main Ingredients:
- 6 large eggs
- 1 cup cottage cheese (small curd preferred)
- 1/2 cup milk (whole or 2%)
Vegetables:
- 1 cup fresh spinach, chopped
- 1/2 cup diced bell pepper (red or green)
- 2 green onions, sliced
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried oregano or Italian seasoning (optional)
Other:
- Butter or oil (for greasing the baking dish)
Time You’ll Need
This recipe takes about 10 minutes to prepare and approximately 30-35 minutes to bake, making the total time around 40-45 minutes. It’s an easy and quick dish to get ready for breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or oil to prevent sticking.
2. Mix the Egg Base:
In a large mixing bowl, whisk together the eggs, cottage cheese, and milk until everything is nicely combined and smooth.
3. Add Vegetables and Seasonings:
Stir in the chopped spinach, diced bell pepper, and sliced green onions. Then add salt, black pepper, garlic powder, and dried oregano or Italian seasoning if you like. Mix all gently but well.
4. Bake the Egg Mixture:
Pour your egg mixture into the greased baking dish, spreading it evenly. Place it in the oven and bake for 30 to 35 minutes. To check if it’s done, insert a knife or toothpick in the center; it should come out clean when the bake is ready.
5. Cool and Serve:
Remove the dish from the oven and let it cool for about 5 minutes. Then cut into squares and serve warm. You can enjoy it on its own or with fresh fruit, toast, or salsa for a delightful meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw and squeeze out any excess water from frozen spinach before adding it to the egg mixture to avoid sogginess.
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 Add Cheese to This Recipe?
Absolutely! Feel free to mix in shredded cheddar, mozzarella, or feta for extra flavor. Add it when mixing the eggs and cottage cheese.
Is This Recipe Suitable for Meal Prep?
Yes, it works great for meal prepping. Make the bake ahead of time, slice it into portions, and store in the fridge for quick breakfasts throughout the week.