We all dream of those impossibly fluffy, cloud-like eggs you get at a fancy French bistro, but who has the time to whisk egg whites for a soufflé on a Tuesday? I have found the ultimate cheat code. This Baked Cottage Cheese Eggs recipe creates the lightest, fluffiest, most velvety scrambled eggs you have ever tasted, and the secret is the blender! By whipping cottage cheese into the eggs before baking, they puff up into a golden, airy masterpiece that feels like luxury but takes five minutes to prep.
All you need are eggs, cottage cheese, salt, pepper, and shredded cheddar. In a medium bowl, combine the eggs, garlic powder, salt, and pepper. We recommend baking them in a silicone mold and topping them with hot sauce. Whether you make them as baked cottage cheese eggs single serving portions or a full casserole, this high protein egg bake with cottage cheese is about to become your new favorite meal prep breakfast.
Jump to:
- Why You'll Love This Baked Cottage Cheese Eggs Recipe
- Ingredients for Baked Cottage Cheese Eggs
- How to Make Baked Cottage Cheese Eggs
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Baked Cottage Cheese Eggs
- Variations on Baked Cottage Cheese Eggs
- Equipment for Baked Cottage Cheese Eggs
- Storage Tips for Baked Cottage Cheese Eggs
- Adam's Tip for Baked Cottage Cheese Eggs
- FAQ about Baked Cottage Cheese Eggs
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Baked Cottage Cheese Eggs Recipe
Super High Protein: Each serving packs a serious protein punch from both eggs and cottage cheese, making this high protein egg bake with cottage cheese perfect for fueling your morning or post-workout recovery.
Meal Prep Friendly: This simple cottage cheese egg bake is ideal for make-ahead and reheat breakfasts throughout the week. Bake a batch on Sunday and you're set for days, similar to our Crack Breakfast Casserole.
Naturally Gluten Free: With no flour or bread, this recipe is naturally gluten free and works beautifully for low-carb or keto lifestyles. It's a healthy at home breakfast that everyone can enjoy.
Ingredients for Baked Cottage Cheese Eggs
This baked cottage cheese eggs recipe uses just a handful of simple ingredients. You can make this as baked cottage cheese eggs individual portions in a muffin tin or as one large casserole.
What You'll Need
For the Egg Mixture:
6 large eggs
1 cup cottage cheese (full-fat or low-fat works)
½ cup shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional Mix-Ins:
½ cup sautéed veggies (spinach, bell peppers, mushrooms)
¼ cup cooked bacon or sausage, crumbled
2 tablespoons fresh herbs (chives, parsley, or dill)
Hot sauce for serving
Why These Ingredients Matter
Cottage Cheese: The cottage cheese creates an incredibly creamy texture while boosting the protein content significantly. Don't worry, it doesn't taste "cottage cheese-y" once baked. The curds melt into the eggs beautifully, similar to how feta works in our Baked Feta Eggs.
Whole Eggs: Using whole eggs instead of just egg whites gives you a richer flavor and better texture. The yolks also add healthy fats that help you stay full longer, making this perfect for recipes with eggs healthy enough for any diet.
Shredded Cheddar: The cheese is customizable with any variety you like. Cheddar melts beautifully and adds a savory, salty flavor that pairs perfectly with the mild cottage cheese, similar to how we layer cheeses in eggs and cream cheese recipes.
How to Make Baked Cottage Cheese Eggs
This baked cottage cheese eggs recipe is foolproof. You can make these as baked cottage cheese eggs muffins or as one large casserole.
Step-by-Step Directions
1. Preheat the oven. Set your oven to 350°F. Grease a muffin tin with cooking spray or butter, or use a silicone mold for easy removal. For a single large casserole, use an 8x8-inch baking dish.
2. Whisk the eggs. In a medium bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and pepper until well combined. The mixture will look a bit lumpy from the cottage cheese curds, and that's perfect.
3. Add the cheese and mix-ins. Stir in the shredded cheddar and any optional mix-ins you're using, like sautéed veggies or cooked bacon. This is where you can customize your baked cottage cheese eggs individual servings.
4. Pour into the prepared pan. If making muffins, divide the mixture evenly among 12 muffin cups, filling each about ¾ full. For a casserole, pour the entire mixture into the greased baking dish.
5. Bake until set. Bake for 20-25 minutes for muffins, or 30-35 minutes for a casserole, until the eggs are puffed and set in the center. A toothpick inserted in the middle should come out clean, similar to testing a cottage cheese egg casserole recipes.
6. Cool slightly before serving. Let the eggs cool for 5 minutes in the pan. This allows for residual heat cooking and makes them easier to remove. If using a muffin tin, run a knife around the edges to loosen.
7. Serve warm. Top with hot sauce, fresh herbs, or a dollop of sour cream. These are delicious as eggs dishes for dinner or as a quick breakfast throughout the week.
Hint: Don't overbake! The eggs will continue cooking slightly after you remove them from the oven. Take them out when they're just set in the center for the creamiest texture.
My Top Tips for This Recipe
Use full-fat cottage cheese for the richest, creamiest texture. Low-fat works too, but the texture won't be quite as luscious. If you're making baked cottage cheese eggs muffins, use a silicone mold for the easiest release. No greasing required, and they pop right out. For baked cottage cheese eggs weight watchers style, use low-fat cottage cheese and egg whites to reduce points. You can also make these as baked cottage cheese eggs air fryer style by cooking at 320°F for 12-15 minutes in silicone cups, similar to how you'd prepare over easy egg recipes in smaller portions.
Little Moments in the Kitchen
Adam walked into the kitchen while I was whisking the eggs and cottage cheese together. "That looks weird, Mom," he said, staring at the lumpy mixture. I explained that the cottage cheese curds would melt into the eggs and make them super fluffy and creamy. He was skeptical until they came out of the oven, puffed and golden. "Okay, these are actually really good," he admitted after his first bite. "Can we put bacon in them next time?"
Later that week, I made a batch as baked cottage cheese eggs for one when Adam was at school. I added spinach and feta to mine and ate it with toast. It felt like such a fancy, restaurant-quality breakfast, but it only took me 25 minutes total. That's the kind of simple good food recipes I live for. If you love easy egg dishes, try our Zucchini and Feta Balls for another protein-packed option.
Substitutions for Baked Cottage Cheese Eggs
Cottage Cheese: Swap cottage cheese for ricotta cheese for a slightly sweeter, milder flavor. Greek yogurt also works in a pinch, though the texture will be a bit different, similar to cook with cottage cheese alternatives.
Cheddar Cheese: Use any cheese you like: Swiss, mozzarella, pepper jack, or even crumbled feta for a breakfast with feta cheese twist. You can also skip the cheese entirely for a lighter version.
Vegetables: Add any sautéed veggies you have on hand: zucchini, tomatoes, onions, or kale. For baked cottage cheese eggs with spinach, add about 1 cup of fresh spinach (it will wilt down).
Variations on Baked Cottage Cheese Eggs
Baked Cottage Cheese Eggs Keto: Skip any starchy vegetables and stick to low-carb options like spinach, mushrooms, and bell peppers. Use full-fat cottage cheese and plenty of cheddar. This makes perfect keto food meals for breakfast.
Baked Cottage Cheese Eggs with Bacon: Crumble 4-6 slices of cooked bacon into the egg mixture before baking. You can also add cooked sausage for a heartier version, similar to our soft food breakfast casseroles.
Italian-Inspired: Add sun-dried tomatoes, basil, and mozzarella cheese. Top with marinara sauce after baking for eggs dishes for dinner with an Italian twist.
Equipment for Baked Cottage Cheese Eggs
Muffin Tin or Silicone Mold: A 12-cup muffin tin works perfectly for baked cottage cheese eggs individual portions. Silicone molds are even better because the eggs pop right out, similar to preparing a baked egg dish in ramekins.
8x8-inch Baking Dish: For one large casserole instead of individual portions. Glass or ceramic both work beautifully and allow you to see when the edges are set.
Whisk and Medium Bowl: For mixing the eggs and cottage cheese until smooth. A fork works too, but a whisk incorporates more air for fluffier eggs.
Storage Tips for Baked Cottage Cheese Eggs
Refrigerate: Store cooked egg muffins or casserole slices in an airtight container for up to 5 days. This is perfect for a meal prep breakfast casserole approach.
Freeze: These freeze beautifully! Wrap individual muffins in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds.
Reheat: Microwave individual portions for 30-60 seconds, or reheat in the oven at 350°F for 10 minutes until warmed through. The texture stays surprisingly good, making these ideal for macro breakfast recipes throughout the week.
Adam's Tip for Baked Cottage Cheese Eggs
"Put them in the freezer and you have breakfast for the whole month! I like to reheat mine and put hot sauce on top. It's like having a fancy restaurant breakfast every morning, but faster!" For more easy breakfast ideas, check out our Baked Stuffed Baguettes.
FAQ about Baked Cottage Cheese Eggs
How do you bake cottage cheese eggs?
Whisk together eggs, cottage cheese, salt, pepper, and any mix-ins in a bowl. Pour into a greased muffin tin or baking dish. Bake at 350°F for 20-25 minutes for muffins or 30-35 minutes for a casserole until the eggs are set and slightly puffed. Let cool for 5 minutes before removing from the pan, similar to preparing cottage cheese egg dish variations.
Does cottage cheese melt when you bake it?
Yes, cottage cheese softens and melts into the eggs when baked, creating a creamy texture. The curds break down during baking and blend with the eggs, so you won't see or taste distinct cottage cheese pieces in the finished dish. This technique also works for tortilla baked eggs cottage cheese recipes.
What does adding cottage cheese to eggs do?
Adding cottage cheese to eggs increases the protein content significantly and creates an incredibly creamy, fluffy texture. The cottage cheese also adds moisture, preventing the eggs from drying out during baking. It's a simple way to make your breakfast more filling and nutritious, perfect for what to make for breakfast with eggs.
Can you use cottage cheese in the oven?
Absolutely! Cottage cheese is oven-safe and works beautifully in baked dishes. It softens and blends into other ingredients during baking, adding creaminess and protein without affecting the texture negatively. You can use it in casseroles, baked egg dishes, and even as a filling for stuffed shells, similar to cheddar cottage cheese baked eggs recipes.
Conclusion
It feels like a magic trick every time I pull this puffy, golden dish out of the oven. I hope this "soufflé hack" brings a little bit of Parisian luxury to your breakfast table, with absolutely none of the stress.
Whether you make them as baked cottage cheese eggs single serving portions or as one large casserole, they're always a hit. This simple cottage cheese egg bake proves that you don't need fancy techniques or hours in the kitchen to create something special. If you loved this recipe, don't miss these Fast and Fabulous Egg and Cottage Cheese Casserole from AllRecipes for more inspiration. Now grab that cottage cheese and let's start meal prepping!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked Cottage Cheese Eggs:
recipe
Baked Cottage Cheese Eggs
Equipment
- 1 Muffin tin or silicone mold Silicone works best for easy release
- 1 Medium mixing bowl For whisking the egg mixture
- 1 Whisk Helps incorporate air for fluffier eggs
- 1 8×8-inch baking dish (optional) Use if making a casserole version
- 1 Spatula Stirring and transferring eggs
Ingredients
For the Egg Mixture
- 6 large eggs
- 1 cup cottage cheese Full-fat or low-fat
- ½ cup shredded cheddar cheese Any melting cheese works
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Mix-Ins
- ½ cup sautéed veggies Spinach, mushrooms, bell peppers
- ¼ cup cooked bacon or sausage Crumbled
- 2 tablespoons fresh herbs Parsley, dill, or chives
- Hot sauce For serving
Instructions
- I always start by warming the oven to 350°F. While it heats, Olivia loves helping me set out the muffin tin or silicone molds. If you’re making the casserole version, simply grease an 8×8-inch pan. It’s such a small step, but it makes us feel like we’re officially “in cooking mode.”
- In a medium bowl, whisk the [eggs], [cottage cheese], [garlic powder], [salt], and [pepper]. The mixture will look a little lumpy from the cottage cheese, and that’s exactly how it should be. Olivia always giggles at how “bumpy” the mixture looks before it turns magically fluffy in the oven.
- Stir in the [shredded cheddar] and any optional add-ins like [veggies] or [bacon]. This is where Olivia loves to “design her own eggs,” sprinkling in whatever toppings she’s in the mood for that morning.
- Pour or scoop the mixture evenly into your muffin cups, fill each about ¾ full so they have room to puff. If you’re baking a casserole, just pour in the whole bowl. It already smells cozy and comforting at this point.
- Bake for 20–25 minutes for muffins or 30–35 minutes for a casserole. The eggs will puff up beautifully, Olivia always peeks through the oven window and says it looks like “little egg clouds rising.”
- Let the eggs cool for about 5 minutes so they can settle. Then pop them out and serve warm with herbs or hot sauce. These reheat so well that we often double the batch for grab-and-go breakfasts during busy school weeks.
Notes
• For a veggie-loaded version, stir in spinach, peppers, or mushrooms.
• For keto baked cottage cheese eggs, use full-fat dairy and low-carb mix-ins.
• These freeze wonderfully, perfect for meal prep breakfasts.
• Make an Italian version with sun-dried tomatoes, basil, and mozzarella.
• Reheat in the microwave for 30–60 seconds or in the oven at 350°F for 10 minutes.
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