Baked Cottage Cheese Eggs

These Baked Cottage Cheese Eggs are my secret to irresistibly fluffy, protein-packed eggs that feel like a little morning luxury. With just a quick mix and bake, this high-protein egg recipe has become a comforting family favorite that my daughter Olivia and I make together on busy school mornings.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Baked Cottage Cheese Eggs, cottage cheese eggs recipe, easy baked eggs, high protein egg bake, meal prep breakfast

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 145kcal

Cost: $6

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

Use full-fat cottage cheese for the creamiest texture, though low-fat works beautifully too.
• 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.

Nutrition