Simple Baked Cottage Cheese Eggs: Easy, Healthy Breakfast

Introduction

Okay, friend, let’s talk breakfast. Are you like me, always rushing out the door, wishing you had something warm, protein-packed, and absolutely delicious to grab? Or maybe you just want a cozy weekend brunch that feels special but takes zero effort? Well, get ready, because these Baked Cottage Cheese Eggs are about to become your absolute favorite thing.

Seriously, picture this: fluffy, cheesy eggs baked to perfection with pockets of creamy cottage cheese and your favorite veggies. It’s like a crustless quiche but infinitely easier and faster. No fancy techniques, no standing over a hot stove – just mix, bake, and enjoy! It’s the kind of recipe that feels like a warm hug on a plate, and I just know you’re going to fall in love with how incredibly simple and satisfying it is.

Why You’ll Love This Recipe

• Fast: Prep takes maybe 5 minutes, tops. The oven does the rest!
• Easy: If you can whisk and chop, you can make this. Seriously, no special skills required.
• Healthy: Packed with protein thanks to the eggs and cottage cheese to keep you full and energized.
• Versatile: It’s a blank canvas! Swap the cheese, add different veggies, throw in some cooked meat… the possibilities are endless!

Ingredients

Here’s what you’ll need to whip up this magic:

• 6 large eggs: The base of our fluffy bake.
• 1 cup cottage cheese: This is the secret! It adds moisture, creaminess, and extra protein without making things heavy. I usually use full-fat for maximum richness, but low-fat works too!
• ½ cup shredded cheese (cheddar or mozzarella): For that classic cheesy goodness. Use your favorite!
• ½ cup chopped vegetables (spinach, bell peppers, or onions): Adds flavor, texture, and nutrients. Whatever you have on hand works great!
• ½ teaspoon garlic powder: A little savory depth.
• ½ teaspoon salt: Essential for bringing out all the flavors.
• ¼ teaspoon black pepper: Just a pinch for a little warmth.
• Fresh herbs for garnish (optional): A sprinkle of chives or parsley makes it look extra pretty and taste fresh.

How to Make It

Alright, let’s get baking! It couldn’t be simpler.

1. First things first, preheat your oven to 350°F (175°C). You’ll also want to lightly grease a small baking dish – an 8×8 inch square dish or a similar size works perfectly. This helps prevent sticking.
2. In a medium bowl, whisk those eggs until they’re nice and blended.
3. Now, add the cottage cheese to the bowl with the eggs. Give it a good stir to combine. Don’t worry if there are still small curds of cottage cheese; they’ll melt into creamy pockets as it bakes!
4. Stir in the shredded cheese, chopped vegetables, garlic powder, salt, and pepper. Mix everything together until it’s evenly distributed.
5. Pour the mixture into your prepared baking dish.
6. Pop it into the preheated oven and bake for 25-35 minutes. How do you know it’s done? The edges will look set and lightly golden, and the center should be firm when you gently jiggle the dish.
7. Let it sit for a few minutes before slicing and serving. If you have fresh herbs, sprinkle them over the top now for a burst of color and freshness.

Substitutions & Additions

This recipe is super forgiving and loves variations! Feel free to get creative:

• Cheese Swap: Gruyere, Monterey Jack, Colby, or even a blend would be delicious instead of or in addition to cheddar or mozzarella.
• Veggie Boost: Try chopped mushrooms (sauté them first to reduce moisture!), zucchini, cherry tomatoes (cut in half), or broccoli florets. Just make sure larger or watery veggies are pre-cooked or patted dry.
• Add Some Meat: Cooked and crumbled bacon, sausage, or diced ham are fantastic additions for a heartier bake.
• Spice It Up: Add a pinch of red pepper flakes, a dash of hot sauce to the mix, or some smoked paprika for a different flavor profile.
• Herb Heaven: Mix fresh dill, chives, or parsley directly into the egg mixture before baking.

Tips for Success

A few little pointers to make sure your baked eggs turn out perfectly every time:

• Don’t Overbake: Keep an eye on it, especially towards the end of the baking time. Overbaked eggs can become rubbery. You want them just set.
• Grease Well: A little butter, oil, or non-stick spray goes a long way in ensuring your beautiful bake slides out easily.
• Veggie Prep: If using veggies with high water content like mushrooms or zucchini, quickly sautéing them beforehand helps remove excess moisture and prevents a watery final dish.
• Chop Small: Make sure your veggie pieces are relatively small so they cook through and distribute evenly.

How to Store It

If you happen to have any leftovers (a rare occurrence in my house!), they store beautifully.

Once the baked eggs have cooled completely, cover the baking dish tightly with plastic wrap or foil, or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days.

To reheat, you can gently warm slices in the microwave or pop them back into a low oven until heated through.

FAQs

Got questions? I’ve got answers!

• Can I use low-fat cottage cheese? Absolutely! The texture might be slightly less creamy, but it will still work and be delicious.
• Can I make this ahead of time? You can definitely chop your veggies and shred your cheese ahead of time. You could also mix the wet ingredients (eggs, cottage cheese) and dry ingredients (cheese, veggies, spices) separately and combine right before baking. I don’t recommend mixing everything together and storing it unbaked, as the salt can start to break down the eggs.
• Can I make these in muffin tins? Yes! This is a fantastic way to make individual portions for grab-and-go breakfasts. Reduce the baking time to around 20-25 minutes, checking for firmness.
• How do I know when it’s truly done? The center should no longer be liquidy. Gently touch the center; it should feel set, not wobbly. The edges will pull away slightly from the dish.

Simple Baked Cottage Cheese Eggs

Fluffy, cheesy eggs baked to perfection with pockets of creamy cottage cheese and your favorite veggies. It's like a crustless quiche but infinitely easier and faster.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Equipment

• small baking dish 8x8 inch square dish or similar size
• Medium bowl
• Oven

Ingredients

  

Ingredients

• 6 large eggs
• 1 cup cottage cheese full-fat or low-fat
• 0.5 cup shredded cheese cheddar or mozzarella
• 0.5 cup chopped vegetables spinach, bell peppers, or onions
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• Fresh herbs for garnish (optional)

Instructions

 

• First things first, preheat your oven to 350°F (175°C). You'll also want to lightly grease a small baking dish – an 8x8 inch square dish or a similar size works perfectly. This helps prevent sticking.
• In a medium bowl, whisk those eggs until they're nice and blended.
• Now, add the cottage cheese to the bowl with the eggs. Give it a good stir to combine. Don't worry if there are still small curds of cottage cheese; they'll melt into creamy pockets as it bakes!
• Stir in the shredded cheese, chopped vegetables, garlic powder, salt, and pepper. Mix everything together until it's evenly distributed.
• Pour the mixture into your prepared baking dish.
• Pop it into the preheated oven and bake for 25-35 minutes. How do you know it's done? The edges will look set and lightly golden, and the center should be firm when you gently jiggle the dish.
• Let it sit for a few minutes before slicing and serving. If you have fresh herbs, sprinkle them over the top now for a burst of color and freshness.

Notes

This recipe is very versatile! Try different cheeses (Gruyere, Monterey Jack), veggies (sautéed mushrooms, zucchini, cherry tomatoes, broccoli), or add cooked meats (bacon, sausage, ham).
Spice it up with red pepper flakes or smoked paprika. Mix fresh herbs directly into the egg mixture.
Tips: Don't overbake (eggs will be rubbery); grease the dish well; if using watery veggies, sauté them first; chop veggies small so they cook evenly.
Store cooled leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or low oven.
FAQs: Low-fat cottage cheese works. Chop veggies/shred cheese ahead, but don't mix everything unbaked. Can bake in muffin tins (reduce time to 20-25 mins). Done when center is set and not wobbly, and edges pull away.

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