Cottage Cheese and Egg Bake
This Cottage Cheese and Egg Bake is my go-to when I want something wholesome, protein-packed, and super easy to whip up. It’s one of those perfect recipes for breakfast, brunch, or even a light dinner when you need something comforting but not too heavy.
I started making this dish when I was trying to clear out my fridge one weekend, and it’s been on repeat ever since. It’s endlessly customizable, great for meal prep, and my family loves it. The combo of cottage cheese and eggs gives it that creamy, fluffy texture that’s just so satisfying.
If you’re looking to increase the protein in your diet, you might also love my Cottage Cheese Avocado Toast, Cottage Cheese Egg Salad, or Cottage Cheese Pancakes. All are great for breakfasts or lazy weekend brunches.
Table of Contents
Why You’ll Love This Recipe
- Protein-packed and filling: Thanks to the cottage cheese and eggs, it’s a satisfying, nutritious option.
- One bowl, one dish: Minimal cleanup required!
- Great for meal prep: Make it ahead and enjoy throughout the week.
- Customizable: Add in your favorite veggies, cheeses, or herbs. I like to clean out my vegetable bin using ingredients for this recipe.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Green bell pepper: Adds crunch and a mild sweetness.
- Red bell pepper: Brings color and a slightly sweeter flavor than green.
- Small onion: Gives a flavorful base to the dish.
- Butter or olive oil: For sautéing the veggies and adding a bit of richness.
- Cottage cheese: The star ingredient for creaminess and extra protein.
- Large eggs: Bind everything together and provide structure.
- Milk: Helps create a silky texture in the egg mixture.
- Shredded mozzarella or cheddar cheese (optional): Adds gooey, melty deliciousness.
- Black pepper: Adds a little flavor and a slight kick without being overwhelming.
- Dried herbs (parsley or chives, optional): For a touch of extra flavor and color.
How to Make This Cottage Cheese and Egg Bake
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a large skillet over medium heat, melt the butter or heat the olive oil.
- Add diced bell peppers and onion. Cook for about 5 minutes, stirring occasionally, until softened.
- In a large bowl, whisk together cottage cheese, eggs, milk, salt, pepper, and herbs until smooth.
- Fold the cooked vegetables and shredded cheese (if using) into the egg mixture.
- Pour everything into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, until the top is golden and the center is set. Let cool for a few minutes before slicing into squares and serving.
Substitutions and Additions
- Add spinach: Toss in a handful of fresh or frozen spinach for extra greens.
- Use different cheeses: Try feta, goat cheese, or Swiss for a flavor twist.
- Make it spicy: Add diced jalapeños or a dash of hot sauce.
- Add meat: Crumbled sausage or bacon make it even heartier.
- Individual Servings: Instead of baking in a large pan, use individual ramekins for an easy way to meal prep a healthy protein-packed, ready made meal.
How To Store
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the microwave for 30-60 seconds or in the oven at 325°F until heated through.
- Freezing: Wrap individual squares tightly and freeze for up to 2 months.
Sandra’s Pro Tips
- Sauté veggies ahead of time to save even more time in the morning.
- Don’t skip greasing the baking dish, it makes cleanup a breeze.
- Let the bake rest before slicing so it holds together better.
- Use full-fat cottage cheese for the creamiest result.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, but the texture might be slightly less creamy.
Absolutely. It stores well in the fridge and reheats beautifully.
It’s best to sauté them first; this removes excess moisture and brings out their flavor. Raw veggies might make the bake watery.
Other Delicious Egg Recipes You May Enjoy
- Avocado Toast with Egg
- Air Fryer Deviled Hard Boiled Eggs
- Green Chile Egg Casserole
- Air Fryer Egg in a Hole Toast
Creamy Cottage Cheese and Egg Bake
Equipment
- Mixing bowls
- 9" x 13" baking dish
- Large Skillet
Ingredients
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 1 small onion diced
- 1 tablespoon butter or olive oil
- 1½ cups cottage cheese
- 6 large eggs
- ¼ cup milk
- ½ cup shredded mozzarella or cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried herbs like parsley or chives, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9″x13″ inch baking dish.
- In a large skillet over medium heat, melt the butter. Add the bell peppers and onions, stirring occasionally as it cooks for about 5 minutes or until softened.
- In a bowl, combine cottage cheese, eggs, milk, salt, pepper, and herbs until smooth.
- Fold in vegetables and cheese.
- Pour into the prepared dish and spread evenly.
- Bake for 30–35 minutes, or until the top is lightly golden and the center is set.
- Allow to cool for a few minutes before cutting into squares. Serve it warm on its own or alongside toast and fresh fruit for an easy, nourishing meal the whole family will love.
Notes
- Prepare your vegetables in advance to save time in the morning.
- Always grease the baking dish; it makes cleanup much easier.
- Allow the baked dish to rest before slicing to ensure it holds its shape.
- Opt for full-fat cottage cheese for the richest and creamiest texture.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
