Cottage Cheese Egg Bake
Cottage Cheese Egg Bake is a simple and satisfying dish that combines fluffy eggs with creamy cottage cheese for a soft, comforting texture. It often includes a handful of fresh…
Tip: save now, cook later.Cottage Cheese Egg Bake is a simple and satisfying dish that combines fluffy eggs with creamy cottage cheese for a soft, comforting texture. It often includes a handful of fresh herbs or a sprinkle of cheese on top, making it a perfect breakfast or light dinner option. The dish is easy to prep and bakes up nicely into a warm, golden meal that feels both homey and nourishing.
I love how this bake comes together with just a few ingredients but still feels special. Cottage cheese adds a little tang and creaminess that makes every bite feel like a gentle hug. I like to toss in some spinach or diced tomatoes to add a fresh twist and a pop of color. It’s also a great way to use up whatever you have on hand because it’s such a flexible recipe.
When I serve this, I usually slice it up and share it with the family alongside some toasted bread or a simple green salad. It makes for a relaxed weekend morning or a quick, cozy meal after a busy day. Plus, it reheats well for leftovers, which is always a win in my book. Cottage Cheese Egg Bake has become one of those dishes I know I can count on—comforting, easy, and hearty without any fuss.
Key Ingredients & Substitutions
Eggs: The star of this dish! Using large eggs gives the perfect custard texture. If you prefer, you can swap some whole eggs for egg whites to reduce fat and calories.
Cottage Cheese: This adds creaminess and protein. If you don’t have cottage cheese, Greek yogurt or ricotta are good alternatives to keep the moisture and texture.
Spinach: Fresh spinach keeps the bake light and fresh. You can use frozen spinach too, just be sure to thaw and drain it well to avoid extra water in your bake.
Shredded Cheese: Cheddar works great, but you can use mozzarella, Monterey Jack, or any melting cheese you like. Feel free to mix cheeses for extra flavor.
Green Onions & Tomatoes: They add a mild crunch and brightness. If fresh tomatoes are out of season, use sun-dried tomatoes for a richer flavor.
How Can I Get a Perfectly Set and Golden Egg Bake?
Getting the right texture is key. Here are some tips:
- Whisk eggs and cottage cheese thoroughly until smooth; this helps the bake stay tender.
- Stir in veggies and cheese gently to distribute evenly.
- Use a greased baking dish to prevent sticking.
- Bake at 350°F (175°C) without opening the oven door to keep even heat.
- Check at 25 minutes; the bake should be just set but still slightly jiggly in the center—carryover heat will finish cooking it.
- Optional: Adding extra cracked eggs on top creates a nice presentation and a mix of textures.
Equipment You’ll Need
- 9×9-inch baking dish – Perfect size for even cooking and easy slicing.
- Mixing bowl – Big enough to whisk together eggs and cottage cheese smoothly.
- Whisk – Helps blend eggs and cheese into a creamy mixture without lumps.
- Cutting board and knife – For chopping fresh spinach, tomatoes, and green onions.
- Spatula or spoon – For folding in veggies and cheese evenly.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a meaty boost that adds smoky flavor.
- Swap spinach for kale or Swiss chard for a heartier green and different texture.
- Use pepper jack cheese to add a mild spicy kick.
- Mix in chopped bell peppers or mushrooms for extra color and nutrition.
How to Make Cottage Cheese Egg Bake?
Ingredients You’ll Need:
Main Ingredients:
- 8 large eggs
- 1 cup cottage cheese
- 1/2 cup diced tomatoes
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped green onions
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 tsp salt
- 1/4 tsp black pepper
For Garnish:
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley or chives
For Preparing the Dish:
- Cooking spray or butter (for greasing the dish)
How Much Time Will You Need?
You’ll spend about 10 minutes prepping the ingredients and mixing everything. Baking takes around 25 to 30 minutes, so plan for about 40 minutes total. After baking, it’s good to let it cool for a few minutes before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish with cooking spray or butter so your egg bake doesn’t stick.
2. Mix the Eggs and Cottage Cheese:
In a large bowl, whisk the eggs, cottage cheese, salt, and black pepper until the mixture is smooth and well combined. This helps create a creamy base for your bake.
3. Add the Veggies and Cheese:
Stir in the chopped spinach, diced tomatoes, green onions, and shredded cheese. Mix gently to spread everything evenly through the egg mixture.
4. Pour and Optional Egg Topping:
Pour the mixture into your prepared baking dish, smoothing it out evenly. If you want, make small wells in the bake and carefully crack extra eggs on top for a nice look and texture.
5. Bake Until Set and Golden:
Bake in the oven for 25 to 30 minutes. The egg bake is done when it’s set in the center and the top is lightly golden looking.
6. Garnish and Serve:
Take the dish out of the oven and let it cool for a few minutes. Sprinkle with red pepper flakes if you like a little spice, plus fresh parsley or chives for a colorful and fresh touch. Cut into squares and serve warm.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach fully and squeeze out any excess water before adding it to the egg mixture. This prevents your bake from becoming watery.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the egg mixture and bake it, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
What Are Some Good Cheese Substitutes?
You can swap cheddar for mozzarella, Monterey Jack, or pepper jack for a little extra kick. Just use your favorite melty cheese to customize the flavor.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly to prevent the eggs from drying out — the microwave or oven on low works well.