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Cottage Cheese Egg Bake

You know what they say, breakfast is the most important meal of the day. I have never understood folks who “don’t eat breakfast” because I wake up hungry every day without fail. But, time can be short when you’re trying to get the family out the door and that’s where this easy Cottage Cheese Egg Bake comes in. I’ve been focusing on adding more protein to my diet and this recipe is absolutely packed with it. Let’s get into how it’s made…

When I say this recipe is easy, I mean it. Cottage cheese, eggs, and the rest of the ingredients are all whisked together in one big bowl. I included green onions and swiss cheese in my version here, but it’s super simple to customize to your liking. Switch up the cheese or add other veggies, meat, or seasoning to suit your taste. It’s hard to go wrong.

This bake is delicious fresh out of the oven, but it also keeps and reheats like a dream. Make up a big dish of it early in the week and then you’ll have breakfast taken care of! And a healthy breakfast at that. If you’re looking to streamline your mornings, give this easy Cottage Cheese Egg Bake a try!

Tips for Best Results

Even the most straightforward recipes come with tricks for best results.

Here are my pro tips for the perfect cottage cheese frittata.

Remember It Later

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Use full fat cottage cheese: It has a richer and creamier texture that prevents the egg bake from becoming watery.
To make it ahead: Follow the assembly directions, cover the casserole with plastic wrap, and refrigerate for up to 2 days. Bring it to room temperature for 30 minutes on the counter before baking as per recipe, you may need an additional 10-15 minutes of cook time. Never place a cold dish directly in the oven as it might shatter.
To use all egg whites: Replace 12 eggs with 3 cups egg whites, cooking time should be the same.
Let it cool: Fresh out of the oven, it will be puffy and domed, but it will flatten out as it cools. Totally normal!
To meal prep it: Place the baked casserole into 4 meal-prep containers, cover, and refrigerate for 3-4 days. When ready to eat, either bring it to room temperature or reheat in the microwave in 30-second intervals until heated through.


Why is my egg casserole watery?

It is normal to see a bit of water at the bottom because we use dairy that contains whey like cottage cheese and Parmesan. We also added spinach. If you see a lot of water, that means you used low fat cottage cheese.

How do you know when egg casserole is done?

My egg casserole was ready after baking for 35 minutes at 375 F, but remember all ovens vary. Stick a knife or toothpick in the center and if it comes out clean, it’s ready. If not, bake a bit longer.

Can I substitute cottage cheese with something else?

Cottage cheese adds a unique touch, I don’t recommend skipping it. You can substitute with 1 cup shredded cheese, cream cheese, or lactose-free cottage cheese if you’re lactose intolerant. Ricotta would work as well.

Can you taste cottage cheese in this recipe?

No. Mixing cottage cheese with eggs hides the flavor, perfect for those not into cottage cheese taste but wanting extra protein.


Eggs: 6 large
Cottage cheese: 2 cups (about 450 grams)
Sharp cheddar cheese: 1 cup, shredded (about 100 grams)
Parmesan cheese: 1/4 cup, grated (about 25 grams)
Flour: 1/4 cup (about 30 grams)
Butter: 2 tablespoons, melted (about 30 mL)
Baking powder: 1 teaspoon (5 mL)
Salt: 1/2 teaspoon (2.5 mL)
Chopped green onions: 1/4 cup (about 25 grams)
Fresh parsley: chopped, for garnish
Red pepper flakes: for garnish (optional)


Preheat and prepare:
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
Mix the base:
In a large mixing bowl, whisk the eggs until smooth. Stir in the cottage cheese, cheddar cheese, Parmesan cheese, flour, melted butter, baking powder, and salt until well combined.
Add flavors:
Fold in the chopped green onions. Pour the mixture into the prepared baking dish.
Bake the dish:
Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
Garnish and serve:
Let the bake cool slightly before slicing. Garnish with fresh parsley and a sprinkle of red pepper flakes if desired.
Serve warm.

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