Kickstart your day with these fluffy Baked Cottage Cheese Eggs! Packed with protein and customizable with your favorite veggies, they make breakfast fun, easy, and nutritious. With just a few simple ingredients, you can create a wholesome meal that’s perfect for breakfast, brunch, or a light dinner.

Why You’ll Love This Recipe

High in protein – With cottage cheese and eggs, these baked eggs are packed with protein to keep you full and energized.
Customizable – Add your favorite veggies or cheese to make this dish your own.
Gluten-free and low-carb – A great option for those following gluten-free or low-carb diets.
Simple to make – Easy steps with minimal prep make this a perfect meal for busy mornings.
Versatile – Enjoy it for breakfast, brunch, or even a light dinner that satisfies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large eggs
Milk (any type)
Shredded cheese (cheddar, mozzarella, or your choice)
Chopped vegetables (bell peppers, onions, spinach, or mushrooms)
Cottage cheese
Garlic powder (optional)
Salt
Black pepper
Dried herbs (thyme, oregano, or basil) (optional)
Cooking spray or butter (for greasing the baking dish)

Directions

Preheat the oven to 375°F (190°C).
Grease the baking dish – Lightly grease an 8×8-inch baking dish with cooking spray or butter.
Mix the ingredients – In a large mixing bowl, whisk together cottage cheese, eggs, and milk until smooth.
Add the flavor – Stir in the shredded cheese, chopped vegetables, salt, pepper, garlic powder, and dried herbs until everything is well combined.
Pour the mixture – Pour the mixture into the prepared baking dish and spread it evenly.
Bake – Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
Cool and serve – Let it cool for a few minutes before slicing it into squares or wedges. Serve warm and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
Total Time: 35-40 minutes
Calories: 220 kcal per serving
Protein: 18g
Fat: 12g
Carbohydrates: 8g
Fiber: 1g

Variations

Veggies galore – Add zucchini, tomatoes, or any other vegetable of your choice for extra flavor and nutrition.
Cheese variations – Swap cheddar for feta, goat cheese, or parmesan for a different flavor profile.
Spicy version – Add a pinch of chili flakes or chopped jalapeños for a spicy kick.
Dairy-free – Use dairy-free cheese and non-dairy milk for a vegan version.
Herb options – Experiment with fresh herbs like basil, parsley, or cilantro for a fresh twist.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze individual portions for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.

FAQs

Can I use egg whites instead of whole eggs?

Yes! You can substitute egg whites for a lower-fat version of this recipe. You may need to adjust the cooking time slightly.

Can I use frozen vegetables?

Yes, you can use frozen veggies. Just make sure to thaw and drain them before adding them to the mixture.

Can I make this ahead of time?

Yes! You can prepare the dish the night before, refrigerate it, and bake it in the morning for a quick breakfast.

Is this recipe keto-friendly?

Yes, this recipe is low in carbs and can easily fit into a keto diet.

Can I double the recipe?

Yes, you can double the ingredients and bake it in a larger baking dish. Adjust the baking time if needed.

Can I use a different baking dish size?

Yes, you can use a different size, but make sure to adjust the cooking time. A smaller dish will need a shorter time, and a larger dish will need a longer time.

How do I know when it’s done?

The dish is done when the eggs are fully set and the top is golden brown. You can test it by inserting a toothpick; it should come out clean.

Can I serve this with something?

Yes, you can serve it with a side salad, roasted potatoes, or fresh fruit for a complete meal.

Can I freeze leftovers?

Yes! Freeze individual slices and reheat for a quick meal later.

Conclusion

These Baked Cottage Cheese Eggs are a protein-packed, customizable breakfast or brunch option that’s as easy as it is delicious. Whether you enjoy them with your favorite veggies or top them with a little extra cheese, this dish is versatile and perfect for any occasion. Try it out, and enjoy a light yet satisfying meal that’s sure to become a favorite!

Baked Cottage Cheese Eggs

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Print Recipe

Baked Cottage Cheese Eggs are a protein-packed, easy-to-make dish perfect for breakfast, brunch, or a light dinner. Made with eggs, cottage cheese, and your favorite veggies, this gluten-free, low-carb recipe is nutritious and customizable. With minimal prep and maximum flavor, it’s a delicious and healthy way to start your day!

Total Time: 35-40 minutes
Yield: 4 servings

Instructions

Preheat the Oven:
Preheat the oven to 375°F (190°C).
Grease the Baking Dish:
Lightly grease an 8×8-inch baking dish with cooking spray or butter.
Mix the Ingredients:
In a large mixing bowl, whisk together the cottage cheese, eggs, and milk until smooth.
Stir in the shredded cheese, chopped vegetables, salt, pepper, garlic powder, and dried herbs (if using) until well combined.
Pour and Spread:
Pour the mixture into the prepared baking dish and spread it evenly.
Bake:
Bake for 25-30 minutes or until the eggs are fully set and the top is golden brown.
Cool and Serve:
Let the dish cool for a few minutes before slicing it into squares or wedges. Serve warm and enjoy!

Notes

Add your favorite veggies like zucchini or tomatoes for extra nutrition.
For a spicy kick, mix in chili flakes or diced jalapeños.
Make it dairy-free by using plant-based cheese and milk alternatives.
Top with fresh herbs like basil or parsley for added freshness.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Gluten Free