Baked Cottage Cheese Eggs

Baked cottage cheese eggs are a savory egg casserole made in one bowl and one baking dish. Cottage cheese, six eggs and shredded cheddar are mixed with diced bell pepper, onion and a few spices, then baked at 375°F (190°C) until set. Prep takes 10 minutes, baking takes 30 to 35, and the recipe serves 6 squares.

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The cottage cheese keeps the bake creamy and the eggs hold everything together. Each square has 15 grams of protein, and the mixture can be put together the night before, so it suits busy mornings.

What Goes in the Dish

The full amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Cottage cheese (2 cups): a creamy base that also adds protein.
• Eggs (6 large): they bind the mixture and give it structure.
• Cheddar (1 cup, shredded): adds sharpness and richness. Creamy baked mac and cheese uses cheese in a similar way.
• Bell pepper (1/2 cup, diced, any color) and onion (1/2 cup, diced): they add crunch, color and a savory depth. Chop them small. Try the same peppers in Philly cheesesteak bell peppers or stuffed bell pepper hearts .
• Garlic powder (1/2 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon) and paprika (1/4 teaspoon): the seasoning. The paprika adds a mild smokiness.
• Fresh parsley (1 tablespoon, optional): a garnish for color.

Mixing and Baking

Heat the oven to 375°F (190°C) and grease a 9×9-inch baking dish or a similar-sized oven-safe dish. In a large bowl, whisk the cottage cheese and eggs until well blended, then stir in the cheddar, bell pepper, onion, garlic powder, salt, black pepper and paprika. Pour the mixture into the dish and spread it evenly, so every corner is filled and the bake cooks evenly.

Bake for 30 to 35 minutes, until the eggs are set and the top is lightly golden. If the top browns too quickly, cover the dish with aluminum foil while the center finishes. Ovens vary, so keep an eye on it. Let it cool for a few minutes, sprinkle with parsley, cut into squares and serve warm.

Ways to Change It

• Spicy: add diced jalapeños or a pinch of cayenne pepper to the egg mixture. A little pepper jack in place of some of the cheddar also adds heat.
• Mediterranean: swap the cheddar for crumbled feta and add a handful of fresh spinach. A cold zucchini feta soup pairs the same cheese with zucchini.
• Southwest: stir in black beans and corn for a heartier bake.
• Other cheeses: mozzarella or feta also work in place of the cheddar.
• More vegetables: spinach or zucchini. For more zucchini and egg ideas, see the zucchini cheese egg bake cups and the high-protein zucchini omelet .
• Herbs: a pinch of Italian herbs changes the flavor.

What to Serve With It

Sliced avocado or guacamole goes well with the savory bake. An avocado egg salad in lettuce wraps is another way to use avocado at breakfast. A crisp salad of mixed greens, cucumbers and cherry tomatoes with olive oil dressing adds color, and a halloumi caprese salad makes a bigger side. To drink, black coffee or herbal tea work with the savory eggs.

Make Ahead, Store and Freeze

Mix the egg mixture the night before and keep it in the refrigerator. In the morning, pour it into the dish and bake. For meal prep, a batch lasts through the week; see these meal prep bowls for more ideas.

Cover the baking dish with plastic wrap or move the squares to an airtight container, and they keep in the refrigerator for 3 to 4 days. Reheat in the microwave or oven. To freeze, cut the bake into squares and put them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and warm in the oven or microwave.

Nutrition per Serving

One square has about 180 calories, 10 grams of fat (5 grams saturated), 5 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 15 grams of protein and 400 milligrams of sodium.

FAQ

Can the bake be made ahead of time?

Yes. Prepare the mixture the night before and store it in the refrigerator. Pour it into the baking dish and bake in the morning.

Can it be frozen?

Yes. Cut it into squares and freeze them in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.

What can replace the cottage cheese?

Ricotta gives a creamier texture and Greek yogurt gives a tangy flavor. The overall taste and texture will vary slightly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us