Looking for a breakfast that feels special but takes minimal effort? This Cottage Cheese Egg Bake is the answer for your busy mornings. It is light, fluffy, and incredibly satisfying for the whole family.
There is something so lovely about a warm breakfast on a bright spring morning. Whether you are hosting Easter brunch or prepping for the week, this dish fits perfectly. You will love how the kitchen smells as it bakes to golden perfection.
Why You’ll Love This Recipe
This recipe is a total game-changer for your morning routine. It is packed with protein to keep you full until lunch. The cottage cheese melts into the eggs for a dreamy custardy texture. It feels like a fancy quiche without the fussy crust.
You probably already have most of these ingredients in your fridge. It is budget-friendly and feeds a hungry crowd easily. Your kids will love the mild, cheesy flavor and soft texture. It is a wonderful way to start any day on a high note.
Simple Method
Making this bake is as easy as whisking a few eggs. You just stir everything together in one bowl and pour it in. There is no need for fancy equipment or complicated techniques. Even if you are a beginner, you can cook with confidence here.
The baking powder gives the eggs a gentle, airy lift. The melted butter ensures every bite is rich and tender. You simply pop it in the oven and let it work its magic. Breakfast is served with almost zero stress on your part.
Ingredients You’ll Need
Most of these items are likely sitting in your pantry or fridge right now. Fresh eggs and creamy cheese make the best base.
- 8 large eggs
- 2 cups small-curd cottage cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded Monterey Jack cheese
- 1/4 cup unsalted butter, melted
- 1/4 cup sliced green onions
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk the 8 eggs until well beaten and uniform in color.
- Stir in the cottage cheese, melted butter, flour, baking powder, salt, and pepper until the flour is fully incorporated.
- Fold in the shredded Monterey Jack cheese and the sliced green onions.
- Pour the mixture into the prepared baking dish and spread evenly to the edges.
- Bake for 35 to 40 minutes, or until the top is golden brown and the center is set and no longer jiggles.
- Allow the bake to rest for 5 to 10 minutes at room temperature to firm up before slicing into squares.
Best Ways to Enjoy It
Serve this warm with a side of fresh seasonal fruit. A dollop of zesty salsa or sliced avocado adds a nice kick. It is perfect for a lazy Sunday morning with a hot cup of coffee. You can also serve it alongside some crispy bacon or breakfast sausage.
If you are serving guests, garnish with extra green onions for a pop of color. Set the table with your favorite linens to make it feel special. This Cottage Cheese Egg Bake always disappears fast at any gathering. Everyone will be asking you for the recipe before they leave.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This bake actually reheats beautifully in the microwave or toaster oven. It is a fantastic option for your weekly meal prep routine.
You can even freeze individual slices for a quick grab-and-go meal. Wrap them tightly in plastic wrap and place in a freezer bag. To reheat from frozen, just thaw overnight in the fridge first. This makes your busy weekday mornings so much smoother and tastier.
Tips for Best Results
- Use small-curd cottage cheese for the smoothest, most consistent texture.
- Don’t skip the resting time after baking so the squares hold their shape.
- Grate your own Monterey Jack cheese for a superior melt and better flavor.
- Watch for a light golden brown top to ensure it is fully cooked.
- Whisk the eggs thoroughly before adding other ingredients to avoid streaks.
- For a spring brunch, add a handful of fresh chopped dill or parsley.
- Measure your flour carefully to keep the bake light and not dense.
- Grease your baking dish well to prevent the eggs from sticking.
Ways to Switch It Up
- Swap Monterey Jack for sharp cheddar for a bolder, punchier flavor.
- Stir in some chopped fresh spinach for a nutritious green boost.
- Use a gluten-free all-purpose flour blend to make this dish gluten-friendly.
- Add diced ham or cooked crumbled sausage for even more protein.
- In the summer, swap green onions for fresh chives from your garden.
Quick Answers
Will it taste like cottage cheese?
No, the cottage cheese melts completely into the egg mixture. It creates a creamy, custardy texture rather than leaving chunky curds. Even people who dislike cottage cheese usually love this recipe.
Can I make this the night before?
You can mix the ingredients and keep them in the fridge overnight. Just pour the mixture into the dish and bake it fresh in the morning. This is a great time-saver for holiday entertaining or busy weekends.
How do I know when it is done?
The center should be firm and not jiggle when you gently shake the pan. The edges will be slightly puffed and beautifully golden brown. A knife inserted in the center should come out clean.
I hope this cozy Cottage Cheese Egg Bake brings a little extra joy to your breakfast table. It is such a simple way to nourish your family with love and good food. Happy cooking!
— Lidia
Cottage Cheese Egg Bake
Ingredients
- 8 large egg s
- 2 cups small -curd cottage cheese
- 1/2 cup all -purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded Monterey Jack cheese
- 1/4 cup unsalted butter, melted
- 1/4 cup sliced green onions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk the 8 eggs until well beaten and uniform in color.
- Stir in the cottage cheese, melted butter, flour, baking powder, salt, and pepper until the flour is fully incorporated.
- Fold in the shredded Monterey Jack cheese and the sliced green onions.
- Pour the mixture into the prepared baking dish and spread evenly to the edges.
- Bake for 35 to 40 minutes, or until the top is golden brown and the center is set and no longer jiggles.
- Allow the bake to rest for 5 to 10 minutes at room temperature to firm up before slicing into squares.
