Baked Cottage Cheese Eggs: A Comforting Breakfast Tradition

Baked Cottage Cheese Eggs are a simple yet satisfying dish that blends the creamy richness of cottage cheese with fluffy, baked eggs. This wholesome breakfast is packed with protein, full of comforting flavor, and incredibly easy to prepare. I love baking it on quiet mornings when I want something warm, nourishing, and low-effort.

Why You’ll Love This Recipe

I love this recipe because it turns basic ingredients into something special with just a few steps. The cottage cheese adds a creamy texture and mild tanginess that pairs beautifully with the baked eggs. It’s versatile, filling, and ideal for a slow weekend breakfast or a quick weekday meal. Plus, it’s high in protein and naturally low in carbs, making it a great option when I want to eat lighter but still feel full and satisfied.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Cottage cheese

• Salt

• Black pepper

• Butter or olive oil (for greasing)

• Optional add-ins: chopped spinach, diced bell peppers, cooked bacon, green onions, shredded cheese

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a small baking dish or ramekins with butter or olive oil.

2. In a medium bowl, I whisk the eggs until smooth, then stir in the cottage cheese, salt, pepper, and any optional ingredients I’m using.

3. I pour the mixture into the prepared dish, spreading it evenly.

4. I bake for 20–25 minutes, or until the eggs are set and slightly golden on top.

5. I let it cool for a couple of minutes before serving warm.

Servings and timing

This recipe makes 2–3 servings, depending on portion size. It takes about 5 minutes to prepare and 25 minutes to bake, so I usually have it ready in around 30 minutes.

Variations

I love adding a handful of chopped fresh herbs like parsley or chives for extra flavor. Sometimes I mix in sautéed mushrooms or roasted tomatoes for a more robust dish. For a heartier version, I add crumbled sausage or diced ham. And if I’m craving something cheesy, I sprinkle shredded cheddar or mozzarella on top before baking.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave a portion for about 30–60 seconds or warm it in a 300°F oven for 10 minutes. It reheats surprisingly well and even works as a quick lunch or snack the next day.

FAQs

Can I use egg whites instead of whole eggs?

Yes, I sometimes use all egg whites or a mix of whole eggs and whites for a lighter version.

Is this recipe good for meal prep?

Absolutely. I often bake it in individual ramekins and store them in the fridge for easy grab-and-go breakfasts.

Can I freeze baked cottage cheese eggs?

I don’t usually recommend freezing this dish because the texture of cottage cheese can change after thawing, but it can work in a pinch if wrapped tightly and reheated in the oven.

What kind of cottage cheese should I use?

I use full-fat for the best texture and flavor, but low-fat or fat-free works too if I want a lighter option.

Can I add vegetables to this?

Yes, I love mixing in veggies like spinach, bell peppers, or even zucchini. I just make sure they’re chopped small and pre-cooked if needed to prevent extra moisture.

Conclusion

Baked Cottage Cheese Eggs are a comforting, high-protein breakfast that’s as easy to make as it is delicious. Whether I’m keeping things simple or customizing with my favorite mix-ins, this dish always delivers warmth, nutrition, and satisfaction. It’s a quiet morning staple that I return to again and again.