This Baked Cottage Cheese Egg Casserole is a creamy, high-protein breakfast (or brunch) dish that holds well and tastes richer than a plain scrambled egg bake. I first developed this version to use up a tub of cottage cheese and ended up preferring the texture to straight cream or milk. If you like custardy eggs with a slight tang, this hits the spot and layers well with vegetables or herbs — see my notes on serving below and a similar idea for high-protein baked eggs with cottage cheese.
Why Make This Recipe
- It’s high in protein and keeps you full for hours — great for busy mornings or meal prep.
- The cottage cheese gives a silky, custardy texture without heavy cream; it’s lighter and tangy.
- It’s versatile: add veggies, cheeses, or cooked meats to suit taste and pantry odds.
- Easy to make in one pan and reheats well for grab-and-go breakfasts.
- Personal insight: I love making a double batch on Sundays so I only reheat portions during the week.
Recipe Overview
- Prep time: 10 minutes (plus optional chopping time)
- Cook time: 35–40 minutes at 350°F (175°C)
- Total time: 45–50 minutes
- Servings: 6 (2 slices or 1.5 cups each)
- Difficulty: Easy
- Method: Whisk eggs and cottage cheese, fold in add-ins, bake in a greased 9×13-inch (23×33 cm) pan until set and lightly golden.
My Experience Making This Recipe
I tested this casserole several times to get a forgiving set — not rubbery but fully cooked through. I learned that blending the cottage cheese briefly with the eggs gives a silkier texture while leaving a few curds adds pleasant pockets of tang. Using a water bath wasn’t necessary, but gentle oven heat, 350°F, gave the best texture.
How to Make Baked Cottage Cheese Egg Casserole
Start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter or cooking spray. In a blender or with a whisk, combine 8 large eggs, 2 cups (450 g) cottage cheese, 1/2 cup milk (optional for extra creaminess), 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp mustard powder until smooth. Fold in 1 cup shredded cheddar, 1 cup cooked vegetables (spinach, bell pepper, or broccoli), and 1/2 cup cooked ham or bacon if using. Pour into the pan and bake 35–40 minutes until the center registers 160–165°F (71–74°C) or a knife comes out mostly clean. For a creamier variant, check at 30 minutes and tent with foil if the top is browning too quickly. For more texture ideas, try a creamy cottage cheese egg bake inspiration.
Expert Tips for Success
- Blend for texture: Pulse the cottage cheese and eggs 3–4 times in a blender for a smooth base but avoid over-blending if you want some curds.
- Temperature control: Bake at 350°F to avoid overcooked, rubbery eggs — higher temps set too fast and squeeze out moisture.
- Drain watery mix-ins: If using thawed frozen spinach or juicy tomatoes, squeeze and pat dry to prevent a soggy casserole.
- Cheese selection: Use a combination of sharp cheddar and a melting cheese (Gruyère or Monterey Jack) for flavor and a creamy finish.
- Equipment pick: A 9×13-inch glass or ceramic dish provides even heat; use an instant-read thermometer to check doneness. For other comfort-bake ideas, see this baked broccoli mac and cheese technique that also benefits from moderate oven heat.
How to Serve Baked Cottage Cheese Egg Casserole
- Serve slices warm with a handful of fresh herbs (chives, parsley) and a side salad for lunch or brunch.
- Make it a breakfast plate: pair with toasted whole-grain bread and sliced avocado.
- For entertaining, cut into small squares and serve with toothpicks as protein-forward brunch bites.
- Bring it to potlucks — it travels well in foil and can be reheated gently in the oven.
Storage and Reheating Guide
- Refrigerate: Cool completely, cover tightly with foil or an airtight container, and refrigerate up to 4 days.
- Freeze: Cut into portions, wrap each piece in plastic and foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Oven method — place slices in a 325°F (160°C) oven covered with foil for 10–15 minutes until heated through. Microwave method — cover loosely and microwave on medium for 60–90 seconds per serving, checking to avoid rubberiness. For the best texture, reheat slowly in the oven.
Recipe Variations
- Low-carb / Keto: Omit milk, increase cottage cheese to 2 1/2 cups, and add 1/2 cup heavy cream or cream cheese if you want higher fat. Add bacon and broccoli.
- Gluten-free: Naturally gluten-free — just check labels on processed add-ins like sausage or spice mixes.
- Dairy-free: Substitute cottage cheese with a thick silken tofu blended with 1–2 tbsp nutritional yeast and 1 tsp apple cider vinegar to mimic tang (texture will differ).
- Pastry twist: Bake in individual ramekins or nestle portions into pre-baked puff pastry shells for a brunch showpiece inspired by a baked eggs napoleon pastry approach.
Nutritional Highlights
- High in protein: Eggs + cottage cheese deliver about 20–25 g of protein per serving depending on portion size and add-ins.
- Calcium and vitamins: Cottage cheese contributes calcium, and adding vegetables boosts vitamins and fiber.
- Allergens: Contains eggs and dairy. For those with allergies, try the tofu substitute noted above.
- Portion guidance: Aim for 1/6 of the casserole per person as a main dish; pair with sides for a balanced meal.
Troubleshooting Common Issues
- Watery casserole: If add-ins release moisture, drain them and pat dry before mixing. Also avoid over-beating; excessive air can weep during baking.
- Undercooked center: Tent with foil and continue baking at 325°F, checking with an instant-read thermometer until 160–165°F.
- Overbrowned top but raw inside: Lower the oven to 325°F, cover with foil, and continue baking until set.
Frequently Asked Questions
Q: Can I make this the night before and bake in the morning?
A: Yes. Assemble the casserole, cover tightly, and refrigerate overnight. Allow it to sit at room temperature 15–20 minutes before baking, then bake 35–45 minutes at 350°F depending on chill level. Allow an extra 5–10 minutes if baking straight from very cold.
Q: Can I use ricotta or Greek yogurt instead of cottage cheese?
A: Ricotta gives a similar texture and mild flavor; use 2 cups ricotta in place of cottage cheese. Greek yogurt will make the mixture tangier and thinner — if using yogurt, strain it in a cheesecloth for 30 minutes to thicken and reduce excess moisture.
Q: How do I adapt the recipe for a smaller family?
A: Halve the recipe and bake in an 8×8-inch (20×20 cm) dish for 25–30 minutes. Check for doneness starting at 20 minutes to avoid overbaking.
Q: Can I add raw vegetables directly to the mix?
A: Small, quick-cooking vegetables like chopped spinach or green onions are fine raw. Firmer vegetables like broccoli, carrots, or bell peppers benefit from a brief sauté or blanch to remove excess moisture and ensure tenderness.
Conclusion
If you want another tested, high-protein cottage cheese egg idea to compare textures and flavor profiles, check out this helpful guide: Cottage Cheese Egg Bake (Easy + High Protein).
Baked Cottage Cheese Egg Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: High Protein
Description
A creamy, high-protein breakfast casserole featuring cottage cheese for a custardy texture, perfect for meal prep and versatile with add-ins.
Ingredients
- 8 large eggs
- 2 cups (450 g) cottage cheese
- 1/2 cup milk (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp mustard powder
- 1 cup shredded cheddar cheese
- 1 cup cooked vegetables (spinach, bell pepper, or broccoli)
- 1/2 cup cooked ham or bacon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a blender or bowl, combine eggs, cottage cheese, milk, salt, black pepper, and mustard powder until smooth.
- Fold in cheddar cheese, cooked vegetables, and ham or bacon if using.
- Pour the mixture into the prepared baking dish.
- Bake for 35-40 minutes until the center registers 160-165°F (71-74°C) or a knife comes out mostly clean.
Notes
For creamier texture, check casserole at 30 minutes. Tent with foil if the top is browning too quickly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 350mg