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–+ servings
recipe image of a realistic top down mise en place shot showing fresh cottage cheese eggs cheese spinach vegetables herbs spices breadcrumbs avocado tomato onion garlic chives dill paprika black pepper arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Baked Cottage Cheese Eggs

A protein-packed, creamy, and satisfying breakfast or brunch dish that's perfect for busy mornings. This baked cottage cheese egg casserole combines the richness of cottage cheese with eggs, cheese, and optional veggies for a delicious, kid-friendly meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cottage cheese full fat or low fat
  • 6 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh chives, chopped
  • 1/2 cup chopped spinach optional
  • 1/4 cup chopped tomato optional
  • 1/2 cup shredded cheese cheddar, mozzarella, or a mix

Equipment

  • oven
  • 8x8 inch baking dish
  • Mixing bowl
  • - Whisk

Method
 

Preparation
  1. Grease an 8x8 inch baking dish with butter or oil.
Mixing
  1. Add the cottage cheese and whisk until smoothly incorporated, breaking up any lumps.
  2. Stir in the milk, salt, pepper, paprika, and half of the chives.
  3. If using, fold in the spinach and tomato.
Baking
  1. Sprinkle the shredded cheese on top.
  2. Bake for 25-30 minutes, or until the center is set and the edges are lightly browned.
Finishing
  1. Sprinkle the remaining chives on top.
  2. Slice into squares and serve warm.

Nutrition

Calories: 220kcalCarbohydrates: 6gProtein: 18gFat: 12g

Notes

For a dairy-free version, use dairy-free cottage cheese and cheese alternatives. Room temperature eggs help achieve a fluffier texture. This dish keeps well in the fridge for up to 4 days or can be frozen for up to 2 months. Reheat in the oven for best results.
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