Baked Cottage Cheese Eggs Recipe

As a food blogger, I’m sharing my Baked Cottage Cheese Egg Bake and the neat little technique that makes it a reliably easy choice for meal prep and weekend breakfasts.

I never expected something so simple to surprise me, but my Baked Cottage Cheese Egg Bake does exactly that. I love how full fat cottage cheese folds into eggs to make a custardy, slightly tangy center that still holds a slice.

It reads like a humble breakfast, yet every bite feels a little clever, like you discovered a shortcut everyone should know. It’s great for days you want something low fuss but not boring, and it keeps well for quick reheats.

Try it when you want breakfast that behaves like a treat without the drama.

Ingredients

• Cottage cheese, high in protein, tangy flavor, keeps bake creamy and satisfying.
• Eggs add structure, more protein, silky yolks, help the dish set up nice.
• Milk or cream gives richness and tenderness, add carbs and fat for flavor.
• Melty cheese brings gooey texture, saltiness and calcium, makes it comfort food.
• Parmesan gives nutty, umami punch, a little goes far, salty finishing touch.
• Fresh chives or parsley brighten flavors, add a hit of freshness and mild onion notes.
• Butter or olive oil add fat for browning and flavor, helps edges crisp.
• A pinch of smoked paprika or cayenne lifts the dish, smoky or spicy kick.

Ingredient Quantities

• 1 cup full fat cottage cheese (about 225 g)
• 4 large eggs
• 2 tablespoons milk or heavy cream
• 1/2 cup shredded cheddar or mozzarella (about 50 g)
• 2 tablespoons grated Parmesan, optional
• 1 tablespoon chopped fresh chives or parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder, optional
• 1 tablespoon butter or olive oil
• pinch smoked paprika or cayenne, optional

How to Make this

1. Preheat oven to 375°F (190°C) and grease four small ramekins or a small baking dish with the 1 tablespoon butter or olive oil, set aside.

2. In a medium bowl combine 1 cup full fat cottage cheese (about 225 g) and 2 tablespoons milk or heavy cream, stir till mostly smooth; for extra creamy texture blitz briefly in a blender or mash with a fork if you don’t want to use a blender.

3. Add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder (optional), then fold in 1/4 cup of the shredded cheddar or mozzarella (about half of the 1/2 cup) and 1 tablespoon chopped fresh chives or parsley, mix until even.

4. Spoon the cottage cheese mixture into the ramekins or spread evenly in your baking dish and make 4 little wells for the eggs, this helps keep the yolks from spreading.

5. Crack 1 large egg into each well (or crack all 4 eggs evenly over the mixture if using one dish), then sprinkle the remaining 1/4 cup shredded cheese on top and the 2 tablespoons grated Parmesan if using.

6. Finish with a light pinch of smoked paprika or cayenne (optional) and a tiny extra grind of black pepper, then bake in the preheated oven until the whites are set and yolks are done how you like them, about 12 to 18 minutes for ramekins or 18 to 25 minutes for one dish; jiggle or poke gently to test doneness.

7. If you want a browned top, switch to broil for 1 to 2 minutes at the end but watch it close cause it browns fast.

8. Let rest 2 to 3 minutes, garnish with extra chopped chives or parsley, then serve hot with toast or veggies; leftovers keep covered in the fridge up to 4 days and reheat 45 to 60 seconds in the microwave.

Equipment Needed

1. Oven (set to 375°F) to bake the ramekins or dish
2. Four small ramekins or one small ovenproof baking dish
3. Medium mixing bowl for the cottage cheese mix
4. Whisk or fork for stirring and a spoon or small spatula for spooning into wells
5. Blender or potato masher (optional) for extra smooth cottage cheese
6. Measuring cups and measuring spoons for dairy and seasonings
7. Cheese grater for Parmesan and a small knife plus cutting board for chives
8. Oven mitts and a timer or phone to track the bake time

FAQ

Baked Cottage Cheese Eggs Recipe Substitutions and Variations

• Cottage cheese: ricotta (1 cup = 1 cup) for almost the same creaminess, thick strained Greek yogurt for a tangier, thicker result, or silken tofu blended for a dairy free option, add a pinch of salt and a little lemon to fake the tang.
• Milk or heavy cream: use whole milk or half and half, thin plain yogurt with a splash of water, or to mimic heavy cream mix 3/4 cup whole milk with 1/4 cup melted butter.
• Shredded cheddar or mozzarella: swap in Monterey Jack or fontina for great melt, Gruyere for a nuttier note, or crumbled feta for extra tang if you dont need it to be super melty.
• Butter or olive oil: use ghee or avocado oil for higher temp cooking, coconut oil for a subtle sweet note, or a quick spray of nonstick oil to cut fat.

Pro Tips

1. Bring the eggs and cottage cheese to room temp before baking, it helps them cook more evenly and cuts down on cracked whites so your dish looks nicer, dont rush it.

2. For extra creaminess pulse the cottage cheese briefly in a blender then fold in the shredded cheese by hand so you still get little melty pockets, but dont over-blend or the mix gets too runny.

3. Taste and adjust salt before you bake, especially if your shredded or grated cheeses are already salty, you might need way less than the recipe says.

4. If you want a browned top put the dish under the broiler for just a minute and watch it the whole time because cheese burns fast. A squeeze of lemon or a few drops of hot sauce right before serving brightens the whole thing.