If you’re looking for a comforting, simple breakfast that doesn’t require fancy ingredients or an early wake-up call, this Cottage Cheese Egg Bake fits the bill. It’s protein-forward without feeling heavy, gently creamy thanks to the cottage cheese, and it plays nicely with whatever vegetables you have in the crisper. I like it because it tastes like something you’d get at a cozy corner café, only it comes together in one dish and makes the whole kitchen smell like a good morning.

Think of it as a steady, no-drama kind of recipe. Whisk, pour, bake. Take a breath while the oven does its thing. It slices cleanly, packs well, and reheats like a champ. And if you’re feeding a small crowd, it’s easy to double. Picture a quiet weekend: coffee steaming, the sunlight edging across the table, and a warm square of this bake with a side of fruit. Not bad.

Ingredients for this Cottage Cheese Egg Bake

8 large eggs
1.5 cups cottage cheese (2% or full-fat for extra creaminess)
1 cup shredded sharp cheddar or Monterey Jack, divided
1 cup chopped fresh spinach (or kale, finely chopped)
1 small red bell pepper, diced
3 green onions, thinly sliced (or 1/2 small yellow onion, finely diced)
1 clove garlic, minced
1 tablespoon olive oil or butter, for sautéing
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, but great)
Optional add-ins: 1/2 cup cooked diced ham or crumbled bacon; a pinch of red pepper flakes; fresh herbs like chives or parsley
For the pan: a little butter or spray to grease

Instructions

Preheat and prep the pan. Heat your oven to 375°F (190°C). Lightly grease an 8-by-8 inch or 9-by-9 inch baking dish. A ceramic or glass dish works well here.
Sauté the veggies. Warm the olive oil or butter in a skillet over medium heat. Add the bell pepper and onions. Cook for 3 to 4 minutes, until they soften a bit. Stir in the garlic and spinach and cook just until the spinach wilts, about 1 minute. Sprinkle with a pinch of salt and set aside to cool slightly.
Whisk the egg mixture. In a large bowl, whisk the eggs until the yolks and whites are well combined. Add the cottage cheese, salt, pepper, and smoked paprika. Whisk again. You want the cottage cheese to stay a little chunky; that’s part of the texture. If the curds aren’t your thing, see the tip below about blending.
Fold in the good stuff. Stir in 3/4 cup of the shredded cheese, the sautéed vegetables, and any optional add-ins like ham or bacon. Give everything a gentle stir so it’s evenly distributed.
Pour and bake. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup shredded cheese over the top for a light golden crust. Slide the dish into the oven and bake for 30 to 35 minutes, or until the edges are puffed, the center looks set, and a toothpick in the middle comes out without wet egg clinging to it. If you have a thermometer, you’re looking for 165°F in the center.
Rest and serve. Let the bake rest for 10 minutes before slicing. This little pause matters; it helps everything firm up so your slices are clean. Serve warm. A simple side of berries or a sliced tomato makes it feel complete.

Tip: If you or someone at your table doesn’t love the texture of cottage cheese, blend it first. A 20-second blitz with a stick blender or in a regular blender turns it silky. You still get the creaminess and protein, minus the curds.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 30 to 35 minutes
Rest time: 10 minutes
Total time: about 55 to 60 minutes
Yield: 6 servings

Nutritional information

These numbers are approximate and will vary with your ingredients and cheese choices. This estimate is based on 2% cottage cheese and cheddar, no meat add-ins.

Per serving (1 of 6): about 235 to 245 calories
Protein: around 18 to 20 g
Fat: about 15 to 17 g
Carbohydrates: roughly 4 to 6 g
Fiber: about 1 g
Sodium: varies depending on cheese and salt

Want to lighten it up a touch? Use part-skim cheese and a light spray of oil for the pan. Craving a richer version? Full-fat cottage cheese and a sharper cheddar will taste a bit more luxurious.

Frequently asked questions

Can I make this ahead and reheat it?

Yes. Bake as directed, let it cool, then cover and refrigerate for up to 4 days. Reheat individual slices in the microwave for 45 to 60 seconds, or warm the whole dish in a 325°F oven until heated through. It also freezes well. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat. The texture stays surprisingly tender, which is why I return to this recipe for busy weeks.

What substitutions work if I don’t have cottage cheese?

Ricotta is the easiest swap. Use the same amount and add a pinch more salt since ricotta can be a little milder. For a very smooth, custardy finish, you can blend ricotta with a splash of milk before mixing it in. If you’re aiming for a dairy-light version, try half cottage cheese and half plain Greek yogurt. The yogurt gives a gentle tang and keeps the bake moist.

Can I make this dairy-free or use only egg whites?

For dairy-free, the flavor and texture will change, but it can still be tasty. Try blending 1.5 cups silken tofu with 2 tablespoons nutritional yeast, 1 tablespoon olive oil, 1 teaspoon lemon juice, and a good pinch of salt to replace the cottage cheese and shredded cheese. It won’t be the same, but it bakes up nicely. If you want an egg-white-only version, use 2 cups liquid egg whites in place of the whole eggs and keep the rest of the recipe the same. The bake will be lighter and a bit more delicate. Keep an eye on it near the end because it may set a few minutes sooner.

One more small thing: feel free to make it your own. Swap spinach for chopped broccoli, add roasted cherry tomatoes if they’re wrinkly and sweet, toss in a few herbs from the garden. The Cottage Cheese Egg Bake is friendly like that. It’s the kind of recipe that doesn’t mind a little improvising, and honestly, that’s the best kind for weeknights, lazy Sundays, and everything between.

When you pull it from the oven and that first puff of savory steam hits the air, you’ll understand. Cut a square, sit down, and take a quiet minute. Breakfast, solved.