I love casseroles that are both simple and satisfying — this Baked Cottage Cheese Egg Casserole checks both boxes. It bakes into a creamy, protein-rich dish that’s great for breakfast, brunch, or a make-ahead weeknight dinner, and I’ve made it dozens of times with consistent results. If you want a comfort-forward bake with bright herbs and hands-off cooking, this one’s a keeper — see a variation I tried in this creamy version: creamy cottage cheese egg bake.
Why Make This Recipe
- High in protein and very filling — the cottage cheese and eggs deliver lasting energy for busy mornings.
- Versatile and forgiving — you can add vegetables, swap cheeses, or make it meat-forward without breaking the method. See a hearty veggie-forward take here: high-protein veggie bake with cottage cheese.
- Meal-prep friendly — bakes once and portion squares into lunches or quick breakfasts for the week.
- Mild flavor that appeals to picky eaters but also adapts well to herbs and spices I like to add. One reason I keep making this is how reliably it reheats without drying out.
Recipe Overview
- Prep time: 10–15 minutes
- Cook time: 35–45 minutes at 350°F (175°C)
- Total time: about 50–60 minutes
- Servings: 8 (using a 9×13-inch dish)
- Difficulty: Easy — basic whisking and baking
- Method: Whisk eggs with cottage cheese and milk, fold in cheese and optional add-ins, pour into a greased 9×13 pan, and bake until set and lightly golden. For a smaller batch use an 8×8-inch pan and reduce baking time slightly; see a compact baked-eggs technique for ideas: baked eggs napoleon pastry (small batch ideas).
My Experience Making This Recipe
I tested this casserole multiple times to dial in texture and timing, adjusting egg-to-cottage-cheese ratios for a custardy center. I learned that whole-milk cottage cheese gives the creamiest result and that pre-cooking high-moisture vegetables prevents a soggy bake. I also recommend letting the casserole rest 10 minutes before slicing — it firms up beautifully.
How to Make Baked Cottage Cheese Egg Casserole
This casserole is straightforward: whisk 8 large eggs with 2 cups full-fat cottage cheese and 1/2 cup milk (or 1/3 cup for a firmer texture). Stir in 1 to 1 1/2 cups shredded cheddar (or your favorite cheese), 1 tsp salt, 1/2 tsp black pepper, and any cooked add-ins (sautéed spinach, mushrooms, or crumbled bacon). Pour into a greased 9×13-inch baking dish and bake at 350°F (175°C) for 35–45 minutes until the center registers 160°F and a knife comes out mostly clean. Rest 10–15 minutes before cutting to finish setting.
Expert Tips for Success
- Use whole-milk cottage cheese or pulse low-fat cottage cheese in a food processor for a smoother custard-like texture. For a related technique, check this pastry-to-egg inspiration: baked eggs napoleon pastry (technique ideas).
- Pre-cook high-moisture vegetables (zucchini, mushrooms, tomatoes) to remove excess water and intensify flavor.
- Whisk eggs until slightly frothy to incorporate air for a lighter texture, but don’t overbeat — you want uniformity, not foam.
- Use an oven thermometer and bake at a steady 350°F (175°C); if the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Let it rest 10–15 minutes after baking — this makes cleaner slices and avoids steam-soggy servings.
How to Serve Baked Cottage Cheese Egg Casserole
- Serve warm with a simple green salad and a lemon vinaigrette for a balanced brunch.
- Top slices with salsa, avocado, and a sprinkle of cilantro for a fresher, Tex‑Mex twist.
- Cut into squares for grab-and-go breakfasts or pack with fruit and whole-grain toast for a hearty lunch.
- Dress it up for company with a dollop of sour cream, chives, and smoked salmon on the side.
Storage and Reheating Guide
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Wrap individual slices in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
- Reheating (oven): Preheat to 325°F (160°C), cover with foil, and warm for 10–20 minutes until heated through.
- Reheating (microwave): Place a slice on a microwave-safe plate, cover loosely, and microwave 60–90 seconds on high (adjust by wattage), then let rest 30 seconds. Oven reheating gives a better texture; microwave is fine for quick meals.
Recipe Variations
- Gluten-free (already GF): This casserole is naturally gluten-free if you avoid bread or flour thickeners. For a crunchy top, add gluten-free breadcrumbs. See another baked-egg style for presentation ideas: baked eggs napoleon pastry (presentation).
- Low-carb / Keto: Use full-fat cottage cheese, omit milk or use heavy cream (1/4 cup) and add higher-fat cheeses; skip starchy add-ins.
- Dairy-free alternative: Replace cottage cheese with well-drained blended silken tofu (about 16 oz) plus 2–3 tbsp nutritional yeast for cheesy flavor, and use dairy-free shredded cheese if you want.
- Veggie-forward: Fold in sautéed spinach, bell peppers, or roasted broccoli for extra fiber and color; pre-cook them to avoid extra moisture.
Nutritional Highlights
- High in protein: Eggs + cottage cheese together deliver a protein-rich meal ideal for muscle maintenance and satiety.
- Good source of calcium and B vitamins from dairy and eggs.
- Allergens: Contains eggs and dairy; not suitable for people with egg or milk allergies. A typical serving (1/8 of a 9×13 dish) is a satisfying portion — adjust if serving with sides.
Troubleshooting Common Issues
- Center too runny after recommended time: Return to oven and bake another 8–12 minutes, tenting with foil if the top is browning. Use a thermometer — 160°F (71°C) is a reliable doneness target.
- Soggy casserole from wet mix-ins: Pre-cook and drain vegetables thoroughly; pat mushrooms or zucchini dry and sauté until most moisture evaporates.
- Top browns too quickly: Lower oven to 325°F (160°C) and tent loosely with foil for the remainder of the bake.
Frequently Asked Questions
Q: Can I use ricotta instead of cottage cheese?
A: Yes — whole-milk ricotta yields a slightly smoother, less tangy result. Use a 1:1 swap and beat briefly to blend. The texture will be silkier and the bake may set a touch firmer.
Q: Can I prepare this the night before?
A: Absolutely. Assemble the casserole, cover, and refrigerate overnight. Add 5–10 extra minutes to the baking time if baking straight from cold. Let it sit at room temperature 10–15 minutes while the oven preheats.
Q: How do I prevent the bottom from getting watery?
A: Ensure vegetables are pre-cooked and drained, avoid adding wet toppings before baking, and let the finished casserole rest 10–15 minutes before slicing so excess moisture redistributes.
Q: Is this recipe freezer-friendly and how best to freeze?
A: Yes. Cool completely, slice into portions, wrap each slice tightly in plastic wrap and place in a labeled freezer bag. Freeze up to 3 months; thaw overnight and reheat in a 325°F oven until warmed through.
Conclusion
For another tested take on a high-protein cottage cheese egg bake with tips on ingredient proportions and nutrition, check out this helpful guide: Cottage Cheese Egg Bake (Easy + High Protein).
Baked Cottage Cheese Egg Casserole
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A creamy, protein-rich casserole that’s perfect for breakfast, brunch, or meal prep.
Ingredients
- 8 large eggs
- 2 cups full-fat cottage cheese
- 1/2 cup milk
- 1 to 1 1/2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- Optional add-ins (e.g. sautéed spinach, mushrooms, crumbled bacon)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs with the cottage cheese and milk.
- Stir in the cheese, salt, pepper, and any cooked add-ins.
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake for 35-45 minutes until the center is set and lightly golden.
- Let rest for 10-15 minutes before slicing.
Notes
For a smoother texture, use whole-milk cottage cheese or pulse low-fat in a food processor. Pre-cook vegetables to avoid a soggy casserole.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American