If you’ve ever marveled at the silky, soufflé-like texture of a French quiche or admired the golden crust of a Spanish tortilla, you’re already halfway to understanding the magic of Baked Cottage Cheese Eggs. This dish is the best of both worlds—wholesome yet indulgent, protein-packed yet effortlessly light.
Cottage cheese, often overlooked in European and American cooking, is the unexpected hero here, lending a velvety creaminess without the need for heavy cream. Baking eggs with cottage cheese creates an airy, custard-like bite, reminiscent of the ricotta-based frittatas found in Southern Italy.
The process is deceptively simple—blend, bake, and let the oven do the work. For a Southern-inspired touch, try folding in caramelized onions or roasted bell peppers, a nod to Alabama’s love for bold, homey flavors.
Whether you’re making this for a leisurely weekend brunch or prepping a high-protein breakfast for the week, this dish is a foolproof way to elevate your egg game. Plus, it’s endlessly customizable—swap in feta and fresh herbs for a Mediterranean vibe, or add smoked paprika for a touch of Spanish flair.
What I Didn’t Expect About This Recipe?
- The texture was surprisingly creamy! I expected the cottage cheese to be grainy, but it melted beautifully into the eggs, making each bite soft and custardy. If you’ve ever worried about cottage cheese’s texture, this recipe will change your mind.
- It’s shockingly simple. No stovetop scrambling, no babysitting—just mix, pour, and bake. It’s a hands-off approach that delivers chef-worthy results.
- Perfect for meal prep. I made a batch at the start of the week, and these eggs were reheated like a dream—fluffy, moist, and packed with protein. A game-changer for busy mornings.
- A blank canvas for flavors. I’ve experimented with sun-dried tomatoes, fresh basil, and even a drizzle of hot honey—each variation was a winner.
- It actually tastes rich. Despite being high in protein and low in fat, it has a deeply satisfying, almost cheesy flavor—comfort food without the guilt.
Baked Cottage Cheese Eggs Recipe
Equipment
- 10×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- ½ cup cooked crumbled bacon
- 2 packages cottage cheese
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 lb shredded Monterey Jack cheese
- cooking spray
- ½ cup butter melted
- 1 can diced green chiles
- 10 large eggs, beaten
Instructions
- Preheat the oven to 400°F (200°C) and grease a 10×13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together beaten eggs and cottage cheese until smooth.
- Stir in shredded Monterey Jack cheese, chopped green chiles, and melted butter until well combined.
- Add flour and baking powder to the mixture, folding them in gently.
- Crumble the cooked bacon and mix it into the batter evenly.
- Pour the mixture into the prepared baking dish, spreading it out into an even layer.
- Bake for 15 minutes, then lower the oven temperature to 350°F (175°C).
- Continue baking for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- For extra flavor, add diced onions or bell peppers to the mixture.
- Use sharp cheddar instead of Monterey Jack for a bolder taste.
- Substitute cooked sausage for bacon for a different protein option.
| Nutrition | Value |
| Calories | 277kcal |
| Carbohydrates | 7g |
| Fat | 19g |
| Protein | 19g |
| Cholesterol | 228g |
Variations To Help You Customise This Dish!
- Cheesy Upgrade: Swap Monterey Jack for sharp cheddar, pepper jack, or feta for a different flavor profile.
- Meat Lovers’ Twist: Replace bacon with crumbled sausage, diced ham, or shredded rotisserie chicken.
- Veggie-Packed Version: Add sautéed mushrooms, bell peppers, spinach, or zucchini for extra nutrition and texture.
- Spicy Kick: Stir in diced jalapeños, red pepper flakes, or a dash of hot sauce for heat.
- Low-Carb & Gluten-Free: Skip the flour and baking powder or replace them with almond flour for a keto-friendly version.
