The first time I made this, my kitchen smelled like a bistro and my picky husband ate it without complaint.
If you want a make-ahead, protein-forward breakfast that feels indulgent but is actually healthy, this is it.
Cottage cheese gives the bake a tender, custardy lift while eggs set it into a sliceable, protein-packed casserole.
It’s simple to scale, easy to customize, and perfect for weekday reheats or lazy weekend brunches.
Why You’ll Love This Recipe
- High protein — cottage cheese and eggs combine for a powerhouse breakfast.
- Minimal hands-on time — most work is chopping and mixing, then the oven does the rest.
- Versatile — add roasted vegetables, swap cheeses, or make it dairy-free.
- Meal-prep friendly — bakes into portions that reheat well for several days.
This bake balances a creamy interior and slightly golden top. The cottage cheese melts into the eggs and gives a delicate, tangy richness. Roasted bell peppers and sun-dried tomatoes add bursts of sweetness while parmesan gives a nutty, savory crust. Texture is somewhere between a frittata and a soft quiche — sliceable but moist.
"Five stars — I make this every Sunday now. It’s savory, filling, and my kids actually love the sun-dried tomatoes." — reader review
Key Ingredients
Cottage Cheese — Use full-fat or low-fat based on your calorie goals, but the curds are the key. They break down during baking and deliver a custardy texture that eggs alone can’t. Lactose-free options are a perfect swap if dairy upsets you.
Eggs — Four large eggs give structure and lift. Large eggs are the standard for reliable set and baking time; smaller eggs can make the bake too wet. Use pasture-raised for deeper yolk flavor if you like.
Parmesan Cheese — Adds umami and a slightly crisp top when baked. If you’re dairy-free, replace with nutritional yeast for that savory punch without dairy.
Sun-Dried Tomatoes — Concentrated tomato flavor keeps the bake from tasting one-note. Drain them well to avoid adding excess oil and to keep the texture from getting soggy.
Full ingredient list:
- 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
- 4 large Eggs (opt for large eggs for best results)
- 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)
- 2 tablespoons Fresh Chives (green onion can be used as a substitute)
- 1 teaspoon Garlic Powder (switch to fresh minced garlic if desired, adjusting to taste)
- 1 teaspoon Paprika (smoked paprika can enhance the flavor profile)
- to taste Salt (essential seasoning)
- to taste Pepper (essential seasoning)
- 1 cup Bell Peppers (ensure to drain excess moisture if using)
- 1 cup Spinach (consider using fresh or frozen, thawed well)
- 1/2 cup Sun-Dried Tomatoes (drain well to prevent sogginess)
Step-by-Step Instructions
Step 1: Prep the vegetables and oven
Preheat your oven to 350°F (175°C).
Dice the bell peppers and coarsely chop the sun-dried tomatoes.
If using frozen spinach, squeeze out as much water as possible.
Pro tip: Dry vegetables toast better and keep the bake from becoming watery.
Step 2: Mix the cottage cheese and eggs
In a medium bowl, whisk the eggs until pale.
Fold in the cottage cheese, parmesan, garlic powder, paprika, salt, and pepper.
Add the chopped chives and mix until just combined.
Pro tip: Light whisking incorporates air and helps the bake set with a tender crumb.
Step 3: Add greens and peppers
Stir in the drained bell peppers, spinach, and sun-dried tomatoes.
Make sure the mixture looks evenly distributed so each slice has veggies.
Pro tip: If your veggies look too wet, lay them on paper towels for a couple minutes before stirring.
Step 4: Pour and bake
Grease a small baking dish (8×8 inch works well) and pour the mixture in, smoothing the top.
Sprinkle a little extra parmesan on top for a golden finish.
Bake for 25–35 minutes, until the center is set and the edges are lightly browned.
Pro tip: A toothpick in the center should come out mostly clean — a little moisture is okay because the cottage cheese keeps it creamy.
Step 5: Rest and serve
Let the bake rest for 5–10 minutes before slicing; this improves texture and makes clean slices.
Garnish with extra chives or a pinch of smoked paprika before serving.
Pro tip: Allowing it to cool slightly prevents it from collapsing and concentrates flavors.
Expert Tips for Success
- Temperature control matters — bake at 350°F so the center cooks evenly without over-browning the top. High temps create a rubbery set.
- Use large eggs every time for consistent structure; subbing different egg sizes can alter bake time and texture.
- Drain or pat-dry wet ingredients thoroughly. Bell peppers and thawed spinach can trap water that makes the bake soggy.
- Cheese choices change texture — finely grated parmesan melts into a subtle crust, while larger curds or shredded mozzarella create stringier pockets.
- For dairy-free versions, use a firm plant-based ricotta or blended tofu plus nutritional yeast to mimic the tang and texture of cottage cheese.
- Season in layers — salt the egg-cottage cheese mix, but also taste cooked vegetables separately to adjust their seasoning before adding.
- Use an 8×8 or similar shallow dish — too deep and the center will take longer to cook; too shallow and it dries out.
- Let it rest before slicing. Resting firms the structure and concentrates the flavors for a better mouthfeel.
- If you want a crispier top, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning.
- Make-ahead tip: you can mix everything the night before and bake in the morning for fresh aroma and minimal morning prep.
- Want extra smokiness? Swap regular paprika for smoked paprika and add a dash of cayenne if you like heat.
- If you prefer a denser texture, pulse the cottage cheese briefly in a food processor so there are fewer large curds.
Storage & Freezing
Fridge storage: Cool completely before refrigerating.
Cut into portions and store in an airtight container for up to 4 days.
Reheat in a 350°F oven for 10–12 minutes or microwave on medium power for 45–60 seconds until warmed through.
Pro tip: To keep slices moist during reheating, cover loosely with foil in the oven or place a damp paper towel over the slice in the microwave.
Freezer storage: Freeze individual portions on a lined tray until firm, then transfer to a freezer-safe bag or container for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheat gently in a 350°F oven for 15–20 minutes to restore texture; avoid microwave reheating from frozen to prevent rubberiness.
Pro tip: Vacuum sealing or squeezing out excess air from freezer bags reduces freezer burn and preserves flavor.
You can also pair reheated slices with a quick smoothie like a creamy avocado cottage cheese smoothie for a balanced breakfast.
Variations & Substitutions
Mediterranean twist — Add crumbled feta, kalamata olives, and oregano for a briny, bright bake.
Vegetarian swap — Load with roasted mushrooms, zucchini, and fresh basil. Cheese and herbs carry the savory notes.
Dairy-free version — Use blended silken tofu or a plant-based ricotta and 1/4 cup nutritional yeast to mimic cheesiness.
Spicy kick — Fold in chopped jalapeño or a teaspoon of hot sauce and top with sliced avocado after baking.
Pro tip: For lower sodium, use reduced-sodium sun-dried tomatoes and cut back on added salt; enhance flavor with herbs and lemon zest instead.
Frequently Asked Questions
What’s the best dish size to bake this in?
An 8×8-inch or similar shallow baking dish works best.
It provides even cooking so the center sets without over-browning the edges.
A deeper dish will require longer bake time and can dry the top.
Can I make this ahead for meal prep?
Yes — mix the ingredients a day in advance and refrigerate covered.
Bake the next morning for freshly baked aroma and texture.
You can also bake ahead, cool, and refrigerate slices for up to 4 days.
Is cottage cheese ok to use if I’m lactose intolerant?
Yes — choose a labeled lactose-free cottage cheese or try a dairy-free ricotta alternative.
Some people tolerate smaller curd cottage cheese better; experiment to see which your stomach prefers.
How do I prevent the bake from turning watery?
Drain and pat-dry wet veggies, especially thawed spinach and roasted peppers.
Avoid over-mixing which can release moisture, and don’t use an oversized dish that spreads the mixture too thin.
Can I double the recipe for a crowd?
Absolutely.
Use a 9×13-inch pan and watch the bake time — it may need an extra 10–15 minutes.
Check for doneness with a toothpick or by ensuring the center registers 160–165°F.
Final Thoughts
This Baked Cottage Cheese Eggs recipe is a flexible, protein-packed staple that’s both simple and satisfying.
Try small swaps to make it your own, then bake and slice for quick breakfasts all week.
Conclusion
If you want another simple, high-protein cottage cheese breakfast idea, see this Cottage Cheese Egg Bake (Easy + High Protein) for a similar take.
For a quick, savory snack that pairs well with slices of this bake, check out the 5-Minute High Protein Cottage Cheese Toast recipe for inspiration.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Baked Cottage Cheese Eggs
Ingredients
Main Ingredients
- 1 cup Cottage Cheese (use lactose-free cottage cheese if needed) Full-fat or low-fat based on your calorie goals.
- 4 large Eggs Use large eggs for reliable set and baking time.
- 1/2 cup Parmesan Cheese Replace with nutritional yeast for a dairy-free option.
- 1 cup Bell Peppers Ensure to drain excess moisture.
- 1 cup Spinach Use fresh or frozen, thawed well.
- 1/2 cup Sun-Dried Tomatoes Drain well to prevent sogginess.
Seasonings
- 2 tablespoons Fresh Chives Green onion can be used as a substitute.
- 1 teaspoon Garlic Powder Switch to fresh minced garlic if desired.
- 1 teaspoon Paprika Smoked paprika can enhance the flavor profile.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Dice the bell peppers and coarsely chop the sun-dried tomatoes. If using frozen spinach, squeeze out as much water as possible.
Mix the ingredients
- In a medium bowl, whisk the eggs until pale. Fold in the cottage cheese, parmesan, garlic powder, paprika, salt, and pepper. Add the chopped chives and mix until just combined.
Add veggies
- Stir in the drained bell peppers, spinach, and sun-dried tomatoes. Make sure the mixture looks evenly distributed so each slice has veggies.
Bake the dish
- Grease a small baking dish (8x8 inch works well) and pour the mixture in, smoothing the top. Sprinkle a little extra parmesan on top for a golden finish. Bake for 25–35 minutes, until the center is set and the edges are lightly browned.
Cooling and serving
- Let the bake rest for 5–10 minutes before slicing; this improves texture and makes clean slices. Garnish with extra chives or a pinch of smoked paprika before serving.
