If you ever need a breakfast that feels like a hug with actual edges, this Cottage Cheese Egg Bake Casserole is my trusty friend. I started making it after a very chaotic Saturday where we had people over, the coffee machine sputtered, and my oven decided to preheat at turtle speed. Somehow this casserole saved the morning anyway. It is forgiving, creamy, and you can toss in whatever bits you have lingering in the fridge. Also, full disclosure, I always cut a little corner before it is fully cooled because patience is not my strongest suit, and yes I have burnt my tongue at least twice.
Why I keep making this
I make this when I want breakfast to do the heavy lifting so I can just sip coffee and pretend I am organized. My family goes a bit wild for it because the edges get golden and the middle stays soft, like a cross between quiche and a cloud. When I am feeding a crowd, it stretches beautifully. And if I am feeling lazy, it still turns out. That is the kind of recipe I trust.
There was a time I over salted it and swore off casseroles for a week, but actually, I find it works better if I use a lighter hand with salt and let the cheese do some of the seasoning work. Tiny fix, big win.
What you need in the bowl
- 8 large eggs
- 1 and 1 half cups cottage cheese about 340 g small curd if you can find it. My grandmother always insisted on a very specific brand, but honestly any version works fine
- 1 cup shredded cheese about 100 g cheddar or mozzarella or a mix. I sometimes use pepper jack when I want a little kick
- 1 half cup milk or half and half 120 ml. I have used unsweetened almond milk in a pinch and it still set nicely
- 1 quarter cup plain Greek yogurt optional for extra creaminess
- 2 cups loosely packed chopped spinach or kale. If I am in a hurry, I toss in frozen spinach that I squeezed dry in a clean towel
- 1 cup diced bell pepper any color
- 3 green onions sliced
- 1 cup cooked bacon or ham chopped optional. Leftover rotisserie chicken works too
- 1 teaspoon fine salt start with less if your cheese is salty
- 1 half teaspoon black pepper
- 1 half teaspoon garlic powder and a pinch of smoked paprika optional
- 2 tablespoons grated parmesan for the top
- Butter or olive oil for greasing the dish
If you are curious about cottage cheese itself, this write up on what cottage cheese is good for is handy: Healthline cottage cheese guide.
How I throw it together
- Heat the oven to 350 F or 175 C. Grease an 8 inch square baking dish generously. I swear by an 8 inch square here, it just bakes so evenly.
- In a big bowl, whisk the eggs until smoothish. A few streaks are fine. Add the cottage cheese, milk, and yogurt if using. Stir until it looks like a friendly mess.
- Fold in the shredded cheese, spinach, bell pepper, green onions, and any cooked meat. Season with salt, pepper, garlic powder, and paprika. This is where I usually sneak a taste. Do not worry if it looks a bit weird at this stage, it always does
- Pour into the prepared dish, sprinkle the parmesan over the top, and give the pan a gentle shimmy to level it out.
- Bake for 30 to 40 minutes, until the center is set and the top is lightly golden. If you like numbers, egg dishes are generally safe at about 160 F. The USDA has an egg safety page if you want the official scoop: FSIS egg safety tips.
- Let it rest 10 minutes before cutting. I once tried rushing this step and regretted it because the slices sort of slumped apart. Resting helps the custard settle, promise.
On second thought, if all you have is a different dish, do not sweat it. Use what you have and adjust the bake time. Here is a handy baking dish size chart I keep bookmarked: casserole dish sizes guide.
Notes from the messy middle
- If your cottage cheese is very wet, drain it for a minute. It keeps the casserole from going watery.
- Small curd cottage cheese blends in more. Big curds show up in cute little pockets, which I actually like.
- Blending the cottage cheese with the milk gives a smoother custard, but I only bother on weekends. Weekdays get the quick stir.
- Vegetables that release a lot of liquid like mushrooms or zucchini are best pre sauteed. Five minutes in a pan makes a world of difference.
- Salt can creep up fast here, especially with bacon and parmesan. Taste your mixture before it goes in the oven.
Things I have tried
- Spinach and feta with dill. Very brunchy. A squeeze of lemon after baking wakes it up.
- Broccoli cheddar with a little mustard powder. Kids adored it, adults pretended to be chill but took seconds.
- Green chile and pepper jack. Warm, cozy, a tiny bit of heat. Great with salsa.
- Mushroom and thyme. Lovely, but only when I cooked the mushrooms first.
- What did not work so well: raw zucchini coins. Looked pretty, released too much water, and the texture got soggy. Next time I will salt and squeeze them first.
Do you really need gadgets
A whisk makes this easier, but a fork works in a pinch. I say an 8 inch square dish is essential above, and I mean it, but also I have made this in a cast iron skillet and even a muffin tin when I wanted grab and go pieces. So, y'all do what works.
Storing and reheating
Let leftovers cool, then cover and refrigerate up to 4 days. Reheat slices in a 300 F oven for 10 to 12 minutes, or a gentle microwave zap works if you cover it with a damp paper towel. You can freeze individual squares for about a month, tightly wrapped. Though honestly, in my house it never lasts more than a day. One time I hid a piece at the back of the fridge and found it later form a container labeled Pickles Only. Oops.
How we like to serve it
We do a dollop of sour cream and a little hot sauce. Sometimes avocado slices and a handful of chopped chives. For a lunch plate, I love it with a simple salad and roasted cherry tomatoes. My sister insists on ketchup which I said I would never try, then I did, and okay it is pretty good.
Pro tips I learned the hard way
- I once tried to bake at 400 F to save time and the edges overcooked before the center set. Not worth it.
- Do not over mix the eggs after adding cheese. It can get oddly tough and lose that gentle custard vibe.
- Grease the corners really well. That is where it likes to stick, and prying with a knife is not fun before coffee.
- Let it rest. Ten minutes feels long, but the slices come out cleaner and the flavor settles.
- If your top stays pale, broil for 1 minute. Stand there and watch. I blinked once and it went from blond to beach tan to whoops.
FAQ I get all the time
Can I make this the night before
Yes. Mix everything, pour into the dish, cover, and refrigerate. In the morning, let it sit out while the oven heats, then bake. It might need a couple extra minutes.
Egg whites only
You can. Use 12 egg whites or about 500 ml from a carton. It will be lighter and a smidge less rich. Add an extra quarter cup cheese to help with texture.
Ricotta instead of cottage cheese
Totally works. It will be smoother and slightly sweeter. I tend to think cottage cheese gives more lift, but ricotta is lovely.
Dairy free version
Use a thick unsweetened plant yogurt and a melty dairy free cheese. It is not identical, but the structure holds.
Can I bake it in muffin cups
Sure. Grease well, fill about three quarters full, and bake 18 to 22 minutes. They pop right out after a short rest.
How do I know it is done
The center should barely jiggle, edges set, and a knife inserted near the center should come out mostly clean. If you like thermometers, aim around 160 F.
What if I do not have cottage cheese
Use ricotta or even a mix of Greek yogurt and a little milk. Different, but good. Or give it a whirl with crumbled soft tofu and extra seasoning.
A tiny unrelated note while we are here
Does anyone else love the smell of toast happening while this bakes I have strong opinions about butter ratios for toast that probably deserve their own post. Anyway, back to the casserole.
Quick recap you can screenshot
Whisk eggs, stir in dairy, fold in fillings, season, bake at 350 F for about 35 minutes, rest, slice, and enjoy. It is ready when the center is set and the top is golden. Its best with a little hot sauce, if you ask me.
That is it. If you try this Cottage Cheese Egg Bake Casserole, tell me what you tossed in, I love new ideas.