Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is a fluffy, high-protein breakfast that’s perfect for meal prep or busy mornings! Made with creamy cottage cheese, eggs, and melty cheese, it bakes into a light, custardy texture with a rich, cheesy flavor. It’s low-carb, keto-friendly, and completely customizable with your favorite mix-ins like veggies, bacon, or ham. Quick, easy, and packed with flavor!
Calories: 180kcal
Ingredients
- 6 large eggs
- 1 cup cottage cheese full-fat or low-fat
- ½ cup shredded cheddar cheese or preferred cheese
- ¼ cup milk or heavy cream for extra richness
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder optional
- ½ tsp onion powder optional
- ½ tsp baking powder for extra fluffiness!
- ½ cup chopped spinach bell peppers, or cooked bacon (optional mix-ins)
- Want extra flavor? Try adding mushrooms diced ham, or a sprinkle of feta cheese!
Instructions
- Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together eggs, cottage cheese, shredded cheese, milk, salt, pepper, garlic powder, onion powder, and baking powder until smooth.
- Stir in any mix-ins like chopped veggies, cooked bacon, or ham.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until the center is set and the edges are golden brown.
- Let the bake cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- Use full-fat cottage cheese for a creamier texture.
- Drain excess liquid from veggies before adding them to prevent a watery bake.
- For extra fluffiness, whisk eggs vigorously before mixing with other ingredients.
- Store leftovers in the fridge for up to 4 days or freeze for meal prep.