Imagine a breakfast that feels indulgent but fuels your body, that you can make on a lazy Sunday and enjoy all week, and that consistently earns requests for the recipe. That’s the magic of this Cottage Cheese Egg Bake Casserole. In my years of recipe testing, I’ve found that cottage cheese is the secret weapon for creating egg dishes that are impossibly moist, rich in protein, and never dry or rubbery.
This casserole bakes up fluffy and golden, with pockets of creamy cheese, savory vegetables, and your choice of add-ins. It’s the answer to hectic mornings and the star of leisurely brunches alike.
This recipe earns a permanent spot in your rotation for so many practical reasons.
- Meal Prep Champion: Bake it once and enjoy high-protein breakfasts for days. It reheats beautifully.
- Unbeatable Texture: The cottage cheese creates a custardy, moist interior that regular egg bakes often lack.
- Protein-Packed: With eggs, cottage cheese, and shredded cheese, each serving delivers a substantial protein punch to keep you full.
- Endlessly Customizable: The vegetable and protein add-ins are a blank canvas. Use what you have or love.
- Crowd-Pleasing: It’s a guaranteed hit for holiday brunches, house guests, or feeding a hungry family.
- Simple Process: No fancy techniques here—just mix, pour, and bake. It’s foolproof.
Ingredients You’ll Need
- Let’s gather our ingredients. This recipe turns humble pantry staples into something truly special. The cottage cheese is the star, so I recommend using a full-fat (4% milkfat) variety for the creamiest result and best flavor. Low-fat works, but the texture won’t be as luxe.
- Eggs: The foundation. Use large eggs for consistent results.
- Cottage Cheese: Full-fat, small or large curd. It blends into the eggs for creaminess and protein.
- Shredded Cheese: I love a blend for complexity, like sharp cheddar and melty Monterey Jack.
- All-Purpose Flour: Just a bit acts as a stabilizer, giving the casserole structure.
- Baking Powder: My pro tip for lift! It gives a lighter, fluffier texture than eggs alone.
- Butter: For richness and to grease the pan.
- Onion & Bell Pepper: The aromatic base. Sautéing them first deepens their flavor.
- Fresh Spinach: Adds color, nutrients, and a pop of green. It wilts down perfectly.
- Bacon: Optional but highly recommended for a salty, savory bite. Cooked sausage or ham are great too.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You likely have everything you need already. The essential tool is a 9×13-inch baking dish—glass or ceramic is ideal for even heating. You’ll also need a large mixing bowl, a whisk for combining the batter, and a medium skillet for sautéing the veggies.
A microplane for grating your own cheese (it melts better than pre-shredded!) is a nice bonus but not required.
How to Make Cottage Cheese Egg Bake Casserole Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). This ensures it’s perfectly heated for even cooking. Take your 9×13-inch baking dish and grease it generously with butter or non-stick spray.
Trust me, this simple step is the difference between serving beautiful slices and a frustrating mess stuck to the pan.
Step 2: Create the Creamy Base
In your large bowl, crack in all 10 eggs. Whisk them energetically until they are completely homogenous—you shouldn’t see any separate strands of egg white. This uniformity is key for texture.
Now, add the cottage cheese, most of your shredded cheese (reserve some for the top!), flour, baking powder, salt, pepper, and melted butter. Whisk it all together until it’s well combined. Don’t worry about the cottage cheese being perfectly smooth; a few small curds are fine.
Step 3: Sauté the Vegetables
While the oven heats, cook your veggies. In your skillet over medium heat, sauté the diced onion and bell pepper with a pinch of salt until they’re soft and fragrant, about 5-7 minutes. Tip from me: the salt helps draw out their moisture and speeds up the cooking.
Then, stir in the massive pile of spinach. It will look like too much, but believe me, it wilts down in just a minute or two. Take the skillet off the heat and let the mixture cool for a few minutes so it doesn’t start cooking the eggs when you add it.
Step 4: Combine and Bake
Now comes the satisfying part. Stir the slightly cooled veggie mixture and your chosen protein (like the chopped bacon) into the egg batter. Pour this beautiful, chunky batter into your waiting baking dish.
Use a spatula to spread it into an even layer. Finally, sprinkle that reserved half-cup of cheese over the top—this will create that irresistible golden, cheesy crust.
Step 5: Rest, Slice, and Serve
Carefully place the dish in the center of your preheated oven. Bake for 40-45 minutes. You’ll know it’s done when the top is golden brown, the center is set without a jiggle, and a knife inserted near the middle comes out clean.
Here’s the most important tip: let it rest on the counter for a full 10 minutes after baking. This allows the proteins to set, ensuring you get clean, beautiful slices instead of a scramble. Step back and admire your work, then slice and serve!
A few insights from the kitchen can take this from good to exceptional.
- The Resting Rule: Never skip the 10-minute rest after baking. It’s crucial for the casserole’s structure and sliceability.
- Temperature Matters: Using cold cottage cheese straight from the fridge is fine, but if you have time, letting it sit out for 15-20 minutes can help the batter come together more smoothly.
- Don’t Overmix: Once you’ve added the flour, mix just until combined. Overworking the flour can lead to a slightly denser texture.
- Test for Doneness: The visual cues are golden brown edges and a set center. For absolute certainty, an instant-read thermometer should read 160°F (71°C) in the middle.
- Grease Thoroughly: Pay extra attention to the corners of your baking dish to prevent any sticking.
Recipe Variations
- The basic formula is a perfect canvas. Here are some of my favorite tested twists.
- Mediterranean: Swap in chopped sun-dried tomatoes, kalamata olives, and crumbled feta cheese. Add a teaspoon of dried oregano to the batter.
- Southwest Style: Use pepper jack cheese, add a can of drained green chiles, and swap the spinach for corn. Top with avocado and salsa when serving.
- Everything Bagel: Stir 2 tablespoons of everything bagel seasoning into the batter and sprinkle more on top with the cheese.
- Green Goddess: Use all spinach and add 1/2 cup of chopped fresh herbs like chives, dill, and parsley.
- Dairy-Free: Use a plain, unsweetened dairy-free yogurt in place of cottage cheese and your favorite vegan shredded cheese.
- Lower-Carb: Substitute the 1/4 cup all-purpose flour with 2 tablespoons of almond flour or omit it entirely for a slightly denser but still delicious result.
- Sausage & Mushroom: Use cooked breakfast sausage and sautéed sliced cremini mushrooms instead of bacon and peppers.
What to Serve With This Recipe
This casserole is wonderfully versatile. For a complete brunch spread, pair it with a simple mixed green salad with a bright vinaigrette to cut the richness. Fresh fruit like berries or melon adds a sweet, refreshing contrast.
If you’re serving a crowd, buttery croissants or toasted artisan bread are perfect for soaking up any last bites. For beverages, it pairs beautifully with freshly squeezed orange juice, sparkling wine for a mimosa, or a robust dark roast coffee.
Storage & Make-Ahead Instructions
- This recipe is a meal-prepper’s dream.
- Refrigeration: Let the baked casserole cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the fridge for up to 4 days.
- Freezing: Cool the casserole completely, then wrap individual slices or the whole slab (if you have a large enough container) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: The best method is to reheat single slices in the microwave for 60-90 seconds until warm. For larger portions, cover with foil and reheat in a 300°F oven for 15-20 minutes.
- Make-Ahead: You can assemble the entire casserole the night before! Complete all steps through pouring it into the greased dish. Cover tightly and refrigerate. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding 5-10 minutes to the baking time if needed.
Frequently Asked Questions
Q: Can I use low-fat or fat-free cottage cheese?
A: You can, but the texture and flavor will be less rich. Full-fat cottage cheese (4% milkfat) provides the best moisture and creamy taste. Low-fat versions may result in a slightly drier casserole.
Q: Why is there flour and baking powder in an egg bake?
A: This is my professional trick! The small amount of flour acts as a binder for the extra moisture from the cottage cheese, preventing a watery result. The baking powder introduces air, creating a lighter, fluffier texture rather than a dense, frittata-like consistency.
Q: How do I know when the casserole is fully cooked?
A: Look for three signs: the top is uniformly golden brown, the center is set and doesn’t jiggle when you gently shake the pan, and a knife or toothpick inserted into the center comes out clean. The internal temperature should be 160°F (71°C).
Q: Can I make this without the vegetables?
A: Absolutely. Simply omit the sauté step. You may want to add an extra 1/4 teaspoon of salt to the egg batter to compensate for the seasoning the vegetables provide.
Q: My casserole puffed up a lot in the oven. Is that normal?
A: Yes, thanks to the baking powder and the air whipped into the eggs, it will rise significantly in the oven. It will deflate slightly as it cools, which is normal and expected.
Q: Can I double this recipe?
A: For a larger crowd, you can double all ingredients. You will need to use two 9×13-inch baking dishes, as a single dish cannot hold the volume. Baking time may need a slight increase.
Q: What’s the best way to get clean slices?
A: The 10-minute rest is step one. Step two is using a sharp chef’s knife. Wipe the knife clean between slices for the neatest presentation.
Final Thoughts
This Cottage Cheese Egg Bake Casserole is more than just a recipe; it’s a reliable kitchen strategy. It solves the “what’s for breakfast” dilemma with a solution that is nourishing, delicious, and adaptable to whatever you have on hand. The genius of the cottage cheese is something you have to taste to believe—it delivers a protein boost and a texture that keeps you coming back for more.
I’ve served this to everyone from skeptical kids to discerning foodie friends, and it’s always a winner.
I encourage you to make it your own. Try a new variation each time, or stick with the classic version that becomes a beloved tradition. Once you experience how easy it is to have a gourmet-quality breakfast ready with minimal effort, you’ll understand why this is a recipe I’ve tested and perfected over dozens of batches.
Give it a try this weekend, and don’t forget to let me know how it turned out for you! Share your creations and variations with me—I love seeing how you make these recipes your own.
Cottage Cheese Egg Bake Casserole
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Medium skillet
- Chef’s knife and cutting board
Ingredients
- 10 large eggs
- 2 cups full-fat cottage cheese small or large curd, 4% milkfat recommended for best texture
- 2 cups shredded cheese divided; use a blend like cheddar and Monterey Jack
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp unsalted butter melted, plus more for greasing
- 1 medium onion diced (about 1 cup)
- 1 medium red bell pepper diced
- 2 cups packed fresh spinach roughly chopped
- 6 slices cooked bacon chopped (optional, can substitute cooked sausage or ham)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your beautiful casserole releases cleanly after baking.
- In a large mixing bowl, whisk the eggs until they are completely uniform and no streaks of white remain. This is crucial for an even, fluffy texture. To the eggs, add the cottage cheese, 1 1/2 cups of the shredded cheese, flour, baking powder, salt, pepper, and melted butter. Whisk vigorously until the mixture is well combined and mostly smooth.
- Heat a medium skillet over medium heat. Add a drizzle of oil and sauté the diced onion and bell pepper with a pinch of salt until softened, about 5-7 minutes. Add the chopped spinach and cook just until wilted, about 1-2 minutes more. Remove from heat and let cool for a few minutes.
- Stir the sautéed vegetable mixture and the chopped bacon (if using) into the egg and cottage cheese batter. Pour the entire mixture into your prepared baking dish. Spread it evenly with a spatula. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Bake in the preheated oven for 40-45 minutes. You’ll know it’s done when the center is firmly set (no jiggle), the top is a beautiful golden brown, and a knife inserted near the center comes out clean. Let the casserole rest for 10 minutes before slicing and serving.