Cottage Cheese Egg Bake
This cottage cheese egg bake is a warm, cheesy, and easy-to-make egg casserole with a fluffy texture and golden top. Packed with cottage cheese, sharp cheddar, and just the right touch of spice, it’s a brunch favorite you’ll want to make again and again. Whether you're serving it for a lazy Sunday morning or prepping ahead for weekday meals, this recipe delivers cozy, crowd-pleasing flavor every time.
Equipment
- Mixing bowl
- Whisk
- 9x9 inch baking dish
- Measuring cups and spoons
- Oven
Ingredients
- 8 large eggs
- 1½ cups small-curd cottage cheese
- 1 cup shredded cheddar cheese
- ½ cup milk whole or 2%
- 2 green onions thinly sliced
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Add-Ins:
- 1 cup baby spinach
- 1 cup cooked diced potatoes or tortilla strips
- ½ cup roasted red peppers
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x9-inch baking dish.
- In a large bowl, whisk the eggs until smooth and slightly frothy.
- Add cottage cheese and milk, whisking to combine.
- Stir in shredded cheese, green onions, paprika, salt, pepper, and any add-ins.
- Pour mixture into prepared baking dish and tap gently to level.
- Bake for 35–40 minutes until puffed and golden, with a slight jiggle in the center.
- Let rest for 5 minutes before slicing and serving.
Notes
Let it rest for 5 minutes before slicing—this helps it set and makes serving easier. Feel free to swap cheeses or fold in your favorite vegetables for your own family-style twist.