Cottage Cheese Egg Bake
Cottage Cheese Egg Bake is a simple, comforting dish that combines fluffy eggs with the creamy texture of cottage cheese, making each bite rich and satisfying. It’s perfect for breakfast…
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Cottage Cheese Egg Bake is a simple, comforting dish that combines fluffy eggs with the creamy texture of cottage cheese, making each bite rich and satisfying. It’s perfect for breakfast or brunch when you want something hearty but easy to put together. The cheese adds a nice tang and creaminess that makes this bake stand out without being heavy.
I love making this when I want a break from plain scrambled eggs because it feels like a little upgrade but still comes together quickly. One tip I always follow is to use full-fat cottage cheese for the best flavor and smoothest texture. It’s also super versatile — you can add your favorite veggies or a bit of seasoning to match what you’re in the mood for.
My favorite way to serve it is paired with some fresh fruit or a slice of crusty bread. It’s one of those recipes that I keep coming back to, especially for busy mornings when I want something that tastes like I put in extra effort but actually takes almost no time. It’s a cozy, feel-good dish that everyone seems to enjoy.
Key Ingredients & Substitutions
Eggs: Eggs are the base here, providing structure and protein. Use large eggs for the right balance. If you prefer, you can try a mix of whole eggs and egg whites for a lighter bake.
Cottage Cheese: Full-fat cottage cheese adds creaminess and moisture. Don’t worry about the lumps—they give great texture. For a lighter option, try low-fat or ricotta cheese.
Cooked Sausage: Ground sausage brings flavor and richness. Turkey or beef work well if you want milder or leaner meat. For a vegetarian version, cooked mushrooms or plant-based sausage are good swaps.
Red Bell Pepper & Parsley: These add freshness and color. Feel free to use other veggies like spinach or zucchini. Parsley gives a nice bright note; you can substitute with cilantro or basil.
Cheddar Cheese (optional): Adds a cheesy top layer and richness. If you want, use mozzarella or a bit of feta for a different tang. Skip it to keep it lighter.
How Do I Get the Perfect Egg Bake Texture?
The key to a great egg bake is cooking it just right so it’s fully set but still moist.
- Mix eggs and cottage cheese gently—don’t over-stir; lumps create a creamy, interesting texture.
- Pour evenly into a greased dish for consistent cooking.
- Bake at 350°F for 30-35 minutes. Check at 30 minutes; the bake is done when the edges are set and a knife in the center comes out clean.
- Let it cool a few minutes after baking to help it firm up before slicing.
Patience during baking and cooling makes for easier serving and better texture every time!
Equipment You’ll Need
- 9×9 inch baking dish – It’s just the right size to cook the egg bake evenly without crowding.
- Large mixing bowl – Helps you whisk and combine all the ingredients easily.
- Whisk – Perfect for beating the eggs smoothly with cottage cheese.
- Cooking spray or butter – To grease the baking dish so the egg bake doesn’t stick.
- Spatula or wooden spoon – For mixing the ingredients without breaking up the cottage cheese too much.
Flavor Variations & Add-Ins
- Swap ground sausage for cooked ground turkey or beef for a leaner or milder flavor option.
- Add chopped spinach or kale for extra greens and nutrition without overpowering the dish.
- Use feta or goat cheese instead of cheddar for a tangy, creamy twist.
- Mix in some diced jalapeños or red pepper flakes if you like a little spice in your breakfast.
Cottage Cheese Egg Bake
Ingredients You’ll Need:
- 8 large eggs
- 1 cup cottage cheese (preferably full-fat)
- 1 cup cooked ground sausage (or ground beef/turkey as alternative)
- 1 red bell pepper, diced
- ½ cup fresh parsley, chopped (plus additional for garnish)
- ½ cup shredded cheddar cheese (optional)
- ¼ cup finely chopped onion (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or butter (for greasing the baking dish)
Time Needed:
Plan for about 10 minutes of preparation time and 30-35 minutes of baking. After baking, allow a few minutes to cool before serving. Overall, around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish with cooking spray or butter to prevent sticking.
2. Mix the Eggs and Cottage Cheese:
In a large bowl, whisk the eggs until smooth. Add the cottage cheese and gently mix it in—don’t worry if it stays a bit lumpy; this adds a nice texture to your bake.
3. Add the Remaining Ingredients:
Stir in the cooked ground sausage, diced red bell pepper, chopped parsley, and if you like, add the chopped onion and shredded cheddar cheese. Season the mixture with garlic powder, onion powder, salt, and pepper. Mix everything well to combine.
4. Bake and Serve:
Pour the mixture evenly into the prepared baking dish. Bake for 30-35 minutes or until the egg bake is completely set and the top is a little golden. Remove from the oven and let it cool for a few minutes. Garnish with extra parsley, slice, and serve warm. Enjoy your tasty, protein-rich meal!
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen cooked sausage, but make sure to thaw it completely before adding. Thaw it in the fridge overnight or use the defrost setting on your microwave, then drain any excess moisture.
Can I Prepare the Egg Bake Ahead of Time?
Absolutely! You can assemble the mixture and refrigerate it overnight in the baking dish. Bake fresh the next morning, adding a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
Store leftover egg bake in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through, covered to keep it moist.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the cottage cheese with dairy-free alternatives like silken tofu or a plant-based ricotta. You can also skip the shredded cheddar or use a dairy-free cheese substitute.
