These baked eggs with cottage cheese have been my latest obsession for mornings, when I don't feel like standing over the stove scrambling eggs while having both my kids tug at my legs.
Just blend the eggs, cottage cheese, and seasonings, stir in some shredded cheese, and bake. They come out soft and cheesy, and you can keep them plain or add whatever veggies you have on hand.
As a dietitian mom, I’m always looking for simple ways to make breakfast a little more filling without making it more complicated. These eggs provide protein and calcium, take about five minutes to prep, and can be served to the whole family. Add some toast and fruit, and breakfast is ready!
Why You’ll Love These Baked Eggs with Cottage Cheese
- Easy to make: blend, stir, pour, and let the oven do the rest
- Simple ingredients: just three main ingredients, plus seasonings
- Easy to customize: keep them cheesy or add your favorite veggies
- Great for busy mornings: make a batch ahead and reheat what you need
- One breakfast for everyone: serve in strips, squares, or breakfast sandwiches inside my Greek yogurt bagels
You'd also love my butternut squash egg bake for another easy protein-packed breakfast your kids will love!
Jump to:
- Why You’ll Love These Baked Eggs with Cottage Cheese
- Ingredients You'll Need
- How to Make Your Baked Eggs with Cottage Cheese
- Hint for the Best Baked Eggs with Cottage Cheese
- Substitutions
- Variations
- Equipment
- Storing Your Baked Eggs with Cottage Cheese
- How to Serve These Easy Baked Eggs
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Baked Eggs with Cottage Cheese
Ingredients You'll Need
Here's what you'll need to make these baked eggs with cottage cheese:
- Eggs: the main ingredient that's such a great source of choline, protein, iron, and vitamin D for little ones
- Cottage cheese: blending it with the eggs gives you a smooth + fluffy mixture without the noticeable curds, full-fat or 2% works here!
- Shredded cheese: I like cheddar for a cheesy flavor, but mozzarella or a combination works, too
- Seasonings: garlic powder, onion powder, and black pepper keep things simple (salt is optional since both cheeses already add some saltiness)
- Optional veggies: you can absolutely leave these out, but if you want to add them, finely chopped spinach, cooked broccoli, sautéed peppers, or cooked butternut squash are easy options
See recipe card for quantities.
How to Make Your Baked Eggs with Cottage Cheese
- Step 1: Preheat your oven to 350°F and grease a 9 × 13-inch baking sheet or dish well. Add the eggs, cottage cheese, and seasonings to a blender and blend just until smooth.
- Step 2: Stir in the shredded cheese and any optional prepared veggies.
- Step 3: Pour everything into your baking dish, spreading the vegetables out evenly if you’re using them.
- Step 4: Bake for 20-25 minutes, until the center is set and no longer jiggles. Let cool for about five minutes before slicing.
Hint for the Best Baked Eggs with Cottage Cheese
Make sure to blend the eggs and cottage cheese until completely smooth for the best texture! Also, cook firm veggies first and drain any extra liquid before stirring them in. This helps keep your eggs from becoming watery.
Substitutions
These easy baked eggs are naturally gluten-free and nut-free! Since eggs are the main ingredient, they'd be a bit tricky to make egg-free.
- Dairy-free: try a thick, plain, unsweetened dairy-free cottage cheese alternative and dairy-free shredded cheese (I haven’t tested this version, so the texture and baking time may vary)
Variations
The veggies are completely optional in these baked eggs, but adding some mix-ins definitely adds more flavor and nutrition!
- Broccoli + cheddar: use cooked, finely chopped broccoli
- Spinach + mozzarella: finely chop fresh spinach, or thaw and squeeze frozen spinach well
- Butternut squash + cheddar: add small pieces of cooked squash for a little sweetness
- Bell peppers + cheddar: sauté finely diced peppers until tender first
- Zucchini + mozzarella: sauté grated zucchini and drain away excess moisture before adding
Equipment
For these baked eggs with cottage cheese, you’ll need a blender or immersion blender, a quarter sheet pan or 9 × 13-inch baking dish, measuring cups and spoons, and a spatula to stir in the shredded cheese. If you don't have a blender, then just whisk everything together in a mixing bowl! The cottage cheese curds will be more noticeable, but it still works!
Storing Your Baked Eggs with Cottage Cheese
These baked eggs with cottage cheese are an easy breakfast to prep ahead. Let cool, then store in an airtight container in the refrigerator for up to 4 days. If wanting to store for longer, place individual squares in a freezer-safe container or bag with parchment between the layers. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
To reheat: Microwave individual portions in short intervals until heated through. Try not to heat them longer than needed so they stay tender, and let cool to a comfortable temperature before serving to little ones.
How to Serve These Easy Baked Eggs
I like to think about what I can add alongside the eggs to make breakfast more satisfying. They already provide protein and fat, so toast, oatmeal, potatoes, or fruit are easy additions!
Try serving them with:
- Buttered toast and berries
- An English muffin and sliced avocado
- Roasted potatoes and fruit
- A mini bagel and orange slices
- A tortilla for an easy breakfast taco
For toddlers, cut the eggs into strips or smaller pieces based on their eating skills. Start with a small portion and offer more if they’re still hungry. And if your little one prefers their eggs plain, it’s okay to keep the veggies on the side. Being considerate of their preferences doesn’t mean you need to make a completely separate breakfast.
Tiff's Dietitian Tip
Eggs bring protein and fat to breakfast, but your little one needs energy from carbohydrates, too! Pair these cheesy eggs with toast, potatoes, or fruit for a more balanced, satisfying meal. And if veggies mixed into eggs aren’t their thing, serving them on the side still counts as an exposure (no pressure to take a bite).
FAQ
The cottage cheese adds a mild, creamy flavor, but the shredded cheese and seasonings are more noticeable. Blending also gets rid of the curds, so you won’t have those little pieces throughout the eggs.
Nope! If you don’t mind the texture, whisk the eggs and seasonings, then stir in the cottage cheese and shredded cheese. You’ll have some visible curds, but it saves you from washing the blender.
Yes! Use a greased, rimmed quarter sheet pan, which is approximately 9 × 13 inches. Start checking a few minutes earlier since a shallow metal pan may cook faster. A standard half sheet pan is too large for this amount of egg mixture and will make a much thinner layer.
Yes, 2% cottage cheese works well. Full-fat gives a slightly richer result. If your cottage cheese has a lot of separated liquid on top, drain that off before measuring.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these baked eggs with cottage cheese:
Easy Baked Eggs with Cottage Cheese
Equipment
- immersion blender or blender
Ingredients
- 10 large eggs
- 1 cup cottage cheese full-fat or 2%
- ½ cup shredded cheddar or mozzarella cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt optional
- black pepper to taste
optional add-ins
- up to 1 cup prepared vegetables such as finely chopped spinach, cooked chopped broccoli, sautéed peppers, or cooked diced butternut squash
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish well, including the sides.
- Add the eggs, cottage cheese, garlic powder, onion powder, salt, and pepper to a blender. Blend just until smooth.
- Stir in the shredded cheese and any optional prepared vegetables.
- Pour the mixture into the prepared baking dish, distributing any vegetables evenly.
- Bake for 20-25 minutes, until the center is fully set and no longer jiggles. Add a few minutes as needed, depending on your pan and add-ins.
- Let cool for 5 minutes before cutting into 12 squares.
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