Anastasia Rice December 24, 2025

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Cottage Cheese Egg Bake Casserole

Name: Cottage Cheese Egg Bake Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 10 large eggs; 2 cups cottage cheese; 1.5 cups shredded cheddar cheese; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon dried oregano (optional); 1 cup fresh spinach, chopped (optional); 0.5 cup diced bell peppers (optional); 0.5 cup cooked chicken or turkey bacon, diced (optional)

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A warm, golden casserole fresh from the oven smells like comfort, eggs, and melted cheese, and it sets the tone for slow weekend mornings or easy weeknight dinners. This Cottage Cheese Egg Bake Casserole is the kind of dish that crisps lightly at the edges, stays creamy inside, and carries the bright snap of bell pepper and spinach. It works beautifully for brunch, a light dinner with a salad, or for feeding a small crowd, and it stores well so you can enjoy leftover slices all week. If you love the combo of cottage cheese and eggs for a protein-rich breakfast, you might also enjoy exploring other simple recipes that highlight that pairing, like this cottage cheese and eggs idea.

Why This Cottage Cheese Egg Bake Casserole Works

This casserole is a harmony of texture and flavor. Cottage cheese keeps the interior moist and custard like without relying on heavy cream, while shredded cheddar adds a nutty, melty finish on top. With simple seasonings and optional vegetables or cooked lean protein, it adapts to what you have on hand and what you are craving.

It comes together quickly, bakes to a golden, slightly puffed surface, and slices neatly into portions. That makes it ideal for hosting, meal prepping, or turning a scattered weeknight into something that feels intentional.

Satisfying protein packed, thanks to eggs and cottage cheese
Creamy texture inside, light crust around the edges
Flexible add ins for vegetables and lean proteins

Ingredients and Key Notes

Cottage cheese brings creaminess and extra protein, eggs give structure and lift, and cheddar melts into a savory blanket. You can swap in cooked turkey bacon for a smoky touch, or add cooked chicken as a lean protein. Fresh spinach wilts into the batter, and bell pepper offers a bright pop.

10 large eggs
2 cups cottage cheese
1.5 cups shredded cheddar cheese
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried oregano, optional (Optional for added flavor)
1 cup fresh spinach, chopped, optional add in
0.5 cup diced bell peppers, optional add in
0.5 cup cooked chicken or turkey bacon, diced, optional add in

Notes, use low moisture cottage cheese if you prefer a firmer bake, and grate the cheddar yourself for better melt and flavor. If using turkey bacon, cook and crisp it before dicing so it holds texture inside the casserole.

How to Cook Cottage Cheese Egg Bake Casserole

Preheat the oven to 350 degrees Fahrenheit, and grease a 9 by 13 inch baking dish with butter or cooking spray, the pan will smell warm and inviting as it heats.
In a large bowl, whisk the eggs until glossy and slightly frothy, then stir in the cottage cheese, half of the shredded cheddar, salt, pepper, garlic powder, onion powder, and dried oregano; the mixture should be smooth with small curds from the cottage cheese.
Fold in the chopped spinach, diced bell peppers, and the cooked chicken or turkey bacon, distributing the color and texture evenly so you see flecks of green and red through the pale custard.
Pour the mixture into the prepared dish, smoothing the top with a spatula, then sprinkle the remaining cheddar evenly over the surface to form a golden crust as it bakes.
Bake for 40 to 50 minutes until the center is set and a knife inserted near the middle comes out clean, the top will turn a warm golden brown and the edges will gently pull away from the sides.
Let the casserole rest for 10 minutes after removing it from the oven, it will firm up and be easier to slice, and the aroma will deepen as it cools just slightly.

Prep ~ 15 minutes, Cook ~ 45 minutes, Total ~ 60 minutes, Servings ~ 8, Kcal ~ 240 per serving

Make-Ahead and Prep Tips

You can assemble the casserole up to 24 hours ahead, cover it tightly, and refrigerate until you are ready to bake. If you plan to bake later the same day, allow the pan to sit at room temperature for 15 minutes before sliding it into a preheated oven to ensure even cooking.

Precook and store add ins separately, like turkey bacon or chicken, and chop vegetables in advance. For freezing, assemble in a foil pan, wrap well, and store for up to 2 months, then bake from frozen, adding about 15 to 25 minutes to the cooking time and covering with foil if the top browns too quickly.

Storing and Reheating

Refrigerate leftover slices in an airtight container for up to 4 days, the casserole will keep its creaminess though it firms up a touch. For longer storage, freeze individual slices wrapped in plastic and then foil, or place slices in a freezer safe container for up to 2 months. Thaw in the refrigerator overnight for best texture.

To reheat, warm single portions in the oven at 325 degrees Fahrenheit for 10 to 15 minutes covered, or microwave on medium power for 60 to 90 seconds, checking for even heat. A gentle reheating preserves the custardy interior, and a quick blast under the broiler for 1 minute will refresh the top if you want it bubbly again. Freshness cue, if the casserole loses its mild milky aroma and develops a sharp sour smell, discard it.

Perfect Pairings

A crisp green salad with lemon vinaigrette, the acidity cuts through the richness
Roasted cherry tomatoes tossed with olive oil and herbs, they add sweetness and color
Toasted whole grain bread or a warm slice of cottage cheese bread for a hearty side
Sliced avocado with a squeeze of lime and flaky salt, creamy and bright together
Fresh fruit platter, melon or berries balance the savory flavors

Variations and Swaps

Vegetable forward, increase the spinach and bell peppers and add mushrooms or zucchini for a garden rich bake that is satisfying and lighter.
Cheese swap, try Swiss or Gruyere in place of cheddar for a nuttier flavor, or mix in a little Parmesan for a savory finish.
Spicy twist, fold in diced jalapeno or a pinch of cayenne to the egg base for a gentle heat that wakes up the dish.
Meat options, use diced cooked chicken or ground turkey browned and seasoned, both keep the casserole lean and flavorful.
Herb forward, stir in chopped fresh dill, chives, or basil to lift the dish with fresh green notes after baking.
Crustless quiche style, scoop the mixture into individual ramekins for portable single servings, they bake faster and make elegant portions.
Lower sodium, choose low sodium cottage cheese and omit the added salt, then season at the table if desired.
Breakfast-for-dinner, top slices with a spoonful of salsa and a dollop of Greek yogurt in place of sour cream for a lively finish.

Pro Tips for Best Results

Use room temperature eggs, they blend more readily with cottage cheese and help the casserole set evenly.
Don’t overmix, gently combine ingredients to keep the cottage cheese curds intact for pleasant texture.
Bake in the center of the oven, give the pan space so air circulates and the top browns evenly.
Let it rest before cutting, a 10 minute rest allows the custard to firm up and produce clean slices.
If the top is browning too quickly, tent with foil, it will prevent overbrowning while the interior finishes.
For a perfectly set center, the internal temperature should be around 160 degrees Fahrenheit when measured with a thermometer.

Frequently Asked Questions

What can I substitute for cottage cheese if I do not have any?
A mild ricotta is the closest substitute in texture and tang, it will give a similar creamy result. Greek yogurt thinned slightly with milk can also work, though the texture will be a touch smoother and tangier.

Can I make this recipe vegetarian?
Yes, omit the turkey bacon or cooked chicken and load up on vegetables and extra cheese or add plant based sausage if you like. The casserole remains rich and satisfying without meat.

How do I prevent the casserole from becoming watery?
Use low moisture cottage cheese, and avoid adding very wet vegetables raw, or squeeze excess moisture from grated zucchini. Also, do not underbake, a fully set center reduces excess liquid.

Can I double the recipe for a larger crowd?
You can double the ingredients and bake in a larger or deeper dish, but check the baking time as larger volumes can take longer to set. Covering with foil for the first part of baking helps cook the interior without overbrowning.

Is this casserole freezer friendly, and how should I reheat it?
Yes, it freezes well. Wrap cooled slices tightly, freeze up to 2 months, then thaw in the fridge and reheat gently in the oven at 325 degrees Fahrenheit until warmed through.

How long will leftovers keep in the fridge?
Store leftovers in an airtight container for up to 4 days, check for any off smells before reheating and eating.

What temperature should I bake at for best texture?
A moderate oven, 350 degrees Fahrenheit, gives a steady rise and even set without drying the edges. If you prefer a firmer texture, bake for the higher end of the time range.

Final Thoughts

This Cottage Cheese Egg Bake Casserole is a reliable, comforting dish that balances ease with thoughtful flavor. Its custardy interior, golden top, and flexible add-ins make it a go to for morning gatherings, quick dinners, and meal prep. Try it with your favorite mix ins, and enjoy the way a simple combination of eggs, cottage cheese, and cheddar can feel both homey and special. I hope you make it soon and find it becomes one of your staple recipes.

Cottage Cheese Egg Bake Casserole

Author: anastasia-rice
Total Time: 65 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A warm and comforting casserole that combines eggs, cottage cheese, and cheddar for a creamy, protein-rich dish perfect for brunch or dinner.

Instructions

Preheat the oven to 350°F and grease a 9×13 inch baking dish.
In a large bowl, whisk the eggs until glossy and slightly frothy, then stir in the cottage cheese, half of the cheddar, salt, pepper, garlic powder, onion powder, and oregano.
Fold in the chopped spinach, diced bell peppers, and the cooked chicken or turkey bacon.
Pour the mixture into the prepared dish and smooth the top, then sprinkle the remaining cheddar over the surface.
Bake for 40 to 50 minutes until the center is set and a knife inserted comes out clean.
Let it rest for 10 minutes before slicing to serve.

Notes

Use low moisture cottage cheese for a firmer texture, and grate the cheddar yourself for better melt. Assemble the casserole up to 24 hours in advance and refrigerate.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American