Cottage Cheese Egg Bake Recipe

A close-up of a spatula lifting a slice of cottage cheese egg bake with a golden, crispy top and visible pieces of green vegetable inside.

5 from 1 vote

This cottage cheese egg bake is the kind of high-protein breakfast that tastes amazing, keeps you full, and reheats like a champ. Made with eggs, bacon, cottage cheese, cheddar cheese, green chilis, and seasonings, it bakes up with a fluffy texture and serious flavor. It’s easy, reliable, flexible, and exactly the sort of breakfast bake you’ll just keep coming back to.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Keyword: cottage cheese egg bake

Servings: Servings

Calories: 213kcal

Author: Bethany Galloway

Ingredients

cooking spray or brush oil/butter to prevent sticking
12 eggs
16 oz cottage cheese
16 oz shredded cheddar cheese divided
8 oz diced green chilis
½ cup all-purpose flour
½ cup cooked crumbled bacon optional, use a veggie substitute if needed
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Preheat the oven to 200°C/400°F. Line a 9x13" casserole dish with parchment paper and spray a little oil over it.
cooking spray
In a large mixing bowl, beat the eggs.
12 eggs
Add the remaining ingredients to the mixing bowl, save half of the cheese for later. Mix well.
16 oz cottage cheese, 16 oz shredded cheddar cheese, 8 oz diced green chilis, ½ cup all-purpose flour, ½ cup cooked crumbled bacon, 1 teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon onion powder
Pour the mixture into the prepared baking dish and top it with the remaining cheese.
16 oz shredded cheddar cheese
Bake for 15 minutes. Then turn casserole around, reduce heat to 190°C/375°F. Bake for 30 more minutes or until it's set. A toothpick inserted into the middle should come out mostly clean.
Let the casserole sit for 10 minutes, and then cut, serve, and enjoy!

Notes

Don't skip the parchment: It makes cleanup a breeze and keeps the edges from sticking or overbaking.
Use a large bowl: Once you start mixing in everything, that “medium” bowl will suddenly feel very small.
Toothpick test: You're looking for mostly clean, slightly moist is fine. If it's wet or jiggly in the middle, give it a few more minutes.
Cheese on top: That final layer of cheddar gives you a golden crust and keeps the top from drying out.
Slice cleanly: A short rest after baking helps it set and makes it easier to slice and serve.

STORAGE INSTRUCTIONS

Fridge: Store leftovers in an airtight container for up to 5 days.
Reheat: Warm slices in the microwave for 30-60 seconds, or in the oven at 180°C (350°F) if you prefer it less soft.
Freeze: Wrap individual portions and freeze for up to 2 months.
Thaw + reheat: Defrost overnight in the fridge, then reheat as above. The texture may be a little softer, but it holds together fine and still tastes great.

Nutrition