Baked Eggs Cottage Cheese

I discovered baked eggs cottage cheese during one of those chaotic mornings when my teenagers were complaining about “boring” scrambled eggs again. After failing miserably with my first attempt at scrambled eggs with cottage cheese (they turned out rubbery and separated), I decided to try baking them instead. This protein-packed dish combines creamy cottage cheese with perfectly baked eggs for a breakfast that actually keeps everyone satisfied until lunch.

There’s something magical about the way cottage cheese transforms in the oven, becoming impossibly creamy while boosting the protein content to over 20 grams per serving. I love how this recipe sneaks in vegetables without any complaints from my family – the spinach and mushrooms blend seamlessly into the rich, cheesy base. The best part? It’s ready in just 35 minutes and can feed the whole family. After three years of perfecting this recipe, you’re going to love this one!

Ingredients for Baked Eggs Cottage Cheese

I always use full-fat cottage cheese for this recipe because it creates the creamiest texture and doesn’t curdle during baking. My go-to brand is Good Culture, but any high-quality cottage cheese works beautifully. After testing this recipe with different cottage cheese brands, I learned that low-fat versions tend to become grainy in the oven.

• 6 large eggs
• 1 cup cottage cheese (full-fat recommended) – I prefer Good Culture for best texture and creaminess
• 2 cups fresh spinach, chopped
• 8 oz mushrooms, sliced – I usually use baby bella for deeper flavor than button mushrooms
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder – My preference is granulated over fresh for even distribution throughout
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste) – I always use freshly ground when possible
• 1/2 teaspoon paprika – In my experience, smoked paprika adds incredible depth and color
• Fresh parsley for garnish – I always keep this on hand for color and freshness

Step-by-Step Instructions

I recommend using an 8×8 inch or 9×13 inch baking dish depending on your family size, and preheating your oven first since timing is crucial for perfectly set eggs without overcooking the cottage cheese base.

Step 1: Preheat your oven to 375°F (190°C) and grease a medium baking dish (8×8 or 9×13 inch) with olive oil. This prevents sticking and makes cleanup much easier.

Step 2: Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms and sauté for 5 minutes until golden and soft. Don’t overcrowd the pan or they’ll steam instead of browning – cook in batches if needed.

Step 3: Add chopped spinach to the mushrooms and cook for 2-3 minutes until completely wilted and excess moisture evaporates. Remove from heat and let cool slightly to prevent the eggs from cooking prematurely when added.

Step 4: In a mixing bowl, combine cottage cheese, garlic powder, salt, pepper, and paprika. Stir until smooth and well-mixed – this ensures even seasoning throughout and prevents lumpy texture.

Step 5: Spread the spinach-mushroom mixture evenly in your prepared baking dish. Using the back of a spoon, create 6 small wells (about 2 inches wide and 1/2 inch deep) for the eggs.

Step 6: Carefully crack eggs into the wells, spacing them evenly. Don’t worry if they spread slightly – that’s normal. Spoon the cottage cheese mixture over each egg, covering the whites completely but leaving some yolk visible.

Step 7: Sprinkle shredded cheddar on top and bake for 20-25 minutes. The eggs are done when whites are completely opaque and set, but yolks still jiggle slightly when gently shaken.

Step 8: Remove from oven and let rest for 5 minutes before serving – this allows the cottage cheese to set properly and prevents a watery texture. Garnish with fresh parsley for color and freshness.

What to Serve with Baked Eggs Cottage Cheese

This protein-rich dish pairs beautifully with lighter sides that complement its creamy richness while adding different textures and flavors to create a complete breakfast experience.

High-Protein Breakfast Bowls: These complement the baked eggs perfectly by adding fresh fruits and additional protein sources for an even more substantial morning meal.

Whole Grain Toast: The nutty crunch balances the soft, creamy eggs while providing complex carbohydrates for sustained energy throughout the morning – I love serving this with my cottage cheese flatbread on the side.

Fresh Mixed Berries: Their natural sweetness and bright acidity cut through the richness while adding antioxidants and fiber to complete the nutritional profile perfectly.

Brown Sugar Overnight Oats: For families wanting both savory and sweet breakfast options, these make-ahead oats provide a nice contrast to the warm, savory egg dish.

Simple Green Salad: Light greens with lemon vinaigrette provide a fresh contrast to the warm, rich egg dish while adding extra vegetables to your morning routine.

Storage & Serving Tips

Store leftover baked eggs cottage cheese in an airtight container in the refrigerator for up to 3 days. I recommend covering tightly to prevent the eggs from absorbing other flavors and becoming rubbery.

For reheating, use the microwave in 30-second intervals or warm gently in a 300°F oven for 10-15 minutes. In my experience, oven reheating maintains the best texture and prevents rubbery eggs that can happen with aggressive microwave reheating.

This recipe is incredibly versatile for meal prep – try making individual portions in ramekins like my blueberry cottage cheese breakfast bake method. Pro tip: add diced bell peppers, zucchini, or even cooked bacon for variety. The cottage cheese base works beautifully with any vegetable combination.

Conclusion

Baked Eggs with Cottage Cheese

A creamy, high-protein breakfast combining cottage cheese with perfectly baked eggs and fresh vegetables

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Breakfast, Brunch

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 6 large eggs
• 1 cup cottage cheese full-fat preferred
• 2 cups fresh spinach chopped
• 8 oz mushrooms sliced
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• salt and black pepper to taste
• 1/2 teaspoon paprika
• fresh parsley for garnish

Equipment

• Medium baking dish
• Non-stick skillet
• Mixing bowl
• Rubber spatula

Method

 

1. Preheat your oven to 375°F (190°C) and grease a medium baking dish with olive oil.
2. Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms and sauté for 5 minutes until golden and soft.
3. Add chopped spinach to the mushrooms and cook for 2-3 minutes until completely wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, combine cottage cheese, garlic powder, salt, pepper, and paprika. Stir until smooth and well-mixed.
5. Spread the spinach-mushroom mixture evenly in your prepared baking dish. Create small wells for the eggs using a spoon.
6. Carefully crack eggs into the wells, spacing them evenly. Spoon the cottage cheese mixture over each egg, covering completely.
7. Sprinkle shredded cheddar on top and bake for 20-25 minutes until egg whites are set but yolks are still slightly soft.
8. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley for color and freshness.

Notes

For best results, use full-fat cottage cheese for creamiest texture. Can substitute spinach with kale or add bell peppers for variety. Store leftovers in refrigerator for up to 3 days.