Fluffy Cottage Cheese Egg Bake
There are some mornings when only a substantial, savoury breakfast will do. For years, I was on a quest for a breakfast that was packed with protein, kept me full until lunchtime, and didn’t involve the same old scrambled eggs. That’s when I started experimenting with cottage cheese in my eggs, and let me tell you, it was a game-changer. This Cottage Cheese Egg Bake is the result of that journey; a gloriously golden, custardy, and incredibly fluffy breakfast casserole that has become a staple in my kitchen. My kids, who are notoriously picky eaters, ask for this by name at least once a week.
What makes this particular egg bake so special is the secret ingredient: blended cottage cheese. Instead of lumps, it melts into the eggs, creating a smooth, rich texture and a subtle tangy flavour that perfectly complements the sharp cheddar and savoury spring onions. It’s the key to achieving those impossibly fluffy eggs that rise beautifully in the oven. The result is a dish that feels indulgent yet is genuinely wholesome.
This recipe is a true workhorse. It’s straightforward enough for a weekday morning if you prep ahead, yet impressive enough to serve for a lazy weekend brunch with friends. We love it for its versatility and how it reheats beautifully, making it a brilliant option for meal prepping. If you’re looking for a satisfying protein breakfast that delivers on both texture and taste, you’ve found it.
Recipe Overview
This Cottage Cheese Egg Bake delivers a wonderfully light and airy texture, thanks to the blended cottage cheese. The flavour is rich and savoury, with sharp notes from the mature cheddar, a gentle bite from the Dijon mustard, and freshness from spinach and spring onions. After testing this recipe five times, I finally got the egg-to-cheese ratio just right for a bake that’s custardy and firm, never watery. Expect a golden-brown top with a tender, soufflé-like interior.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Servings: 6-8 people
- Difficulty: Easy
Why You’ll Love This Cottage Cheese Egg Bake
- Unbelievably Fluffy Texture: The blended full-fat cottage cheese is the secret to the most tender, high-protein, and fluffy eggs you’ll ever bake. It creates a creamy, consistent custard base without any graininess.
- Ready in Under an Hour: From gathering your ingredients to pulling a golden, bubbling breakfast casserole from the oven, the whole process takes less than 60 minutes. It’s an impressive breakfast that doesn’t demand hours in the kitchen.
- Wonderfully Flexible: This recipe is a fantastic starting point. You can add cooked chopped bacon, sautéed mushrooms, or diced red peppers. Swap the cheddar for Gruyère or feta, or use kale instead of spinach. It’s easy to adapt based on what you have in the fridge.
- Ideal for Meal Prep: This dish works beautifully for preparing breakfasts for the week ahead. It reheats exceptionally well in the microwave or oven without becoming rubbery. It’s a lifesaver on those busy mornings.
- Family Tested and Approved: This is one of those rare dishes that everyone in my family agrees on. My kids absolutely devour this every time I make it, and it always gets compliments when we have guests over for brunch.
Ingredients You’ll Need
For this recipe, I highly recommend using full-fat cottage cheese; it’s essential for that rich, creamy texture. I often use Longley Farm full-fat cottage cheese as I find its consistency is perfect for blending. Grating your own block of mature cheddar also makes a huge difference—pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.
- 10 large free-range eggs
- 450g full-fat cottage cheese
- 120ml whole milk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp garlic powder
- Pinch of nutmeg
- 150g mature cheddar cheese, grated
- 100g fresh spinach, roughly chopped
- 4 spring onions, finely sliced
- 1 tbsp unsalted butter, for greasing the dish
Ashley’s Tip: Don’t skip the pinch of nutmeg! It might seem like an odd addition, but it elevates the cheesy, savoury flavours in a subtle way, adding a professional touch to the final dish. It’s a classic pairing in creamy sauces and baked dishes for a reason.
How to Make Cottage Cheese Egg Bake
The process for making this breakfast casserole is very straightforward. The most important step is blending the cottage cheese with the eggs to create that signature smooth and airy base. This ensures your final bake is uniformly fluffy and delicious.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Use the 1 tbsp of butter to thoroughly grease a 9×13 inch (or similar 2-litre) baking dish. This prevents the eggs from sticking and helps create a lovely golden crust.
- Blend the Base: In a blender or a large bowl using an immersion blender, combine the 10 eggs, 450g of cottage cheese, and 120ml of milk. Blend for about 30-60 seconds, or until the mixture is completely smooth and slightly frothy. This is the step that guarantees no lumps and creates the fluffiest eggs.
- Season the Mixture: Pour the blended egg mixture into a large mixing bowl. Whisk in the 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and the pinch of nutmeg until everything is well combined.
- Stir in the Good Stuff: To the egg mixture, add about two-thirds (around 100g) of the grated cheddar cheese, all of the chopped spinach, and most of the sliced spring onions (reserve a small amount for garnish). Stir gently with a spatula until everything is evenly distributed. What works best for me is wilting the spinach slightly in a hot pan for a minute first to remove excess water, but you can also use it raw.
- Pour and Bake: Pour the final mixture into your prepared baking dish. Sprinkle the remaining 50g of grated cheddar cheese evenly over the top.
- Bake to Perfection: Place the dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the edges are set and golden brown, and the centre has only a very slight wobble when you gently shake the dish. It will puff up like a soufflé!
- Rest and Serve: Remove the egg bake from the oven and let it rest for 5-10 minutes before slicing. The bake will deflate slightly as it cools; this is completely normal. Garnish with the reserved spring onions, slice into squares, and serve warm.
Tips From My Kitchen
- Avoid Overbaking: The key to a tender, custardy egg bake is to pull it from the oven at just the right moment. The centre should still have a little jiggle. It will continue to cook from the residual heat as it rests. Overbaking is what leads to a tough, rubbery texture.
- The Blending Secret: I learned that the texture of this dish lives or dies by the blending step. Don’t be tempted to just whisk the cottage cheese in by hand. Blending breaks it down completely, incorporating its protein and creaminess into the eggs for a light, uniform result that tastes incredible.
- Make-Ahead Method: You can fully assemble this casserole the night before. Follow steps 2-5, pour the mixture into the greased dish, cover tightly with foil or cling film, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed (it may need an extra 5-10 minutes).
- Proper Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. You can find excellent guidance on safe food storage on the Food Standards Agency website. Reheat individual portions in the microwave for 60-90 seconds.
Equipment You’ll Need
You don’t need any highly specialised tools for this recipe, which is part of its charm. Here are the basics from my kitchen that will help you get it right.
- A 9×13 inch (or 2-litre) ceramic or glass baking dish
- A standard blender or an immersion blender
- Large mixing bowl
- Whisk and spatula
- Cheese grater
Delicious Variations to Try
One of the best things about a breakfast casserole is how adaptable it is. Here are a few variations we enjoy:
- Spicy Southwest Bake: Add one finely diced jalapeño (seeds removed for less heat), 1/2 tsp of smoked paprika, and a can of drained black beans to the mixture. Swap the cheddar for a Monterey Jack or a spicy pepper cheese. Serve with salsa and a dollop of soured cream. The flavours remind me of my popular Stuffed Peppers With Rice Recipe Dinner.
- Mediterranean Version: This recipe is already vegetarian. To lean into Mediterranean flavours, swap the spinach for chopped sun-dried tomatoes and crumbled feta cheese (use about 100g). Add a tablespoon of chopped fresh dill or parsley for a burst of herbaceous flavour.
- Add a Protein: For a heartier meal, add 200g of cooked, crumbled sausage, diced ham, or crispy bacon lardons to the mixture before baking. This is a great way to use up leftover meat from another meal, like my Grilled Lamb Chops.
What to Serve With Your Cottage Cheese Egg Bake
This dish is a fantastic standalone breakfast, but it also pairs wonderfully with a few simple sides to round out a brunch menu.
- Sourdough Toast: Thick slices of toasted sourdough with a smear of butter are ideal for accompanying the soft, custardy eggs.
- A Simple Green Salad: For brunch, a light salad of rocket and cherry tomatoes with a sharp lemon vinaigrette cuts through the richness of the bake beautifully.
- Fresh Fruit: A simple bowl of mixed berries or melon provides a sweet, refreshing contrast.
- A Great Cup of Coffee: A proper breakfast needs a proper coffee. Why not try my method for a delicious Instant Coffee Iced Coffee Recipe for a refreshing alternative?
Frequently Asked Questions
Cottage Cheese Egg Bake
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Use the 1 tbsp of butter to thoroughly grease a 9x13 inch (or similar 2-litre) baking dish. This prevents the eggs from sticking and helps create a lovely golden crust.
- Blend the Base: In a blender or a large bowl using an immersion blender, combine the 10 eggs, 450g of cottage cheese, and 120ml of milk. Blend for about 30-60 seconds, or until the mixture is completely smooth and slightly frothy. This is the step that guarantees no lumps and creates the fluffiest eggs.
- Season the Mixture: Pour the blended egg mixture into a large mixing bowl. Whisk in the 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and the pinch of nutmeg until everything is well combined.
- Stir in the Good Stuff: To the egg mixture, add about two-thirds (around 100g) of the grated cheddar cheese, all of the chopped spinach, and most of the sliced spring onions (reserve a small amount for garnish). Stir gently with a spatula until everything is evenly distributed. What works best for me is wilting the spinach slightly in a hot pan for a minute first to remove excess water, but you can also use it raw.
- Pour and Bake: Pour the final mixture into your prepared baking dish. Sprinkle the remaining 50g of grated cheddar cheese evenly over the top.
- Bake to Perfection: Place the dish in the preheated oven and bake for 35-40 minutes. You'll know it's ready when the edges are set and golden brown, and the centre has only a very slight wobble when you gently shake the dish. It will puff up like a soufflé!
- Rest and Serve: Remove the egg bake from the oven and let it rest for 5-10 minutes before slicing. The bake will deflate slightly as it cools; this is completely normal. Garnish with the reserved spring onions, slice into squares, and serve warm.
Notes
I truly hope this Cottage Cheese Egg Bake becomes a new favourite in your home, just as it has in mine. It’s the kind of reliable, satisfying, and wholesome recipe that makes breakfast feel like a real treat. Please let me know how you get on with it in the comments below—I love hearing about your own variations and successes! Happy cooking.
