Cottage Cheese Egg Bake
This delicious cottage cheese egg bake combines basic ingredients like homemade cottage cheese, farm fresh eggs and monterey jack cheese into a high-protein breakfast bake that is perfect for breakfast or brunch.
Why You’ll Love This Recipe
- It uses a lot of cottage cheese, and if you make your own cottage cheese, this is a great way to use it up.
- Because of the cottage cheese, eggs and grated cheese, this egg bake is a great source of protein.
- You can mix this egg bake up ahead of time for a church potluck, a busy morning, or a holiday brunch on Christmas morning.
- This egg casserole is always a crowd pleaser, and people are always asking for the recipe. It’s a classic recipe you’ll make time and again.
- Pair this egg bake with any of our sourdough breakfast recipes for a well-rounded and healthy breakfast.
Tools You May Need
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Simple Ingredients
How To Make This Cottage Cheese Egg Bake
In a large mixing bowl, combine the eggs and mix until well beaten.
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Add the flour, baking powder, and salt and mix well.
Shred the cheese, and add it to the egg mixture with the cottage cheese, melted butter and green chilies if using.
Pour into a greased 9” x 13” baking dish and bake uncovered at 350 degrees for 40 to 50 minutes or until the center is set and edges are golden brown.
Slice and serve warm with sourdough toast.
Store leftover egg bake in an airtight container for up to a week in the refrigerator.
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Tips
- This can be mixed up ahead of time and stored in the refrigerator in an airtight container. Then just pour into your baking dish when it’s time to bake.
- Feel free to add different kinds of additions to this casserole, green onions, sun-dried tomatoes, green peppers, baby spinach or even hashbrowns are excellent choices.
- I’ve used different kinds of cheese in this recipe and its all been good. Mozzarella, cheddar, or even pepper jack cheese gives this egg bake a wonderful flavor.
- I always grate my own homemade cheese, but if I were using storebought cheese, I would still grate my own to avoid all the nasty non-caking ingredients they add to shredded cheese from the grocery store.
- If I don’t have green chilies on hand, I will just use some jalapeno powder that I always keep in my pantry. In the summer, if I have extra jalapenos, I dehydrate them, then blend into a fine powder (be careful not to breathe it in). This is a great way to preserve jalapenos and be able to add them to any dish all year long. I usually only use ½ teaspoon of the dried jalapenos, as a little bit goes a long ways.
Cottage Cheese Egg Bake
Ingredients
- 12 eggs
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups shredded cheese
- 2 cups cottage cheese
- 1/2 cup melted butter
- 2 cans chopped green chilies 4 oz each, optional
- 1/2 tsp jalapeno powder optional
Instructions
- In a large mixing bowl, combine the eggs and mix until well beaten.
- Add the flour, baking powder, and salt and mix well.
- Shred the cheese, and add it to the egg mixture with the cottage cheese, melted butter and green chilies if using.
- Pour into a greased 9” x 13” baking dish and bake uncovered at 350 degrees for 40 to 50 minutes or until the center is set and edges are golden brown.
- Slice and serve warm with sourdough toast.
- Store leftover egg bake in an airtight container for up to a week in the refrigerator.
Notes
Tips
- This can be mixed up ahead of time and stored in the refrigerator in an airtight container. Then just pour into your baking dish when it’s time to bake.
- Feel free to add different kinds of additions to this casserole, green onions, sun-dried tomatoes, green peppers, baby spinach or even hashbrowns are excellent choices.
- I’ve used different kinds of cheese in this recipe and its all been good. Mozzarella, cheddar, or even pepper jack cheese gives this egg bake a wonderful flavor.
- I always grate my own homemade cheese, but if I were using storebought cheese, I would still grate my own to avoid all the nasty non-caking ingredients they add to shredded cheese from the grocery store.
- If I don’t have green chilies on hand, I will just use some jalapeno powder that I always keep in my pantry. In the summer, if I have extra jalapenos, I dehydrate them, then blend into a fine powder (be careful not to breathe it in). This is a great way to preserve jalapenos and be able to add them to any dish all year long. I usually only use ½ teaspoon of the dried jalapenos, as a little bit goes a long ways.
