Keto Cottage Cheese Egg Bake
I’ve always loved creating quick breakfast bakes that are high in protein but still deliver comfort and flavor. This Keto Cottage Cheese Egg Bake fits perfectly into my morning routine, especially on busy days when I need something nourishing and low-carb. With its rich, cheesy texture and golden top, this dish has become one of my go-to recipes.
The cottage cheese adds a creamy tanginess that pairs so well with the eggs, and the herbs give it just the right punch of flavor. Every bite is light but deeply satisfying, and it reheats beautifully for a quick meal prep solution. I usually prepare it over the weekend, slice it up, and enjoy it all week.
What makes this dish so special is how it manages to be both healthy and indulgent. It’s perfect whether you’re following a ketogenic diet or simply trying to eat more balanced meals. I’ve shared this with friends and family who aren’t even doing keto, and they always ask for the recipe. It’s just that good!
Why You’ll Love This Keto Cottage Cheese Egg Bake
This egg bake is simple, flavorful, and fits beautifully into any low-carb or keto lifestyle. It takes minimal prep and uses common ingredients like eggs, cottage cheese, and shredded cheese. You’ll love how versatile it is—enjoy it plain, or throw in extras like spinach, bacon, or jalapeños to shake things up.
It’s also gluten-free and grain-free, making it a great option for anyone with dietary restrictions. And did I mention it’s make-ahead friendly? Just bake, slice, and store. If you enjoy dishes like my Giant Zucchini Parmesan or The Ultimate Homemade McGriddle Recipe, you’ll definitely want to try this one too. It’s hearty enough for brunch but light enough to serve as a quick breakfast or post-workout meal.
How to Make the Keto Cottage Cheese Egg Bake
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish with non-stick spray or butter to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together 8 large eggs until well combined. Add in 1 cup of full-fat cottage cheese and stir until the texture is smooth and uniform.
Step 3: Add Cheese and Seasonings
To the egg mixture, add 1 cup of shredded cheddar cheese (or your favorite cheese blend), ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Mix until fully incorporated.
Step 4: Pour and Bake
Pour the egg mixture into the prepared baking dish. You can sprinkle a bit more cheese on top if you’d like a golden cheesy crust. Bake in the oven for 30-35 minutes or until the top is golden and the center is set.
Step 5: Cool and Serve
Let it cool for a few minutes before slicing. Serve warm, or cool completely and store for later.
Recipe Variations and Possible Substitutions
One of the best things about this egg bake is how customizable it is. You can swap out ingredients depending on your preferences or dietary needs.
If you don’t have cheddar cheese, try mozzarella, Swiss, or a Mexican blend. Want more veggies? Add chopped spinach, bell peppers, or mushrooms into the egg mixture before baking.
To boost the protein even more, stir in cooked bacon bits, sausage crumbles, or shredded rotisserie chicken. If you’re dairy-sensitive, use lactose-free cottage cheese and a dairy-free cheese alternative. This recipe is forgiving and always turns out delicious with slight tweaks!
Serving and Pairing Suggestions
This Keto Cottage Cheese Egg Bake is a star on its own, but it pairs beautifully with light sides to round out your meal. For a quick breakfast, I like to serve it with sliced avocado or a handful of cherry tomatoes tossed in olive oil and sea salt. It also goes great with a side of fresh arugula dressed with lemon juice and olive oil.
If you’re making brunch for a crowd, serve it alongside almond flour muffins, crispy bacon, or a bowl of fresh berries. For a more filling lunch, add a green salad or some roasted vegetables on the side. This dish is so versatile that you can pair it with almost anything fresh and vibrant.
Storage and Reheating Tips
Once cooled, store the egg bake in an airtight container in the fridge for up to 5 days. It also freezes well—just wrap individual slices in plastic wrap and place them in a freezer bag. They’ll last up to 2 months.
To reheat, simply microwave a slice for 60-90 seconds or warm it in a 350°F oven for 10-15 minutes. If reheating from frozen, let it thaw overnight in the fridge before warming it up.
Frequently Asked Questions
How do I know when the egg bake is fully cooked?
It should be puffed, golden on top, and the center should no longer jiggle when you give the dish a gentle shake. You can also insert a toothpick—if it comes out clean, it’s done.
Can I make this recipe ahead of time?
Yes, absolutely. Bake it the night before, let it cool, and store it in the fridge. Reheat slices in the morning for a quick and nutritious meal.
Is cottage cheese keto-friendly?
Yes! Full-fat cottage cheese is low in carbs and high in protein, making it a great choice for keto recipes.
What size baking dish should I use?
An 8×8-inch or 9×9-inch square baking dish works perfectly for this recipe. You can also use a similar-sized round or oval dish.
Can I double the recipe for a larger crowd?
Definitely. Just use a 9×13-inch baking dish and adjust the baking time to about 40-45 minutes, or until the center is set.
Related Recipe You’ll Like
If you love this Keto Cottage Cheese Egg Bake, you should definitely check out a few more easy, satisfying recipes from my site that are equally perfect for busy mornings and relaxed brunches. The Tasty English Muffin Breakfast Pizza Recipe offers a fun and customizable breakfast idea that both kids and adults will love.
You might also enjoy the Ultimate Homemade McGriddle Recipe, which layers sweet and savory flavors in a handheld, satisfying sandwich format. And if you’re in the mood for more cheesy bakes, don’t miss the Cheesy Pizza Bombs — a low-carb favorite that’s just as comforting.
These recipes share the same spirit: quick to make, rich in flavor, and perfect for feeding your family or meal prepping for the week.
Save and Share This Recipe for Later
Don’t forget to save this Keto Cottage Cheese Egg Bake to your Pinterest board for easy access when you need a dependable breakfast or brunch idea. Sharing is caring—so send the link to your friends, post it on your favorite Facebook group, or email it to a fellow foodie. It’s an easy, delicious recipe that everyone will appreciate having on hand.
Keto Cottage Cheese Egg Bake
This Keto Cottage Cheese Egg Bake is the perfect high-protein, low-carb breakfast that’s as delicious as it is simple. Featuring creamy cottage cheese, fluffy eggs, and melty cheddar, this baked casserole is a satisfying way to start your day. Whether you're on a keto diet or just looking for a make-ahead breakfast option, this cheesy egg bake is your new favorite go-to. Ideal for meal prep, gluten-free eating, and family brunches.
Ingredients
- 8 large eggs
- 1 cup full-fat cottage cheese
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Optional toppings: additional shredded cheese, chopped herbs
Instructions
- Preheat oven to 375°F (190°C). Grease an 8x8-inch or 9x9-inch baking dish.
- In a large bowl, whisk together the eggs until blended.
- Add the cottage cheese and stir until combined.
- Mix in the shredded cheddar cheese, salt, pepper, and garlic powder.
- Pour the mixture into the greased baking dish. Top with extra cheese if desired.
- Bake for 30-35 minutes, or until the center is set and the top is golden.
- Let cool for 5 minutes before slicing and serving.
Notes
- Feel free to add chopped vegetables like spinach, bell peppers, or onions for added texture and nutrients.
- Can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- To reheat, microwave a slice for 60-90 seconds or warm in a 350°F oven until heated through.
