Why is my egg and cottage cheese bake watery?

Most of the time, it comes from excess liquid in the cottage cheese or vegetables. To prevent this, strain the cottage cheese and the excess liquid (if there is any) from the sauteed vegetables before adding them to the egg mixture. If the bake still looks a little loose, give it a few more minutes in the oven and be sure to let it rest for 10-15 minutes before slicing.

How long do you bake cottage cheese and eggs?

The timing depends on the size of your baking dish. If you are using a 9x11 or 9x13 casserole dish, it will take about 35 to 40 minutes at a 375°F (191°C) oven. If you are using a smaller (and deeper dish) such as an 8 by 8 or a 9 by 9, you may have to bake 5 to 8 minutes longer.

Can I make this ahead?

Yes, assemble the casserole as usual, cover, and refrigerate for up to 24 hours. When you're ready to bake, follow the usual baking instructions, but add a few extra minutes if needed, since it will be starting from a colder temperature. Alternatively, you can bake the whole thing, bring it to room temperature, cover tightly and store it in the refrigerator until ready to serve.

Can I use only egg whites?

You can use 6 whole eggs and 6 egg whites. I wouldn't recommend using only egg whites, as the lack of egg yolks will result in a loser and less fluffy texture.

Can I make this in a muffin tin?

You can. However, you will need two 12-cup muffin tins. The amount of eggs I use is too many for a standard muffin tin. If you prefer a muffin version, I recommend checking out my cottage cheese egg bites recipe instead.

Cottage Cheese and Egg Bake - Easy & High Protein Recipe

Name: Cottage Cheese and Egg Bake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tbsp unsalted butter (or olive oil plus more for greasing the pan); 8 ounces cremini mushrooms (226 gr. (Rinsed and sliced)); ½ teaspoon kosher salt; 12 large eggs; 1 ½ cups cottage cheese ((360 gr) whole milk 4%); 1 cup cheddar cheese (shredded (100 gr) packed); ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon black pepper; 2 cups baby spinach leaves (chopped (52 gr)); Cooking spray or butter for greasing the casserole dish

I feel like these days, protein is the magic word. Say it, and everyone’s suddenly paying attention. Every time I open Instagram, I see one video after another showing how to sneak more protein into every meal.

And right now, cottage cheese seems to be the star of the show, especially when it comes to breakfast. I’m completely on board, and this cottage cheese and egg bake is my small contribution to the internet’s high-protein breakfast lineup.

What I love most is how practical it is. It uses a full carton of eggs, comes together with just a bowl and a whisk, and bakes while you take care of everything else.

It is easy to customize with whatever veggies or breakfast meats you have on hand. Best of all, it stores beautifully and makes weekday mornings so much easier.

Ingredient Notes for The Fluffiest Texture & Endless Customization Ideas

This recipe begins with three main components: eggs, cottage cheese, and a small amount of shredded cheddar cheese. From there, you can add your favorite veggies or breakfast meats to make it your own.

Ingredients for the recipe from the top view.

I’ve listed the exact measurements in the recipe card below, but here are some helpful notes on ingredients from my recipe testing:

Eggs: I recommend using a full carton of large organic eggs. It gives you enough for a week’s worth of grab-and-go breakfasts or to serve multiple people.

If you’d like to increase the protein content of this egg bake, you can substitute half of the whole eggs with egg whites only. I wouldn’t recommend using just egg whites, as you’ll end up with a different, less creamy texture.

Cottage cheese: During my testing, I found that full-fat (4%) cottage cheese yields the best texture for this cottage cheese egg bake. You can use low-fat cottage cheese, but it tends to be slightly less puffed and creamy after baking.

Additionally, as it sits in the fridge, some brands of cottage cheese collect a small amount of liquid on top. If that is the case, be sure to strain it before adding it to the egg mixture.

Finally, I tested this recipe both with large curd and small curd cottage cheese, and they both worked well.

Vegetables: I opted for a simple combo of sautéed mushrooms and baby spinach. I used cremini mushrooms, but you can also use sauteed shiitake mushrooms or roasted shiitakes.

With that being said, you can make this egg bake with cottage cheese your own with any leftover veggies you already have in the fridge.

My go-to ratio is 1 cup of cooked veggies plus 2 cups of leafy greens or fresh herbs. Below are a few options you can try:

Frozen veggies: Veggies like frozen spinach can be used, just be sure to thaw them first and squeeze out every bit of liquid before adding to the mixture.
Sautéed veggies: Veggies like broccoli, yellow onion, or a small red bell pepper are a great addition, but I recommend sauteeing them prior to adding them to the egg mixture.
In terms of greens, you can use lightly sautéed (and cooled) Swiss chard or blanched kale as a base, and add some fresh (or dried) parsley, dill, or oregano.
Quick-cooking veggies: You can also add up to 1 cup of fast-cooking vegetables, such as shredded zucchini, cherry tomatoes, or chopped green onions. There is no need to sautee them, but be sure to squeeze out the excess liquid prior to adding them to the egg and cottage cheese mixture.

Cheese: I used shredded sharp cheddar cheese, but you can also use Monterey Jack, Parmesan cheese, or shredded mozzarella cheese. You can also mix two cheeses for more depth.

Seasonings: I kept it simple with garlic powder, paprika, salt, and black pepper. However, you can adjust the seasonings to suit your preferred flavor profile. A pinch of Italian seasoning or my homemade Mediterranean Seasoning are both great options.

Optional Add-Ins: You can increase the protein content by adding about 1 cup of cooked meat. Crumbled turkey sausage, chicken sausage, chopped baked turkey bacon, regular bacon, or diced ham all work well.

How to Make Egg and Cottage Cheese Bake

This recipe comes together in just a few steps with no more than 15 minutes of hands-on time. Here’s exactly how I make it step by step:

Step 1 – Prep the baking dish: You can use a 9×11 or 9×13 casserole dish or a 9×9 square dish to make this cottage cheese egg bake.

Whatever size dish you use, do not skip greasing it; otherwise, it sticks to the pan after it is fully baked. A light coating of butter or cooking spray will make cleanup easier and help each slice come out neatly.

A collage of images showing how to sautee mushrooms and whisk eggs.

Step 2 – Cook the mushrooms: When it comes to cooking mushrooms, I like to use a bit of butter and a preheated skillet.

As soon as they hit the hot skillet, they will soften, and depending on the type of mushrooms you are using, they will likely release some liquid. I like to sauté them for about 3-4 minutes, which is usually enough for the liquid to evaporate.

However, if any liquid remains, be sure to drain it before adding it to the egg mixture.

Step 3 – Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until smooth. It is important to whisk the eggs first, as it will be more difficult to do so later. This initial whisking also adds a little air to the eggs, which helps the bake turn out lighter and fluffier.

The rest of the ingredients are added into the egg mixture.

Step 4 – Add the rest of the ingredients: In the same large bowl, stir in the cottage cheese, shredded cheese, garlic powder, paprika, salt, and black pepper. Whisk until well combined, then fold in the now-cooled sauteed mushrooms and chopped fresh baby spinach.

Cottage cheese egg breakfast before and after it is baked.

Step 5- Bake: Pour the egg mixture into the greased dish and bake at 375°F (190°C) until the center is set, about 35-40 minutes. To check doneness, give the pan a gentle shake. If the middle is not jiggly, it’s ready.

Step 6 – Let cool: Once it comes out of the oven, let your egg and cottage cheese bake rest for about 10 minutes before slicing.

The short cooling time helps it firm up slightly, which makes slicing and serving easier.

How to Make Ahead, Store, Freeze, and Reheat

Baked eggs with cottage cheese make a wonderful breakfast, mainly because they can be made ahead and stored well. Not to mention, this recipe is perfect for brunch or whenever you need to feed a crowd.

Here’s how to store and reheat it without losing its texture:

Make ahead: You can combine all of the ingredients, pour them into the prepared baking dish, and keep it covered in the refrigerator overnight or for up to 24 hours. When you are ready to bake, follow the usual directions above, adding an extra 5 minutes as needed since it will be starting from a colder temperature.

Storing: Once baked and cooled, slice the egg casserole into portions and place them in an airtight container. They will keep well for up to 5 days.

Freezing: Yes, it can be frozen, but I must warn you that the thawed portions lose their fluffy texture. Still, if you want to freeze, you can let the cheese egg bake cool completely, then slice it into portions.
Place the slices on a parchment-lined sheet pan to prevent them from sticking together. Once they are frozen, place them in a freezer-safe bag or container. They will keep well for up to 3 months.

Reheating: You can warm up your portioned slices straight from the fridge Here are a few reheating methods:

Microwave: Heat individual slices for no more than a minute or two in 30-second intervals, stopping and checking every time.
Oven: Place slices in a baking dish, cover with foil, and reheat at 325°F (163°C) for 10 minutes or until heated through.
Air Fryer: Reheat slices at 300°F (149°C) for 8-10 minutes.