Yield

6 servings (or 6 muffin-sized portions)

Prep Time

• Prep: 10 minutes
• Bake: 25–30 minutes
• Total: 35–40 minutes

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Ingredients

Base

• 1 cup cottage cheese (full-fat or low-fat)
• 6 large eggs
• 1 cup shredded sharp cheddar cheese, divided
• ¼ cup grated Parmesan cheese
• 2 tbsp melted butter
• ¼ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Optional Add-Ins

• 2 tbsp chopped chives
• ¼ cup cooked bacon bits
• ¼ cup diced ham
• ¼ cup sautéed onions
• ¼ cup spinach

Garnish

• Fresh chives
• Extra cheddar cheese

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Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C).

Grease:

• One 8-inch square baking dish, or
• Six jumbo muffin cups.

Step 2: Mix Ingredients

In a large bowl combine:

• Cottage cheese
• Eggs
• ¾ cup cheddar cheese
• Parmesan cheese
• Butter
• Garlic powder
• Onion powder
• Salt
• Pepper

Whisk until thoroughly combined.

Step 3: Fill Dish

Pour mixture into prepared baking dish.

Sprinkle remaining cheddar cheese over the top.

Step 4: Bake

Bake for:

• 25–30 minutes in baking dish
• 18–22 minutes in muffin tins

The center should be set and the top golden brown.

Step 5: Rest

Allow to cool for 5 minutes before serving.

Top with fresh chives.

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Nutrition Information (Approximate)

Per serving (1 of 6 portions):

Values vary depending on cheese and cottage cheese used.

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Nut Information

Nut Status

✅ Peanut-Free

✅ Tree Nut-Free

The basic recipe contains:

• Eggs
• Cottage cheese
• Cheddar cheese
• Parmesan cheese
• Butter
• Seasonings

No nuts are included.

Possible Cross-Contamination Sources

Check labels on:

• Pre-shredded cheese
• Cottage cheese
• Bacon bits
• Packaged seasoning blends

If serving someone with severe allergies, use products specifically labeled nut-free.

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Allergy Information

*Depends on specific brands used.

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze individual portions for up to 2 months.

Reheating

• Microwave: 45–60 seconds
• Oven: 350°F (175°C) for 10 minutes

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Frequently Asked Questions

Q1. Can I use low-fat cottage cheese?

Yes. Full-fat gives a richer texture, but low-fat works well.

Q2. Will the cottage cheese curds disappear?

Mostly. During baking they soften and blend into the eggs, creating a creamy texture.

Q3. Is this keto-friendly?

Yes. With only a few grams of carbs per serving, it fits most ketogenic diets.

Q4. Can I make it ahead?

Yes. Bake the day before and refrigerate. Reheat before serving.

Q5. Why are my baked eggs watery?

Common causes:

• Excess moisture from vegetables
• Low baking time
• Very wet cottage cheese

Drain cottage cheese if needed and sauté vegetables first.

Q6. What cheese works best besides cheddar?

• Monterey Jack
• Gruyère
• Swiss
• Mozzarella
• Pepper Jack

Q7. Can I add vegetables?

Excellent additions include:

• Spinach
• Mushrooms
• Bell peppers
• Broccoli
• Green onions

Cook watery vegetables first.

Q8. Can I make this crustless breakfast casserole?

Yes. This recipe is already crustless and naturally gluten-free.

Q9. How do I know it’s done?

The center should be set and reach 160°F (71°C) when measured with a food thermometer.

Q10. Can I double the recipe?

Yes. Use a 9×13-inch baking dish and increase baking time to approximately 35–40 minutes.

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Variations

Bacon Cheddar

Add:

• ½ cup cooked bacon
• Extra cheddar

Spinach Parmesan

Add:

• 1 cup sautéed spinach
• Extra Parmesan

Southwest Style

Add:

• Diced green chiles
• Pepper Jack cheese
• Chopped cilantro

Mediterranean

Add:

• Crumbled feta
• Spinach
• Sun-dried tomatoes
• Oregano

High-Protein Version

Add:

• ½ cup egg whites
• Extra ½ cup cottage cheese

This can increase protein to over 20 grams per serving.