Yield
6 servings (or 6 muffin-sized portions)
Prep Time
- Prep: 10 minutes
- Bake: 25–30 minutes
- Total: 35–40 minutes
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
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.
Nutrition Information (Approximate)
Per serving (1 of 6 portions):
| Nutrient | Amount |
|---|---|
| Calories | 180–220 |
| Protein | 16–19 g |
| Fat | 12–15 g |
| Carbohydrates | 2–4 g |
| Fiber | 0 g |
| Sugar | 1–2 g |
Values vary depending on cheese and cottage cheese used.
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.
Allergy Information
| Allergen | Present |
|---|---|
| Eggs | ✅ Yes |
| Milk/Dairy | ✅ Yes |
| Wheat/Gluten | ❌ No |
| Peanuts | ❌ No |
| Tree Nuts | ❌ No |
| Soy | Usually No* |
| Fish | ❌ No |
| Shellfish | ❌ No |
*Depends on specific brands used.
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
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.
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.