easy Cottage Cheese Egg Bake: A Quick and Hearty Breakfast

Looking for a simple and satisfying breakfast dish that’s packed with protein and flavor? This Cottage Cheese Egg Bake is the answer. It’s a savory, cheesy bake with a creamy texture from the cottage cheese and a crispy, golden top that’s perfect for any time of the day. Whether you’re serving it at brunch or making it ahead for the week, this recipe is sure to become a family favorite.

With just a few basic ingredients like eggs, cheese, green onions, and cottage cheese, this dish comes together quickly, making it ideal for busy mornings. Plus, it’s super customizable—you can add in your favorite vegetables or swap the cheese for a different variety to suit your taste. It’s an easy, delicious, and nutritious option that can feed a crowd or provide leftovers for later.

What You Need to Make Cottage Cheese Egg Bake:

Ingredients:

• 1 (24-ounce) tub cottage cheese
• 10 eggs
• 3 cups shredded cheese (cheddar, mozzarella, or your favorite)
• 1/3 cup diced green onions
• 1/4 cup melted butter
• 1/2 cup flour
• 1 teaspoon baking powder
• Black pepper, to taste

How to Make Cottage Cheese Egg Bake:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the Egg Mixture:
   In a large bowl, beat the eggs and cottage cheese together until fully combined and smooth.
3. Mix in the Remaining Ingredients:
   Add the shredded cheese, green onions, melted butter, flour, baking powder, and black pepper. Mix until everything is well combined.
4. Transfer to the Baking Dish:
   Pour the egg mixture into the prepared baking dish, spreading it evenly.
5. Bake the Egg Bake:
   Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until the top is golden and the center is set. You can check by inserting a toothpick in the center—if it comes out clean, it’s done.
6. Serve and Enjoy:
   Let the egg bake cool for a few minutes before slicing into squares. Serve hot, and enjoy the creamy, cheesy goodness!

Common Questions About This Recipe:

Can I use a different type of cheese?
Yes! Feel free to experiment with different types of cheese. Cheddar, Monterey Jack, or even a mix of mozzarella and Parmesan will work great in this recipe.

Can I make this ahead of time?
Absolutely! You can prepare the egg mixture the night before, cover it, and store it in the fridge. In the morning, just transfer it to the baking dish and bake as directed.

Can I make this recipe dairy-free?
Yes, you can substitute the cottage cheese and shredded cheese with dairy-free alternatives. Use plant-based cheese and dairy-free yogurt or tofu as a substitute for cottage cheese.

How do I store leftovers?
Leftovers can be stored in the fridge for up to 3 days. You can also freeze individual portions for later use—just reheat in the microwave or oven.

Tips for the Best Cottage Cheese Egg Bake:

• For extra flavor, add in some sautéed vegetables like spinach, bell peppers, or mushrooms to the egg mixture.
• If you prefer a firmer texture, you can increase the baking time slightly, just make sure the center is fully set before removing from the oven.
• Top with fresh herbs like parsley or chives before serving for a burst of color and extra flavor.

This Cottage Cheese Egg Bake is an easy, flavorful dish that’s perfect for breakfast, brunch, or even a light dinner. With its creamy texture and cheesy goodness, it’s bound to become a regular in your recipe rotation!

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