A Breakfast Bake I Keep Coming Back To

You know how some mornings you stare into the fridge like it’s going to whisper breakfast ideas? That’s basically how I stumbled on this cottage cheese egg bake years ago, fumbling for anything easy and, well, edible. My first try was weirdly overcooked (I forgot the timer—don’t tell my family), but it still vanished before noon. There’s something genuinely comforting about this one: creamy, fluffy, little pockets of tang from the cottage cheese. I mix it up all the time—sometimes intentionally, sometimes thanks to a “what is that green thing in the back of my fridge?” inspired moment.

Also, side note: my husband swears this tastes like it was made in some countryside B&B, which I take as both a compliment and a sign that I should go on vacation more often.

Why You’ll Love This (Honestly…)

I make this when company’s coming over for brunch and I don’t want to fuss. Or (don’t judge!) when I’m too lazy for pancakes and want something hearty that’s not a boring scramble. My family goes a little wild for this because it’s warm, cheesy, and magically gluten free without trying too hard. Cleanup isn’t much of a hassle, which is nice because I’d rather do virtually anything else than scrub pans. Once I tried to overcomplicate it with fancy cheese and extra steps; frankly, that just made more dishes. I’m sticking to the basics now.

What You Need (with my usual flop-proof swaps)

6 large eggs (any eggs work, but I once used duck eggs by accident—totally fine!)
1 cup cottage cheese (full fat is richest, but use low-fat if that’s your thing)
1/2 cup shredded sharp cheddar (or whatever melty cheese you have—Monterey Jack is great in a pinch)
1/4 cup chopped green onions (or swap for chives—my neighbor grows amazing ones but honestly regular onions work too, just use less)
1/2 cup diced bell pepper (sometimes I use leftover spinach or even frozen peas when I’m desperate)
1/2 teaspoon garlic powder
1/2 teaspoon salt (not too much if your cheese is salty!)
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional, but I love the flavor—my brother thinks it’s “fancy”)
Butter or oil for greasing (I usually just grab whatever’s on the counter)

How To Actually Make It (My Not-So-Fancy Steps)

First, preheat your oven to 350°F (180°C). Grease an 8×8 inch or similar-size baking pan—it does not have to be exact. Sometimes I just rub a bit of butter on with a paper towel, but spray oil also works.
Crack all six eggs into a large mixing bowl. Whisk them with a fork or a proper whisk—up to you (I’ve even used chopsticks when I couldn’t find a whisk, no kidding).
Add the cottage cheese, shredded cheddar, green onions, and diced bell pepper to the eggs. This is the point where it looks a bit strange—lumpy and colorful—but don’t panic. That’s right.
Sprinkle in the garlic powder, salt, black pepper, and smoked paprika. Give everything a really good stir; you want that cheesy, eggy goodness evenly mixed.
Pour the whole mixture into the prepared baking pan. Sometimes I scrape the bowl way too thoroughly because I don’t want to miss a bit; no shame.
Pop it in the oven and bake for about 35-40 minutes. You’ll know it’s ready when the center is set—give the pan a little jiggle, and just a slight wobble is fine—or a knife comes out mostly clean. If it’s too wobbly, just pop it back in for a few more minutes.
Let it cool for about 10 minutes before you try to cut it. (Trust me, if you rush this, it’ll fall apart all over your counter. Learned this one the hard way…)

Notes From My Many, Many Test Runs

Actually, I find this works better with full fat cottage cheese for creamy bits, but maybe that’s just me.
If your bake comes out watery, it’s probably the veggies or low fat cheese—just bake a bit longer next time. Or, on second thought, eat it with a spoon. No judgment.
I once forgot the salt—wouldn’t recommend, but a little extra cheese on top saves the day.

Some Fun (and Not-So-Fun) Variations

Swap in sautéed mushrooms or crumbled cooked bacon—delish.
I tried zucchini once; not bad, but slice it thin or you get watery eggs.
One time I threw in leftover roasted sweet potato cubes—oh, that was a win.
But don’t use feta all the way (like, as the main cheese); I did once and it came out weirdly dry and crumbly.

What You’ll Need—But Really, Don’t Stress

Large mixing bowl (or a big salad bowl—done that)
Whisk or fork (chopsticks work in a pinch!)
8×8 inch baking pan—mine’s a bit wonky on one side, never mattered
Oven, obviously
Measuring cups (I eyeball sometimes, but don’t tell serious bakers)

If you don’t have an 8×8 pan, use a couple smaller ones or even a big pie plate, just check a bit earlier as thinner bakes cook faster.

How Long Does It Even Keep?

This keeps well in the fridge for up to three days, but honestly, in my house it never lasts more than a day (often gets “sampled” before it’s cool). You can zap it in the microwave the next morning or eat cold, both are fine, but I think the flavors come alive once it sits overnight—so I sometimes hide a piece at the back of the fridge for an easy breakfast for me. Ha!

How We Like to Serve This

I love it with a pile of fresh salsa, or, if we’re feeling extra, sliced avocado and hot sauce. My nephew insists it should be topped with ketchup (he’s five, bless his heart). Sometimes we just have it with buttered gluten free toast and coffee—the classic ‘lazy Saturday’ combo in my book.

Pro Tips—Because I Messed Up So You Don’t Have To

Don’t rush letting it cool. I once did, and it collapsed into a cheesy mush. Still good, just… ugly.
Mix the eggs up thoroughly, or you’ll get streaks of white and yolk. Doesn’t taste bad, just looks like you forgot to stir!
If you’re using watery veggies, like tomatoes or zucchini, maybe salt and drain them first—it’s a pain but otherwise your bake ends up soggy, ask me how I know.

Questions I Actually Get (Yes, Really)

Can I make this ahead of time?: Oh, absolutely! I actually think this tastes better the next day, but if you wanna bake and eat immediately, that’s great too. I usually make it in the evening for a grab-and-go breakfast.
Is it really gluten free?: Yep, unless you go wild adding weird bread crumbs or something. None here! Just double check your cheese if you’re super sensitive, but I’ve never met one that wasn’t safe.
Can I freeze it?: Honestly, I haven’t had much luck with freezing. The texture goes weird, kind of rubbery. I’d just eat it within a couple days (or share with a neighbor, maybe).
I don’t like cottage cheese, will I hate this?: I get it, but you probably won’t notice it’s cottage cheese once it bakes—it turns soft and blends in. If you’re firmly anti-cottage, ricotta can work, though the texture’s a smidge different.

And if you’re still reading, bless your patience—I went off on a little rant about egg bakes last time I made this, but hey, good food brings out the stories, right?

Cottage Cheese Egg Bake (Gluten Free)