Can I make this dairy free?

Yes. Swap cottage cheese for a thick dairy free yogurt or a blended soft tofu, use dairy free milk, and pick a vegan cheese that melts well.

Can I bake it in muffin cups?

Absolutely. Grease or line a muffin tin, fill about three fourths full, and bake 18 to 22 minutes. Great for kids and easy portion control.

The center should be set but slightly jiggly, and a knife should come out mostly clean. It will finish setting as it cools.

Not required. Blending gives a smoother custard. Whisking in as is gives a classic curd texture. Both are delicious.

Yes. Use an 8x8 inch pan, reduce bake time by a few minutes, and start checking at 22 to 25 minutes.

A simple and delicious breakfast egg bake packed with protein from cottage cheese, perfect for meal prep and busy mornings.

10 large eggs
1 cup cottage cheese (2% recommended)
1/2 cup milk or half and half
1 to 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or mozzarella)
2 cups chopped vegetables (bell peppers, spinach, onions, broccoli, or mushrooms)
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
Olive oil or butter (for sautéing vegetables and greasing the dish)

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Sauté vegetables with a little oil and salt until softened. Cool slightly.
Whisk eggs in a large bowl. Add cottage cheese and milk. For a smooth texture, blend the cottage cheese and milk together first, then whisk into the eggs.
Stir in shredded cheese, seasonings, and any cooked meats or tofu.
Fold in the cooled vegetables. Pour the mixture into the baking dish and smooth the top.
Bake for 30 to 35 minutes, until the center is set and a knife comes out mostly clean. The top should be puffed and lightly golden.
Rest for 10 minutes before slicing to ensure slices are clean and tender.

For extra lift, add a teaspoon of baking powder. Let the bake rest after coming out of the oven for best results.