🥚 Best Cottage Cheese Egg Bake

Serves: 4–6
Prep: 10 min
Bake: 35–45 min
Oven: 190°C / 375°F

Ingredients

• 500 g (about 2 cups) full-fat cottage cheese
• 6 large eggs
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 tbsp melted butter or olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tbsp chopped fresh parsley
• ½ tsp dried oregano
• Optional: ½ cup chopped spinach, mushrooms, bell pepper, or cooked bacon

Method

1. Heat oven to 190°C / 375°F. Grease a 9-inch (23 cm) round baking dish generously with butter or oil.
2. Blend the cottage cheese.
   For the smoothest, creamiest texture, blend the cottage cheese for 30–60 seconds until mostly smooth. If you prefer the texture shown in the photo, leave it partly chunky.
3. Mix the eggs.
   Whisk eggs with salt, pepper, garlic powder, paprika and oregano.
4. Combine.
   Stir the cottage cheese, mozzarella, Parmesan and melted butter into the eggs. Fold in parsley and any optional vegetables or meat.
5. Pour into the dish.
   Don’t fill the dish more than about ¾ full because the casserole will puff considerably.
6. Bake for 35–45 minutes, until the center is set but still slightly springy. For that beautiful browned top in your photo, switch to broil/grill for 1–3 minutes at the end—watch it closely.
7. Rest 10 minutes before cutting. This is important: it allows the center to firm up while staying moist.

🔥 Secret to getting it like the photo

Use full-fat cottage cheese, don’t overbake, and finish with a short high-heat broil. For an especially rich top, sprinkle another 2–3 tbsp mozzarella + Parmesan over the casserole before baking.