This baked cottage cheese eggs dish quickly became one of my go-to solutions for busy mornings and easy weeknight meals. I discovered the combination of cottage cheese and whole eggs years ago while trying to create something that felt indulgent and comforting without resorting to heavy cream or long prep. The result is a custardy, slightly textured bake: creamy from cottage cheese, savory from Parmesan (or a cheesy hit from nutritional yeast when dairy-free), and bright with chives and sun-dried tomatoes. It’s the sort of recipe that smells like home the second it goes into the oven and slices into warm, golden wedges that travel well for lunches.

I first made it in a sleepy weekend kitchen when I had a surplus of cottage cheese and a bag of sun-dried tomatoes calling for use. I blended the base in a food processor to keep it light but still with a little texture, then stirred in chopped bell peppers and spinach for color and vitamins. The family’s reaction was immediate — they loved the creamy interior and the slightly golden edges. Over time I’ve fine-tuned the seasoning and learned small tricks: drain frozen spinach thoroughly, pulse the base just enough to keep air pockets for a tender crumb, and broil very briefly to caramelize the top. This version is flexible, forgiving, and easy to adapt for dairy-free or low-carb preferences.

Ingredients

• 1 cup cottage cheese: Choose a full-fat or low-fat variety depending on preference; lactose-free versions are available if needed. A slightly drier cottage cheese (drained a touch) gives a firmer set, while creamier varieties yield a silkier interior. Brand suggestions: Breakstone's or local dairy for conventional, Green Valley Creamery for lactose-free options.
• 4 large eggs: Fresh, room-temperature eggs blend more evenly with the cottage cheese and produce a smoother texture. Pastured or organic eggs add depth of flavor but any large eggs will work.
• 1/2 cup finely grated Parmesan: Adds umami and salt; for dairy-free swaps use 1/2 cup nutritional yeast (Bragg or Anthony’s) to mimic that savory taste.
• 2 tablespoons fresh chives, minced: Mild onion flavor that brightens the whole dish. Snip with kitchen shears to preserve the fresh green color.
• 1 teaspoon garlic powder (or 1 small clove fresh garlic, minced): Garlic powder disperses flavor without adding moisture; fresh garlic gives a brighter, sharper note.
• 1 teaspoon paprika: Smoked paprika is optional for a subtle smokiness; regular paprika keeps the flavor mild and classic.
• Salt and black pepper to taste: Adjust cautiously if using salty Parmesan.
• Optional add-ins (each 1 cup or 1/2 cup amounts): 1 cup diced bell peppers (red or yellow for sweetness), 1 cup fresh chopped spinach (or 1/2 cup thawed frozen, well-drained), and 1/2 cup chopped sun-dried tomatoes (packed in oil, drained, or rehydrated dry-packed and chopped).

Instructions

Preheat and prepare dish: Preheat your oven to 375 degrees F. Lightly grease a 9-inch baking dish with oil or nonstick spray to ensure the edges release easily after baking. For even browning, place a rack in the center of the oven. A ceramic or glass baking dish gives a slightly slower heat transfer and creamier edges, while metal will brown faster. Blend the base: In a food processor, combine 1 cup cottage cheese, 4 large eggs, and 1/2 cup finely grated Parmesan (or 1/2 cup nutritional yeast for dairy-free). Pulse until mostly smooth but still slightly textured — roughly 10–15 one-second pulses. The goal is a creamy emulsion without over-whipping; tiny pockets of cottage cheese provide pleasant creaminess and structure. Season and fold add-ins: Transfer the blended base to a mixing bowl. Stir in 2 tablespoons minced chives, 1 teaspoon garlic powder (or minced fresh garlic), 1 teaspoon paprika, and salt and pepper to taste. Fold in optional diced bell peppers, chopped spinach, and chopped sun-dried tomatoes. If using frozen spinach, press out excess moisture with a clean kitchen towel to prevent the bake from becoming watery. Taste a spoonful of the mixture and adjust seasoning — remember Parmesan is salty, so add salt sparingly. Bake until set: Pour the mixture into the prepared 9-inch dish and smooth the top with a spatula. Bake for 20 to 25 minutes at 375 degrees F, or until the center is set and the edges are lightly golden. A gentle jiggle in the center is okay — it will finish setting as it rests. If you want a browned top, broil on high for 1 to 2 minutes while watching closely to avoid burning. Rest and serve: Remove the dish from the oven and let it rest for 5 minutes before slicing into wedges. Resting helps the interior finish setting and makes slicing cleaner. Garnish with extra chives and freshly cracked black pepper, and serve warm. Leftovers reheat well in a skillet over low heat or in the microwave for 30–60 seconds per portion.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to 4 days; use stacking paper between wedges to prevent sticking. For longer storage, portion slices into freezer-safe containers or wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat from frozen by thawing overnight in the refrigerator, then warm gently in a 325 degrees F oven until heated through or microwave in 30-second intervals. Avoid overheating to prevent dryness — a little steam or a splash of water before reheating helps retain moisture.

Ingredient Substitutions

For a dairy-free version, use a lactose-free cottage cheese or a plant-based cottage cheese alternative if available, and replace Parmesan with 1/2 cup nutritional yeast for that umami, cheesy flavor. To reduce fat, choose low-fat cottage cheese and omit or reduce Parmesan (add more chives or herbs for flavor). Swap sun-dried tomatoes for roasted cherry tomatoes for a fresher, less intense sweetness. To add heat, fold in 1/4 teaspoon red pepper flakes or a diced jalapeño.

Serving Suggestions

Serve warm wedges with a light green salad dressed in lemon vinaigrette for a fresh contrast, or pair with roasted potatoes for a heartier brunch. Garnish with microgreens, a drizzle of good olive oil, or a dollop of Greek yogurt or labneh for creaminess. For a Mediterranean twist, serve alongside olives, toasted pita, and sliced cucumber. It also complements smoked salmon or crispy bacon for protein variety.

Cultural Background

Egg bakes, casseroles and similar baked egg dishes appear across many culinary traditions — from Italian frittatas to British kedgeree adaptations — and this baked cottage cheese preparation borrows that lineage of egg-and-dairy custards. Cottage cheese brings a distinct curd texture reminiscent of Eastern European dairy traditions, while the use of sun-dried tomatoes and Parmesan nods to Mediterranean flavors. It’s a modern hybrid that reflects the global pantry: simple eggs elevated with savory, shelf-stable ingredients.

Seasonal Adaptations

Spring and summer are perfect for adding fresh peas, asparagus tips, or cherry tomatoes; in fall and winter, swap bell peppers for roasted squash or caramelized onions. For holiday brunches, mix in chopped roasted chestnuts or chestnut puree for a sweeter, nutty note. Spices like smoked paprika or a pinch of nutmeg can offer seasonal warmth without overpowering the delicate custard base.

Meal Prep Tips

Double the ingredients and bake in a larger dish for an easy week of breakfasts — cool fully, then slice into individual portions and store in single-serve containers. Reheat in the microwave for 60–90 seconds or in a low oven at 325 degrees F until hot. Keep garnishes separate (fresh chives, lemon wedges) and add before serving to preserve texture and color.

Warm, simple, and endlessly adaptable — this baked cottage cheese eggs dish invites experimentation while delivering consistent, comforting results. Try it once and you’ll understand why it’s earned a permanent spot in my brunch rotation.