Why is my cottage cheese egg bake watery?

If using non-fat or reduced fat cottage cheese, it can be helpful to strain the cottage cheese, removing some of the excess liquid before combining the ingredients. Otherwise, if it’s watery, it usually just needs a few more minutes in the oven, and it solidifies nicely.

Can I prepare a cottage cheese egg bake the night before?

Yes, to make ahead and then bake later, just combine all the ingredients, then cover the baking dish, and store it in the fridge overnight or for up to 24 hours. Then bake as directed in the preheated oven.

Can I use egg whites instead of whole eggs in a cottage cheese egg bake?

Personally, I prefer the flavor of whole eggs with this recipe. However, using egg whites in place of whole eggs does work and also reduces some saturated fat. Use ¼ cup of egg whites to replace each whole egg.

What else can I add to baked cottage cheese eggs?

Similar to a quiche or omelet, this easy breakfast works well with a variety of fillings. I’ve tested all kinds of options, using mix-ins such as chopped red bell pepper, zucchini, sautéed mushrooms, feta cheese, cheddar cheese, mozzarella cheese, cooked sausage, chopped bacon, and even shredded chicken .

Cottage Cheese Egg Bake (Easy + High Protein)

Servings: 4 1x

Ingredients

Nonstick cooking spray
8 eggs
¼ teaspoon garlic powder
¼ teaspoon fine salt
¼ teaspoon black pepper
¾ cup 2% or full-fat cottage cheese
½ cup shredded or shaved Parmesan cheese
3 cups roughly chopped fresh spinach
½ cup finely diced yellow onion or green onions

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Instructions

Preheat the oven to 375 degrees. Mist a 9×9 inch dish with nonstick cooking spray.
In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined. Stir in the cottage cheese, Parmesan cheese, spinach, and onion.
Pour the egg mixture into the prepared dish.
Bake until the center is set, 30-35 minutes.
Store leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave.

Notes

May add in up to 1 cup of cooked veggies or cooked breakfast meats, such as cooked and crumbled bacon or breakfast sausage, or sauteed mushrooms or bell peppers.

Nutrition Information

Serving Size: 1/4 of the recipe
Calories: 248
Fat: 15 g
(Sat Fat: 6 g)
Sodium: 787 mg
Carbohydrate: 7 g
(Fiber: 1 g
Sugar: 4 g)
Protein: 21 g
Cholesterol: 305 mg

Dietary

Gluten-free Grain-Free Nut-free Vegetarian

Recipe By: Stacie Hassing