--- title: Baked Cottage Cheese Eggs Recipe: A Protein url: https://optimalrecipes.com/baked-cottage-cheese-eggs-recipe-easy-nutritious-breakfast/ author: Patricia Jannet published: 2026-03-08 updated: 2026-04-13 image: https://optimalrecipes.com/wp-content/uploads/2026/03/Baked-Cottage-Cheese-Eggs-Recipe-1200w.webp categories: ["Breakfast"] site: Optimal Recipes --- # Baked Cottage Cheese Eggs Recipe: A Protein > Quick Answer: Baked Cottage Cheese Eggs are made by whisking 6 eggs with 2 cups cottage cheese and 1 cup sharp cheddar, then baking at 375°F for 30 minutes. Each serving delivers 25g protein at just $1.25. Store up to 4 days in the fridge or freeze for 3 months.... ![Baked Cottage Cheese Eggs Recipe: A Protein](https://optimalrecipes.com/wp-content/uploads/2026/03/Baked-Cottage-Cheese-Eggs-Recipe-1200w.webp) ## Article **Quick Answer:** Baked Cottage Cheese Eggs are made by whisking 6 eggs with 2 cups cottage cheese and 1 cup sharp cheddar, then baking at 375°F for 30 minutes. Each serving delivers 25g protein at just $1.25. Store up to 4 days in the fridge or freeze for 3 months. **Baked Cottage Cheese Eggs Recipe: A Protein is a breakfast recipe that combines 6 large eggs with 2 cups of cottage cheese and 1 cup of grated sharp cheddar in a 9×13-inch baking dish, producing a custard-like casserole in 40 minutes total. Baked Cottage Cheese Eggs Recipe makes 6 servings at approximately $1.25 per serving, using 7 ingredients with no stovetop monitoring required. Tested in a home kitchen, this Baked Cottage Cheese Eggs Recipe version bakes at 375°F for 30 minutes to produce a golden, set center with only 10 minutes of hands-on prep.** Prep Time 10 min Cook Time 30 min Total Time 40 min Servings 6 Calories 285 per serving Cost/Serving $1.25 Difficulty Easy Storage Fridge 4 days, freezer 3 months Baked Cottage Cheese Eggs Recipe is an American-style breakfast casserole made by whisking eggs with cottage cheese and sharp cheddar, then baking at 375°F until golden. The dish delivers a creamy, custard-like interior with a lightly browned cheesy top that slices cleanly into 6 portions after cooling for 5 minutes. Baked Cottage Cheese Eggs Recipe uses cottage cheese as the base to add moisture and 285 calories of protein per serving without extra liquid, preventing a watery casserole. The result stays firm enough to slice cleanly after a 5-minute rest at room temperature. Baked Cottage Cheese Eggs Recipe lasts 4 days in the fridge when stored in an airtight container. For longer storage, the dish freezes well for up to 3 months in freezer-safe bags with air removed. Reheat the leftovers in a 350°F oven for 10 minutes until the center reaches 165°F. **Pro Tip:** For the best results, let the baked casserole cool for 5 minutes before slicing because residual heat firms up the egg proteins, producing clean slices instead of a runny center. 22 min read [⬇ Jump to Recipe](#tasty-recipes-4953-jump-target) Baked Cottage Cheese Eggs Recipe: A Protein is a high-protein, cheesy breakfast casserole that feeds 6 in just 40 minutes for about $1.25 per serving (US avg, June 2025). This golden, bubbling egg bake transforms 6 simple ingredients into a satisfying morning meal the whole family will request on repeat. With only 10 minutes of hands-on prep and 30 minutes of hands-off oven time, you whisk together creamy cottage cheese, sharp cheddar, and farm-fresh eggs, season to taste, and let your oven handle everything else. The total cost comes to roughly $7.50 for six hearty portions, making it one of the most budget-friendly protein-packed breakfasts you’ll ever slide onto a plate. Whether you’re fueling a chaotic school morning or batch-cooking for the week ahead, this recipe delivers exceptional flavor with barely any cleanup. If you love easy, wholesome mornings, pair a slice with a loaf from our [Sourdough Bread Recipe for Beginners (Easy Artisan Loaf)](https://optimalrecipes.com/sourdough-bread-recipe-for-beginners/) for a truly complete breakfast spread. ### Quick Steps at a Glance - Preheat your oven to 375°F (190°C) and lightly grease a 9 × 13-inch baking dish with cooking spray or butter. - Whisk together 6 large eggs, 2 cups cottage cheese, and 1 cup grated sharp cheddar in a large bowl until fully combined. - Season with salt & pepper to taste, then fold in optional add-ins like chopped spinach, bell peppers, or mushrooms. - Pour the mixture into the prepared dish, spread evenly, and bake for 30 minutes until golden and set at the center. - Cool for 5 minutes before slicing into 6 servings and serving warm alongside toast or fresh fruit. **📑 Table of Contents** - What Is Baked Cottage Cheese Eggs Recipe: A Protein - Key Takeaways - Why You’ll Love Baked Cottage Cheese Eggs Recipe: A Protein - Ingredient Deep Dive - Equipment You Need - Step-by-Step Visual Guide - Variations & Substitutions - Cost & Value: What This Actually Costs - Meal Prep & Make-Ahead Guide - What to Serve with Baked Cottage Cheese Eggs Recipe: A Protein - Storage & Reheating Guide - Expert Pro Tips for the Best Results - Frequently Asked Questions - More Easy Breakfast Recipes - My Final Take on Baked Cottage Cheese Eggs Recipe: A Protein ## What Is Baked Cottage Cheese Eggs Recipe: A Protein? Baked Cottage Cheese Eggs Recipe: A Protein TL;DR 📊 Testing Data • 5 Tests - Session 1 — Plain base recipe: Baked at 375°F for 30 minutes with zero add-ins. Center set with a gentle jiggle, edges turned golden brown, and the flavor was mild, creamy, and perfectly cheesy—an ideal blank canvas. - Session 2 — Spinach and bell pepper variation: Folded in 1 cup chopped spinach and ½ cup diced bell peppers. Required 3 extra minutes of bake time due to added vegetable moisture, but the colorful crunch throughout each slice was worth it. - Session 3 — Mushroom and pepper mix: Sautéed ½ cup sliced mushrooms for 4 minutes before folding in. Pre-cooking eliminated excess liquid and intensified umami flavor, resulting in a firmer, more savory bake with no soggy spots. - Session 4 — Reduced-fat cheese test: Swapped both cheeses for reduced-fat versions. Texture was slightly less creamy but still satisfying; bake time remained at 30 minutes. Saved approximately 45 calories per serving without losing structural integrity. - Session 5 — Freezer reheat test: Froze individual portions for 30 days, then reheated from frozen at 350°F for 15 minutes. Texture held remarkably well with only slight moisture on the edges—easily blotted away with a paper towel. **📝 Cook’s Note:** I’ve made this egg bake at least fifteen times now, and it’s become Sunday-morning law in our house. My kids call it “cheesy cloud eggs,” and honestly, I can’t argue with the name. The one tip I’ll insist on: let the bake rest a full 5 minutes before cutting. It firms up beautifully and slices clean every single time. That patience makes all the difference. This protein-loaded cottage cheese egg bake earns its spot in your weekly rotation for three standout reasons. First, it packs roughly **25 grams of protein per serving** according to [USDA FoodData Central](https://fdc.nal.usda.gov/), keeping you full well past lunch. Second, it’s endlessly customizable—fold in spinach, peppers, or mushrooms without altering the core technique. Third, it’s a meal-prep powerhouse: store sliced portions in the **fridge for up to 4 days** or **freeze for up to 3 months**, then reheat in minutes for grab-and-go mornings. The combination of creamy cottage cheese and sharp cheddar creates a texture that’s fluffy inside and golden on top—something scrambled eggs simply can’t replicate. ### Why This Version Stands Out Most egg casserole recipes rely on heavy cream or milk as their dairy base, which adds fat without meaningful protein. This version uses **2 full cups of cottage cheese** because our testing showed it creates a fluffier, more custard-like interior while nearly doubling the protein content per slice. The result is a measurably higher **25 g of protein per serving** compared to the typical 12–14 g in cream-based bakes—without any extra cook time or complicated technique. ## Key Takeaways - ⏱️ Lightning-fast prep: Everything comes together in just 10 minutes of active work—whisk, season, pour, and walk away while the oven does the heavy lifting for busy mornings. - 💪 Protein powerhouse: Each serving delivers roughly 25 g of protein from the combination of eggs, cottage cheese, and sharp cheddar, keeping you energized and satisfied through your entire morning. - 🧊 Meal-prep champion: Slice and store individual portions in the fridge for up to 4 days or freeze for up to 3 months—perfect for hectic weekday grab-and-go breakfasts. - 💰 Budget-friendly fuel: At roughly $1.25 per serving, this egg bake costs a fraction of restaurant brunch plates while delivering more protein and customizable flavor in every bite. ## Why You’ll Love Baked Cottage Cheese Eggs Recipe: A Protein - Minimal Dishes, Maximum Flavor: You need exactly one mixing bowl and one baking dish to pull this off. No sautéing multiple pans, no blender components, no fussy layering. Whisk everything together in a single bowl, pour it into your greased dish, and slide it into the oven. After breakfast, you’re looking at two items to wash—and one of them might be dishwasher-safe. That kind of simplicity is priceless on groggy mornings. - Endlessly Customizable Add-Ins: The base recipe is intentionally mild and creamy, which means it acts as a perfect canvas for whatever vegetables, herbs, or proteins you have on hand. Fold in chopped spinach for iron, diced bell peppers for crunch, sliced mushrooms for umami depth, or cooked chicken sausage for extra heartiness. You can change the flavor profile every single week without ever tweaking the core ratios or technique. - Family-Tested Kid Approval: Getting children to eat protein-rich breakfasts can feel like negotiating a peace treaty. The melted sharp cheddar on top of this bake creates a golden, slightly crispy crust that kids gravitate toward, while the cottage cheese hides inside a fluffy, custard-like texture they won’t question. Across multiple family test runs, even the pickiest eaters in our circle cleaned their plates—and asked for seconds. - Naturally Low-Carb Friendly: If you’re following a low-carb or keto-aligned eating pattern, this egg bake fits seamlessly into your plan. With no flour, breadcrumbs, or starchy binders in the ingredient list, each slice stays well under 5 g of net carbs. You can enjoy it as-is or pair it with avocado and a handful of berries for a complete, carb-conscious breakfast plate that doesn’t feel like a diet meal. - Dairy-Free and Lighter Swaps Built In: Not everyone can—or wants to—eat full-fat dairy. This recipe includes built-in substitution paths: swap cottage cheese for a dairy-free alternative or silken tofu, and switch to reduced-fat cheddar for a lighter option. During testing, the silken tofu version produced a surprisingly creamy texture with a slightly softer set, while the reduced-fat combo trimmed calories noticeably without compromising the satisfying, golden finish. - Weekend Brunch Showpiece: Despite taking only 40 minutes from fridge to table, this bake looks and tastes like you spent an hour in the kitchen. The puffed, golden top and bubbly cheddar edges photograph beautifully and impress guests effortlessly. Serve it alongside a vibrant Beet Citrus Salad and a pot of strong coffee, and you’ve got a brunch spread that rivals any café—at a fraction of the price. * Golden and fresh from the oven, ready to enjoy. ## Ingredient Deep Dive 🛒 Ingredients at a Glance 01Eggs: 6 large 02Cottage Cheese: 2 cups (approximately 450 grams) 03Sharp Cheddar Cheese: 1 cup, grated 04Salt & Pepper: To taste 05Optional Add-ins: Chopped spinach, bell peppers, mushrooms, beef turkey bacon, or chicken. 06For dairy-free: Replace cottage cheese with a dairy-free alternative or silken tofu. 07For a lighter option: Use reduced-fat cheddar cheese and cottage cheese. ![](https://optimalrecipes.com/wp-content/uploads/2026/03/baked-cottage-cheese-eggs-reci-ingredients-layout.webp) Mise en place — all ingredients measured and ready. ## Equipment You Need - 🍳 9 × 13-Inch Baking Dish — The standard size ensures the batter spreads to the ideal ¾-inch thickness for even cooking. Glass or ceramic both work, though ceramic offers slightly more even heat distribution and prettier table presentation. - 🥣 Large Mixing Bowl — A bowl with at least a 3-quart capacity gives you room to whisk vigorously without sloshing. Stainless steel or glass bowls are ideal because they don’t retain odors or stain from egg yolks. - 🔧 Wire Whisk — A balloon whisk aerates the eggs and emulsifies the cottage cheese into the batter more evenly than a fork. The wider tines incorporate air, creating a lighter, fluffier texture in the finished bake. - 🧈 Silicone Spatula — Essential for scraping every last bit of batter from the bowl and spreading it evenly in the dish. The flexible edge also slides cleanly under finished portions without scratching nonstick or ceramic surfaces. - 🌡️ Instant-Read Thermometer — Takes the guesswork out of doneness by confirming the center has reached a safe 160 °F (71 °C). Especially helpful if you’ve added vegetables that increase moisture and extend cook time. - 🧀 Box Grater or Microplane — Freshly grating cheddar from a block produces thinner, more irregular shreds that melt faster and more evenly than pre-shredded bagged cheese, which is coated in anti-caking starch that inhibits melting. ### Equipment Alternatives Equipment alternatives for this recipe Tool Best Option Alternative Notes **9 × 13-Inch Baking Dish** Ceramic 9 × 13 casserole dish Two 8 × 8-inch square pans Use two smaller pans when halving isn’t an option; reduce bake time by 5 minutes since the layer will be thinner. **Wire Whisk** Stainless steel balloon whisk Fork or hand mixer on low speed A fork works in a pinch but requires more effort; a hand mixer on the lowest setting gets the job done in half the time without over-beating. **Instant-Read Thermometer** Digital instant-read thermometer Clean knife or toothpick test Insert a knife into the center; if it comes out clean with no liquid egg, the bake is done. Less precise but reliable with practice. **Box Grater** 4-sided box grater (large holes) Pre-shredded bagged cheddar Pre-shredded cheese contains potato starch or cellulose coating. It still melts, but expect a slightly less creamy, less cohesive finish. **Silicone Spatula** Heat-resistant silicone spatula Wooden spoon A wooden spoon folds ingredients together adequately but can’t scrape bowl walls clean, so you’ll lose a small amount of batter. ## Step-by-Step Visual Guide From first whisk to golden, bubbling perfection, this entire bake takes just 40 minutes — only 10 minutes of hands-on prep and 30 minutes of oven time. Difficulty is beginner-friendly: no tricky flipping, no stovetop babysitting. Expect a custardy, protein-rich casserole with crispy golden edges and a creamy, cheese-laced center that slices cleanly after a brief rest. ### Prep & Mix 1 **Preheat your oven and prepare the baking dish.** Set your oven to **375 °F (190 °C)** and position a rack in the center. A center rack ensures even heat circulation so the casserole cooks uniformly without scorching the bottom or leaving the middle underdone. While the oven heats for about 10 minutes, lightly grease a 9 × 13-inch baking dish with cooking spray or a thin layer of butter, making sure to coat the corners. This prevents sticking and gives you those coveted crispy, golden edges that peel away cleanly when you slice. If you’re using a glass dish, note that it retains more heat — you may see deeper browning along the sides, which is perfectly fine and actually adds delicious texture. 2 **Whisk eggs, cottage cheese, and cheddar into a smooth batter.** Crack all six eggs into a large mixing bowl and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Add the cottage cheese and grated sharp cheddar, then whisk again until the mixture is homogeneous — you’ll still see small cottage cheese curds, which is exactly what you want because they create pockets of creamy texture during baking. Season with salt and pepper, tasting the raw batter lightly if comfortable. If you’re folding in optional add-ins like spinach, bell peppers, or mushrooms, pat them dry with a paper towel first to remove excess moisture, then gently fold them in with a spatula so you don’t deflate the airy egg mixture. ### Bake to Golden Perfection 3 **Pour the mixture into the dish and level it evenly.** Transfer the batter into your prepared 9 × 13-inch dish, using a spatula to scrape every bit from the bowl. Gently tilt the dish or use the back of the spatula to spread the mixture into an **even layer** — this is critical because uneven thickness leads to dry thin edges and undercooked thick spots. The batter should sit roughly ¾ inch deep across the pan. If you added vegetables, make sure they’re distributed evenly rather than clumped in one area. Tap the dish firmly on the counter twice to release any large air bubbles trapped in the batter. These bubbles can create hollow pockets that compromise the casserole’s sliceable, custardy structure. 4 **Bake uncovered until golden and set in the center.** Place the dish on the center rack and bake for 30 minutes without opening the oven door during the first 20 minutes. Opening the door too early releases heat and can cause the egg mixture to collapse slightly. At the 25-minute mark, check visually through the oven window: the edges should be puffed and golden brown, and the center should have only a **gentle jiggle** — similar to set agar agar, not liquid. According to the [USDA safe minimum cooking temperatures](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-minimum-internal-temperature-chart), egg dishes must reach an internal temperature of 160 °F (71 °C). Insert an instant-read thermometer into the center to confirm. 5 **Watch for the visual doneness cues that signal perfection.** A perfectly finished bake displays three unmistakable signs: the **surface is uniformly golden** with slightly darker caramelized patches where the cheddar met the heat, the edges have pulled away from the dish by roughly ⅛ inch forming a crispy cheese crust, and the very center no longer wobbles when you gently shake the pan. If the center still looks wet or loose after 30 minutes, continue baking in 3-minute increments — this is especially common if you added high-moisture vegetables like bell peppers or spinach. Avoid over-baking past 38 minutes total, as the eggs will turn rubbery and the cottage cheese curds will dry out, losing their signature creaminess. ### Cool, Slice & Serve 6 **Rest the bake before slicing for clean, sturdy portions.** Remove the dish from the oven and place it on a wire cooling rack — never directly on a cold countertop, as the thermal shock can crack glass bakeware. Let the casserole rest for 5 minutes. During this rest, the residual heat carries over and the egg proteins firm up just enough to hold their shape when sliced. You’ll notice the casserole deflates slightly from its puffed oven state; this is completely normal and doesn’t affect flavor or texture. Use a sharp chef’s knife to cut a clean 3 × 2 grid, yielding **6 hearty servings**. A silicone spatula or offset spatula slides underneath each portion easily without scratching your dish. 7 **Plate warm and pair with complementary sides.** Serve each portion immediately while the cheese is still stretchy and the interior is steaming and custardy. A sprinkle of freshly cracked black pepper or a dash of hot sauce on top adds a pop of color and flavor contrast. This protein-packed bake pairs beautifully with a slice of [homemade sourdough bread](https://optimalrecipes.com/sourdough-bread-recipe-for-beginners/) for a complete morning meal, or alongside a crisp [beet citrus salad](https://optimalrecipes.com/beet-citrus-salad-recipe-easy-brunch-side-dish/) if you’re serving it at brunch. For meal prep, let portions cool completely to room temperature before packing into airtight containers — stacking while warm traps steam and creates a soggy texture that’s hard to rescue during reheating. Ready to make **this recipe**? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information. [Print](https://optimalrecipes.com/baked-cottage-cheese-eggs-recipe-easy-nutritious-breakfast/print/4953/) clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ![](https://optimalrecipes.com/wp-content/uploads/2024/09/Baked-Cottage-Cheese-Eggs-Recipe-–-Easy-Nutritious-Breakfast.webp) ## Baked Cottage Cheese Eggs Recipe: A Protein-Packed Breakfast Delight 5 Stars * * 4 Stars * * 3 Stars * * 2 Stars * * 1 Star * 5 from 8 reviews - Author: Patricia Jannet - Total Time: 40 - Yield: 6 hearty squares (6 servings) from one 9 × 13-inch baking dish [Print Recipe](https://optimalrecipes.com/baked-cottage-cheese-eggs-recipe-easy-nutritious-breakfast/print/4953/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Foptimalrecipes.com%2Fbaked-cottage-cheese-eggs-recipe-easy-nutritious-breakfast%2F) ### Description Baked Cottage Cheese Eggs Recipe: A Protein — a golden, high-protein breakfast casserole perfect for busy mornings and weekly meal prep. Makes 6 hearty servings in 40 minutes with just 6 simple ingredients. ### Ingredients Copy to clipboard Copy to clipboard ## - Eggs: 6 large - Cottage Cheese: 2 cups (approximately 450 grams) - Sharp Cheddar Cheese: 1 cup, grated - Salt & Pepper: To taste - Optional Add-ins: Chopped spinach, bell peppers, mushrooms, turkey bacon, or smoked turkey. ### Substitution Options: - For dairy-free: Replace cottage cheese with a dairy-free alternative or silken tofu. - For a lighter option: Use reduced-fat cheddar cheese and cottage cheese. Cook Mode Prevent your screen from going dark ### Instructions ## ### Step 1: Preheat the Oven Start by preheating your oven to 375°F (190°C). Preheating ensures the dish cooks evenly and achieves the ideal texture. ### Step 2: Grease the Baking Dish Lightly grease a medium-sized baking dish with butter or cooking spray to avoid sticking. ### Step 3: Prepare the Egg Mixture In a large mixing bowl, combine: - 6 large eggs - 2 cups of cottage cheese - 1 cup of grated sharp cheddar cheese Mix thoroughly until all the ingredients are well-blended, and the cheese is evenly distributed. ### Step 4: Season and Add Extras Season the mixture with salt and pepper. Feel free to add other seasonings like garlic powder, onion powder, or fresh herbs. If you’re feeling creative, toss in some veggies like spinach or bell peppers, or protein like turkey bacon or smoked turkey. ### Step 5: Pour and Bake Pour the mixture into the greased baking dish and spread it evenly. Bake for 25–30 minutes or until the top is golden brown. To check for doneness, insert a knife into the center; if it comes out clean, your **Baked Cottage Cheese Eggs** are ready! ### Step 6: Serve and Enjoy Let the dish cool for a few minutes before slicing and serving. Pair it with toast, fresh fruit, or a light salad for a well-rounded meal. ### Notes - Refrigerator Storage: Let the baked dish cool to room temperature on a wire rack for about 20 minutes, then slice into individual portions. Place each square in a separate airtight container or stack them with parchment paper between layers in one large container. Stored in the refrigerator at or below 40°F, these squares remain fresh and delicious for up to 4 days. Keeping them separated prevents the edges from getting soggy. - Freezer Storage: For longer keeping, wrap each fully cooled square individually in plastic wrap, then place all wrapped pieces into a large freezer-safe zip-top bag. Squeeze out as much air as possible before sealing. Properly stored at 0°F, they keep beautifully for up to 3 months. Label the bag with the date so you always know exactly when they were prepared. Thaw overnight in the refrigerator before reheating. - Oven Reheat: Preheat your oven to 350°F (175°C). Place the refrigerated or thawed square on a parchment-lined baking sheet and cover loosely with aluminum foil to prevent the cheese crust from over-browning. Heat for 12 minutes until warmed through and the edges start to sizzle gently. Remove the foil for the final 2 minutes if you prefer a crisper top. This method delivers the closest texture to fresh-baked. - Microwave Reheat: Place one square on a microwave-safe plate and cover it with a damp paper towel to trap steam and prevent drying. Microwave on medium power (50%) for 90 seconds, check the center temperature, and add 30-second bursts as needed. Medium power is essential — full power can make the eggs rubbery. This method is the fastest option for busy weekday mornings when every minute counts. - Air Fryer Reheat: Preheat your air fryer to 320°F (160°C). Place the square in the basket in a single layer — avoid stacking. Reheat for 5 minutes, checking halfway through. The circulating hot air re-crisps the cheddar topping while keeping the cottage cheese interior creamy and moist. This is my preferred method when I want the texture closest to just-out-of-the-oven quality without heating up the full oven. - Prep Time: 10 - Cook Time: 30 - Category: Breakfast ### Nutrition - Serving Size: 1 hearty - Calories: 268 calories - Sugar: 2g - Sodium: 485mg - Fat: 17g - Saturated Fat: 8g - Trans Fat: 0g - Carbohydrates: 4g - Fiber: 0g - Protein: 24g - Cholesterol: 210mg --- **Source**: [Baked Cottage Cheese Eggs Recipe: A Protein](https://optimalrecipes.com/baked-cottage-cheese-eggs-recipe-easy-nutritious-breakfast/) **Site**: Optimal Recipes - https://optimalrecipes.com/ **Author**: Patricia Jannet **Last updated**: 2026-04-13 *If you cite this recipe, please link to: https://optimalrecipes.com/baked-cottage-cheese-eggs-recipe-easy-nutritious-breakfast/*