Perfect Non-Watery Cottage Cheese Egg Bake
This foolproof cottage cheese egg bake recipe solves the common problem of watery results. Learn exactly why cottage cheese eggs get watery and how to fix it with these expert techniques that create perfectly set, protein-rich breakfasts for busy families.
Ingredients
- 1½ cups cottage cheese, drained (see instructions)
- 8 large eggs
- ¼ cup finely diced onion
- ½ cup diced bell pepper
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon olive oil (for sautéing vegetables)
- 1 teaspoon dried herbs (basil, oregano, or Italian blend)
- ½ teaspoon garlic powder
- ½ teaspoon salt (added just before baking)
- ¼ teaspoon black pepper
- Cooking spray for baking dish
Instructions
- Place cottage cheese in a fine-mesh strainer lined with cheesecloth or coffee filters. Let drain for 30 minutes, gently pressing occasionally to release excess liquid. This can be done the night before and refrigerated.
- Preheat oven to 325°F. Allow eggs to come to room temperature for 15-30 minutes if time permits.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper, sautéing until softened and moisture has evaporated, about 5-7 minutes.
- Add spinach and cook just until wilted, about 1 minute. Transfer vegetables to a plate lined with paper towels to cool and absorb any remaining moisture.
- In a large bowl, beat eggs until well combined.
- Fold in the drained cottage cheese, ¾ cup of the shredded cheese, cooled vegetables, dried herbs, and garlic powder. Mix gently until combined.
- Add salt and black pepper just before transferring to the baking dish.
- Pour mixture into a greased 9×9-inch baking dish. Sprinkle remaining ¼ cup cheese on top.
- Bake for 35-40 minutes until center is set but still moist (not wet).
- Allow to rest for 10 minutes before cutting into portions and serving.
Notes
Draining the cottage cheese is the most crucial step for preventing watery results.
Pre-cooking vegetables to remove their moisture makes a significant difference in the final texture.
For meal prep, prepare through step 7, cover and refrigerate overnight, then bake in the morning.
This recipe can be made in a 12-cup muffin tin for individual portions - reduce baking time to 20-25 minutes.
Leftovers can be refrigerated for up to 3 days - reheat gently to prevent further moisture release.