This baked cottage cheese egg dish has been my go-to for easy weekend brunches and quiet weekday mornings when I want something both comforting and quick. I discovered this combination while trying to use up a tub of cottage cheese and a bag of garden-fresh chives; the result was an unexpectedly silky, savory custard that set gently and sliced like a soft frittata. The texture is creamy from the cottage cheese and eggs while the grated Parmesan adds a toasty, umami finish on the top. I love how the flavors concentrate in the oven, producing bright pockets of sun-dried tomato and sweet bell pepper when they are included.

What makes this dish special is its simplicity and adaptability. It feels elevated enough for guests yet is forgiving for busy mornings. I often prepare the base, fold in whatever vegetables are on hand, and slide it into the oven while I make coffee. The slices hold together well, making it ideal for plated brunches, sandwiches, or as a protein-packed addition to a salad. Over the years my family has come to expect this at weekend gatherings; it transports beautifully and reheats without losing that creamy mouthfeel.

Ingredients

• Cottage cheese: Use 1 cup of full-fat or low-fat cottage cheese depending on preference; lactose-free options work if you are sensitive. The curds add moisture and a subtle tang that gives the finished slices a custardy, tender texture.
• Eggs: Four large eggs provide structure and richness; use at room temperature for the smoothest blend and best rise.
• Parmesan or nutritional yeast: 1/2 cup finely grated Parmesan adds a nutty, savory crust when baked. For a dairy-free version, substitute 1/2 cup nutritional yeast for that umami punch.
• Fresh chives: Two tablespoons minced fresh chives add a mild oniony brightness; snip just before mixing for the best color and flavor.
• Seasonings: One teaspoon garlic powder (or one small fresh garlic clove minced), one teaspoon paprika (smoked optional), plus salt and freshly cracked black pepper to taste—season incrementally and taste the base before baking.
• Optional add-ins: Up to 1 cup diced bell peppers (seeded and patted dry), 1 cup chopped fresh spinach (or 1/2 cup thawed and well-drained frozen spinach), and 1/2 cup chopped sun-dried tomatoes. These add texture, color, and layers of flavor; drain or squeeze excess water from vegetables to avoid a watery custard.

Instructions

Preheat and prepare dish: Preheat the oven to 375 degrees F. Lightly grease a 9-inch baking dish with oil or nonstick spray, paying attention to the edges so slices release cleanly after baking. If you prefer easier removal, line the dish with a strip of parchment paper, leaving a little overhang. Blend the base: In a food processor combine 1 cup cottage cheese, 4 large eggs, and 1/2 cup finely grated Parmesan (or nutritional yeast). Pulse until mostly smooth but still slightly textured; you want tiny curd fragments for creaminess rather than a completely liquid custard. Room-temperature eggs incorporate more evenly and produce a silkier texture. Season and fold add-ins: Transfer the blended base to a large bowl and stir in 2 tablespoons minced chives, 1 teaspoon garlic powder (or 1 small minced garlic clove), 1 teaspoon paprika, salt, and black pepper to taste. Fold in any chosen add-ins such as diced bell peppers, chopped spinach (well-drained), and chopped sun-dried tomatoes. Make sure frozen spinach is squeezed dry to avoid introducing excess moisture that can make the center take longer to set. Bake until set: Pour the mixture into the prepared 9-inch dish and spread evenly. Bake on the middle rack for 20 to 25 minutes. The edges should look lightly golden and the center should be set but still slightly jiggly; it will continue to firm as it cools. If you prefer a browned top, place under the broiler for 1 to 2 minutes—watch closely to prevent burning. Rest and serve: Remove from the oven and let rest for 5 minutes before slicing into wedges. Garnish with extra minced chives and freshly cracked black pepper. Serve warm, or cool and refrigerate slices for later use.

Storage Tips

Allow the dish to cool to room temperature before storing to prevent condensation from making the surface soggy. For short-term storage, cover tightly with plastic wrap or place in an airtight container and refrigerate for up to four days. For longer storage, cut into individual wedges, wrap each piece in parchment and then foil, and freeze in a zip-top bag for up to three months. Reheat from frozen in a 350 degrees F oven for 12 to 18 minutes, or thaw overnight and reheat for 8 to 12 minutes until warmed through. Avoid microwaving frozen slices straight through as it can make the texture grainy.

Ingredient Substitutions

To make this dairy-free, replace cottage cheese with a similar volume of silken tofu blended smooth and use 1/2 cup nutritional yeast in place of Parmesan for that savory depth. For a lower-fat version, choose low-fat cottage cheese and reduce the Parmesan to 1/4 cup, noting that the top will be less browned. If you need egg-free options for an allergy, a commercial egg replacer will change texture and structure; the dish will become more like a soft bake than a set custard. For extra richness, stir in one tablespoon of olive oil or a tablespoon of plain Greek yogurt before baking.

Serving Suggestions

Serve warm wedges with a simple green salad dressed in lemon vinaigrette for a light brunch, or pair with crusty toast and a smear of avocado for a sturdier plate. Garnish with a drizzle of good olive oil and extra chopped chives or a sprinkle of flaky sea salt. For a brunch buffet, slice into small squares and present on a platter with roasted baby potatoes and seasonal fruit. It also works well as a sandwich filling—cool a slice, tuck into toasted sourdough with mustard greens, and add a sliver of tomato.

Cultural Background

This dish sits somewhere between a classic baked custard and a rustic egg pie found in many cuisines. Cottage cheese has long been used in Eastern European and Jewish household cooking as a protein-rich ingredient that lends creaminess without heavy creams. Combining it with eggs and cheese is a contemporary, Americanized approach that borrows the comfort of old-world dairy traditions and the simplicity of modern brunch culture. The method—blending and baking—echoes techniques used in savory custards and quiches around the world.

Seasonal Adaptations

Adapt the add-ins to the season: in spring use tender asparagus tips and fresh peas, summer favors heirloom tomatoes and basil, autumn invites roasted squash and sage, and winter works well with caramelized onions and kale. Swap sun-dried tomatoes for roasted cherry tomatoes in summer for a juicier bite. Increase herbs in spring and reduce heavy add-ins to keep the bake light and bright in warmer months. For holiday brunches add a handful of crumbled cooked bacon or chopped smoked salmon for celebratory flair.

Meal Prep Tips

Make the blended base the night before and keep it chilled; stir in fresh add-ins and bake the next morning for a fast start. Alternatively, fully bake the dish and refrigerate slices; reheat individual portions for breakfasts during the week. Use shallow, freezer-friendly containers if you plan to freeze a few slices for easy grab-and-go breakfasts—these reheat reliably in the oven and maintain texture better than repeated microwaving. Label with date and contents to track freshness.

This baked cottage cheese egg dish is a humble but deeply satisfying part of my rotation. It’s forgiving, adaptable, and reliably delicious—try it once and I bet you’ll file it under favorites as I did.