This simple baked custard of cottage cheese and eggs has been my weekend breakfast staple for years. I discovered the combination on a slow Saturday morning when I wanted something warm and creamy that didn’t require standing over the stove. The texture is silky from the cottage cheese but still set enough to slice into wedges. It’s delicate, a little tangy from the cheese, and pleasantly savory with chives and smoked paprika. I love that it feels like a cross between a frittata and a souffle—comforting, but light enough to serve with a salad or toast.

I first served this to family on a rainy holiday morning, and it instantly won over both the picky and the hungry. The cottage cheese provides body and protein while the eggs bind everything into a tender slice. When I add sun-dried tomatoes and bell peppers I get bright color and bursts of sweetness; with spinach it feels fresh and green. It’s a forgiving dish that welcomes substitutions and scaling, which is why it’s become my go-to when guests pop by unexpectedly.

Ingredients

• Cottage cheese: 1 cup full-fat cottage cheese gives the custard its creamy body and tang. Choose small-curd or a good-quality brand you enjoy; lactose-free is fine if needed.
• Eggs: 4 large eggs add structure and richness. Use room-temperature eggs for more even baking and a loftier texture.
• Parmesan cheese: 1/2 cup finely grated Parmesan brings savory depth and a bit of salt; substitute 1/2 cup nutritional yeast for dairy-free.
• Fresh chives: 2 tablespoons minced chives add a gentle onion-scallion note that keeps the dish bright without overpowering.
• Garlic powder: 1 teaspoon or swap for 1 small clove fresh garlic, minced—fresh garlic gives a sharper hit, powder is more even in distribution.
• Paprika: 1 teaspoon provides color and mild warmth; smoked paprika brings a subtle barbecue-like aroma if you prefer.
• Salt and black pepper: Season to taste; Parmesan adds salt so start modest and adjust after a taste of the batter.
• Optional bell peppers: 1 cup diced bell peppers add crunch and sweetness. Remove seeds and drain any excess moisture if especially juicy.
• Optional spinach: 1 cup fresh chopped or 1/2 cup thawed frozen, drained—adds color and nutrients; squeeze out liquids thoroughly if using frozen.
• Optional sun-dried tomatoes: 1/2 cup chopped for concentrated sweet-tart flavor; drain oil-packed tomatoes before chopping to avoid greasiness.

Instructions

Preheat and prepare dish: Preheat the oven to 375 degrees F. Lightly grease a 9-inch baking dish with oil or cooking spray so wedges release easily after baking. Use a ceramic or metal dish about 2 inches deep; a rimmed pie plate also works. Let the preheated oven stabilize to avoid underbaking the center. Blend the base: In a food processor combine 1 cup cottage cheese, 4 large eggs, and 1/2 cup finely grated Parmesan. Pulse until mostly smooth but still slightly textured so the final custard keeps some creaminess. Over-blending yields a completely uniform texture; aim for small curd remnants for mouthfeel. Room-temperature ingredients blend and bake more evenly. Season and fold add-ins: Transfer the blended base to a mixing bowl and stir in 2 tablespoons minced chives, 1 teaspoon garlic powder (or the minced fresh clove), 1 teaspoon paprika, salt, and pepper to taste. Fold in optional 1 cup diced bell peppers, 1 cup chopped fresh spinach (or 1/2 cup well-drained thawed spinach), and 1/2 cup chopped sun-dried tomatoes. Ensure any frozen vegetables are thoroughly drained to prevent excess moisture in the final bake. Bake until set: Pour the mixture into the prepared dish and level the top. Bake 20 to 25 minutes, checking that the center is set and the edges are lightly golden. An inserted knife should come out mostly clean with a few moist crumbs. If you prefer a browned top, broil for 1 to 2 minutes while watching closely to avoid burning. Rest and serve: Remove from oven and let rest 5 minutes to finish setting. Slice into wedges and garnish with extra chives and freshly cracked black pepper. Serve warm with toast, a crisp salad, or fresh fruit. Leftovers reheat gently in a low oven or microwave.

Storage Tips

Store leftover wedges in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap individual wedges in plastic wrap and aluminum foil, and store in a freezer container for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently in a 300 degrees F oven for 8 to 12 minutes or microwave on medium power in 30-second bursts to prevent rubbery eggs. Keep garnishes separate until serving to maintain fresh color and texture.

Ingredient Substitutions

You can easily adapt the dairy and vegetable elements. For a dairy-free version swap the Parmesan for 1/2 cup nutritional yeast and use lactose-free or plant-based cottage-style alternatives; add 1 tablespoon olive oil to mimic fat content. Omit sun-dried tomatoes for fewer sugars or replace bell peppers with roasted zucchini for a milder flavor. To make it gluten-free ensure add-ins like store-bought sun-dried tomatoes have no added wheat. For a richer custard, stir in 2 tablespoons of cream or full-fat yogurt.

Serving Suggestions

Serve warm with a peppery arugula salad dressed in lemon vinaigrette for brunch, or alongside whole grain toast for a quick breakfast. For a light dinner, pair with roasted cherry tomatoes and a drizzle of herb oil. Garnish with additional chives, flaky sea salt, or a dusting of smoked paprika. This also pairs well with fruit compotes in spring and roasted root vegetables in winter. For elegant brunches, arrange wedges on a platter with fresh herbs and sliced avocado.

Cultural Background

The concept of baking eggs with dairy has roots in many cuisines—resembling a French-style custard or Italian frittata depending on ingredients and technique. Using cottage cheese as the creamy base is a modern, health-conscious adaptation that increases protein while keeping the texture light. Variations of baked egg dishes appear in Eastern European, Mediterranean, and Middle Eastern cooking, where local cheeses and herbs define the flavor profile. This version blends those traditions into an approachable, everyday dish.

Seasonal Adaptations

Adjust vegetables to the season: in spring use asparagus tips and peas, in summer add fresh tomatoes and basil, and in fall swap in roasted squash and sage. For holiday brunches, fold in thinly sliced ham and caramelized onions. In colder months, lean on warming spices like smoked paprika and serve with a root vegetable side. Small changes to add-ins and garnishes refresh the dish while keeping the basic method intact.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go breakfasts. Bake, cool completely, then slice and store wedges in meal prep containers with a small compartment for fresh toppings. Reheat in a toaster oven to keep edges crisp, or microwave briefly and finish with a quick broil for color. Label and date freezer portions and rotate within three months for best quality.

There’s joy in a dish that is easy, adaptable, and reliably delicious. Whether you’re feeding a crowd or packing lunches for the week, this baked cottage cheese egg dish rewards small investments of time with maintainable flavor and texture. Try it as written, then make it your own.