Hearty, savory, and high in protein, this naturally gluten-free Cottage Cheese and Egg Bake is an excellent make-ahead breakfast. Eggs, cottage cheese, cooked quinoa, broccoli, mushrooms and Parmesan combine into an easy, crustless-quiche-style casserole that works for weekday mornings, weekend brunches or breakfast-for-dinner. Assemble the night before and bake in the morning if you like.
This simple cottage cheese egg bake gets the day started right with protein and vegetables. Serve warm with fresh fruit or berries and a hot cup of coffee or tea.
Cottage Cheese and Egg Bake Recipe Highlights
- Easy to prep ahead and bake in the morning.
- A little more special than scrambled eggs—great for holidays or weekends.
- Gluten-free, protein-rich, and lower in carbs than many traditional casseroles.
- Think of it as a crustless quiche with quinoa and veggies.
Ingredients You’ll Need
- Butter – Unsalted helps control the salt level.
- Onion – Yellow or white, chopped.
- Herbs – Fresh flat-leaf parsley and thyme (fresh or dried).
- Garlic – Garlic powder or fresh minced garlic for savory depth.
- Quinoa – Cooked and cooled; white or tri-color work well.
- Mushrooms – Sliced cremini or white mushrooms.
- Broccoli – Small florets, steamed until just tender.
- Eggs – Large eggs, preferably at room temperature.
- Cottage cheese – Full-fat for richer flavor, low-fat is fine.
- Parmesan – Finely grated for nutty, salty richness.
- Red pepper flakes – Optional, for a touch of heat.
- Salt and black pepper to taste.
See the recipe card below for exact measurements and nutrition details.
Substitutions and Variations
- Dairy-free option – Plant-based cottage cheese alternatives and vegan Parmesan-style cheeses exist, but results may vary; test before serving to guests with strict dietary needs.
- Cheese swaps – Try Monterey Jack, cheddar, or gruyere for a different flavor profile.
- Add meat – Stir in up to ½ cup cooked, crumbled sausage, bacon or diced ham for extra savory flavor.
How to Make a Cottage Cheese Egg Bake
This bake can be assembled the night before, covered and refrigerated, then baked the next morning.
Cook and cool the quinoa beforehand. Prepare an 8×8-inch baking dish by spraying it with nonstick spray. If baking immediately, preheat the oven to 350°F (175°C).
- Sauté the chopped onion in butter over medium-low heat until softened, about 3 minutes. Stir in garlic and thyme for another minute, then transfer to the baking dish.
- In the same skillet, melt a bit more butter and cook the mushrooms until browned and most of the moisture has evaporated. Add them to the baking dish.
- Steam the broccoli florets 2–3 minutes until just tender, then chop them finely and add to the dish with the parsley and cooked quinoa. Stir to combine.
- Mix the vegetables, quinoa and herbs evenly in the baking dish.
- In a blender, pulse the cottage cheese with two eggs on low until smooth. Add the remaining eggs and blend briefly on low to combine—avoid high speeds so you don’t whip too much air into the mixture. Stir in half of the Parmesan, salt, pepper and red pepper flakes if using.
7. Pour the egg mixture over the vegetable and quinoa mixture, spreading it evenly. Sprinkle the remaining Parmesan over the top.
8. Bake on the middle rack at 350°F for 45–50 minutes, until the top is light golden and the casserole feels firm to the touch. Let it cool a few minutes before slicing.
Serving Suggestions
Let the bake cool briefly, then cut into individual portions. Serve with fresh berries, sliced melon or a simple fruit salad. Crisp bacon or a tossed green salad make great accompaniments for a larger brunch. Garnish with a dollop of sour cream, chopped parsley, sliced green onions or extra Parmesan, if desired.
Recipe FAQs
Yes. Ricotta gives a similar texture, or you can use more shredded cheese, though texture and protein content will change slightly.
Yes, if you use vegetarian-friendly Parmesan or omit cheeses made with animal rennet. Check labels when cooking for strict vegetarians.
Absolutely. Cooked crumbled bacon, chopped ham or cooked sausage work well—add no more than about ½ cup so the balance of egg and vegetables remains.
Yes. Assemble the unbaked casserole, cover and refrigerate overnight. Remove it from the fridge 30–45 minutes before baking and bake as directed.
More Delicious Breakfast Recipes
Try other morning crowd-pleasers like buckwheat pancakes, fresh fruit salad, Dutch baby oven pancakes or crisp gluten-free waffles. These pair nicely with the egg bake for a fuller brunch menu.
📖 Recipe
Cottage Cheese and Egg Bake
Sally Cameron
Equipment
- 8×8 baking dish
Ingredients
- 1 ½ tablespoons unsalted butter
- 1 cup chopped onion (about half a medium)
- ¾ teaspoon dried thyme
- 1 ½ cups small broccoli florets (about 4 ounces)
- 8 ounces mushrooms, stemmed and sliced thin
- 2 tablespoons chopped fresh Italian parsley
- ½ teaspoon garlic powder (or 2 fresh cloves, finely chopped)
- ¾ cup cooked and cooled quinoa
- 10 large eggs
- ⅔ cup cottage cheese
- ⅔ cup finely grated Parmesan cheese, divided
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
Prepare the dish
- Lightly spray an 8×8-inch glass or ceramic baking dish with nonstick spray. Sprinkle the cooked quinoa evenly over the bottom.
Sauté aromatics
- In a large skillet over medium-low heat, melt ½ tablespoon butter. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and thyme for 1 minute. Transfer to the baking dish.
Cook the mushrooms
- Add the remaining 1 tablespoon butter to the skillet. Add the mushrooms and cook until browned and moisture has mostly evaporated. Add to the baking dish.
Add broccoli and herbs
- Steam broccoli until just tender, 2–3 minutes, then chop and add to the dish with parsley. Stir to combine all vegetables.
Blend the egg mixture
- In a blender, puree the cottage cheese with 2 eggs on low until smooth. Add the remaining eggs and blend briefly on low just to combine—avoid high speed. Stir in ⅓ cup Parmesan, salt and pepper.
Assemble the casserole
- Pour the egg mixture over the vegetables in the baking dish and spread evenly. Sprinkle the remaining ⅓ cup Parmesan over the top.
Bake and serve
- To serve right away: Bake at 350°F for about 50 minutes until golden and firm. Let cool slightly before slicing.
- To make ahead: Cover the unbaked casserole and refrigerate overnight. Remove from the fridge 30–45 minutes before baking and bake as directed.
Nutrition
Carbohydrates: 12 g
Protein: 20 g
Fat: 15 g
Saturated Fat: 7 g
Cholesterol: 329 mg
Sodium: 578 mg
Fiber: 2 g
Sugar: 4 g
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