Hey y'all! If you love a hearty, cheesy breakfast that keeps you fueled without the carbs, this Keto Cottage Cheese Egg Bake is about to be your new favorite. It is fluffy, savory, and loaded with protein, making it perfect for lazy weekends, make-ahead meal prep, or feeding a hungry brunch crowd. Let's get cooking!
Prep time: 10 minutes | Cook time: 28–32 minutes | Total time: 40–45 minutes | Yield: 6 servings
Why You'll Love This Keto Cottage Cheese Egg Bake
- High-protein, low-carb breakfast that keeps you satisfied for hours without a crash.
- Simple pantry ingredients and minimal prep make this a weeknight-friendly bake.
- Creamy cottage cheese blends into the eggs for an ultra-fluffy, custardy texture.
- Perfect for meal prep: slice, store, and reheat for fast, delicious mornings.
- Endlessly customizable with your favorite veggies, meats, and cheeses.
Ingredients for Keto Cottage Cheese Egg Bake
- 8 large eggs
- 1 cup full-fat cottage cheese (about 240 g)
- ½ cup heavy cream (120 ml)
- 1 cup shredded sharp cheddar (about 113 g)
- ¼ cup grated Parmesan (about 25 g)
- 2 cups baby spinach, roughly chopped (about 60 g)
- ½ medium red bell pepper, diced (about 50 g)
- 4 slices cooked bacon, chopped (optional, about 60 g)
- 2 green onions, thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon fine sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon butter, for greasing the pan
How to Make Keto Cottage Cheese Egg Bake
Step 1: Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Grease an 8x8 or 9x9 inch baking dish generously with butter to prevent sticking and promote golden edges.
Step 2: Prep the Low-Carb Veggies
Chop the spinach, bell pepper, and green onions. If using bacon, cook it until crisp and chop into small pieces. Pat any especially wet veggies dry with a paper towel to keep the egg bake from turning watery.
Step 3: Blend the Cottage Cheese for Silky Eggs
In a blender, combine cottage cheese and heavy cream. Blend for 20–30 seconds until smooth and creamy. This step ensures a custardy, cloud-like texture.
Step 4: Whisk Eggs and Season
In a large bowl, whisk the eggs vigorously for 30–45 seconds until frothy. Pour in the blended cottage cheese mixture. Add cheddar, Parmesan, garlic powder, onion powder, smoked paprika, salt, pepper, and red pepper flakes. Whisk to combine.
Step 5: Fold and Assemble the Egg Casserole
Fold in the spinach, bell pepper, green onions, and bacon (if using). Pour the mixture into the prepared baking dish and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
Step 6: Bake to Perfection
Bake for 28–32 minutes, until the center is just set and the edges are lightly golden. The internal temperature should reach about 165°F (74°C). Do not overbake to keep the texture tender and creamy.
Step 7: Rest, Slice, and Serve
Let the Keto Cottage Cheese Egg Bake rest for 5–10 minutes to set. Slice into 6 squares and serve warm.
Notes for the Egg Bake
- Texture tip: blending cottage cheese is optional but highly recommended for an ultra-smooth, custardy bite.
- Spinach swaps: kale or broccoli florets work well; just chop small and lightly steam or sauté if needed to reduce moisture.
- Curious about cottage cheese nutrition? Check out the USDA FoodData Central entry for cottage cheese here: USDA FoodData Central.
Variations: Spin on This Low-Carb Egg Casserole
- Meat Lover's: add ½ lb cooked breakfast sausage and swap cheddar for pepper jack.
- Veggie Supreme: mushrooms, zucchini, and cherry tomatoes with mozzarella; add fresh basil after baking.
- Southwest: roasted poblano, diced green chiles, and cumin; top with avocado and salsa.
Equipment
- 8x8 or 9x9 inch baking dish
- Large mixing bowl
- Blender or immersion blender
- Whisk and rubber spatula
- Sharp knife and cutting board
Storage: Make-Ahead and Leftovers for Low-Carb Egg Bake
- Refrigerator: cool completely, then store slices in airtight containers for up to 4 days.
- Freezer: wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: oven at 300°F (150°C) for 10–15 minutes, or microwave 60–90 seconds until warmed through.
Serving & Pairings
- Top with sliced avocado, a dollop of sour cream, or a drizzle of hot sauce for extra richness and kick.
- Pair with a crisp arugula salad dressed in lemon and olive oil for freshness.
- Serve alongside breakfast sausage links, bacon, or smoked salmon for added protein.
- Brunch board idea: add berries, olives, and cheese for a balanced low-carb spread.
Pro Tips for Keto Cottage Cheese Egg Bake
- Oven accuracy matters: use an oven thermometer to make sure 350°F is truly 350°F; here is a helpful guide: King Arthur Baking.
- Moisture control: pat veggies dry and avoid overloading watery add-ins so the bake sets cleanly.
- Keto-friendly choices: choose full-fat dairy and low-starch veggies; see this overview on keto basics: Cleveland Clinic.
FAQ: Keto Cottage Cheese Egg Bake
Can I make this without a blender?
Yes. Whisk the cottage cheese vigorously with the cream until mostly smooth, or mash with a fork; the texture will be slightly chunkier but still delicious.
Can I use different cheeses?
Absolutely. Try mozzarella for extra stretch, Gruyere for nuttiness, or feta for a tangy bite. Keep the total shredded cheese around 1 to 1 ½ cups.
How do I know it is done?
The center should be just set with a slight jiggle, edges lightly golden, and the internal temp near 165°F (74°C). Overbaking leads to a dry texture, so start checking at 28 minutes.