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Baked Cottage Cheese Egg Squares served on a plate

Baked Cottage Cheese Egg Squares

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Baked Cottage Cheese Egg Squares blend cottage cheese and eggs baked in a single pan for a tender, moist breakfast that slices clean and holds up well for days. The cottage cheese adds moisture and protein while the eggs and flour provide structure, making it ideal for meal prep or grab-and-go mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs use room temperature eggs
  • 1 cup cottage cheese full-fat for moisture
  • 0.25 cup milk
  • 0.5 cup grated cheese optional
  • 0.75 cup all-purpose flour level after spooning
  • 1 teaspoon baking powder fresh under 6 months
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoon herbs chopped parsley or chives; fresh preferred
  • 0.5 cup vegetables optional, spinach or bell peppers; drained

Method
 

  1. Preheat oven to 350°F and grease an 8x8-inch baking dish with butter or line with parchment paper for easy removal.
  2. Whisk eggs in a mixing bowl for 30 seconds until slightly frothy, then stir in cottage cheese, milk, salt, and black pepper until just combined.
    6 large eggs, 1 cup cottage cheese, 0.25 cup milk, 0.5 tsp salt, 0.25 tsp black pepper
  3. Fold in flour and baking powder gently using a spatula, stopping as soon as no dry streaks remain to avoid tough texture.
    0.75 cup all-purpose flour, 1 tsp baking powder
  4. Stir in herbs, grated cheese, and drained vegetables if using, then pour batter into prepared dish and smooth the top lightly.
    2 tbsp herbs, 0.5 cup grated cheese, 0.5 cup vegetables
  5. Let the batter rest for 5 minutes to hydrate the flour fully before baking.
  6. Bake for 25-30 minutes until center is set and a knife inserted comes out clean; edges should be lightly golden and pulling away slightly from the pan.

Notes

  • Do not overmix the batter; fold gently for a fluffier texture.
  • Drain vegetables well to avoid soggy centers.
  • Never open the oven door before 20 minutes to ensure even rising and avoid sogginess.

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