Baked Eggs are the kind of hearty, creamy, cheese‑filled breakfast that makes mornings feel special. With eggs beaten and baked together with cottage cheese, shredded Pepper Jack, and a touch of flour, this dish is rich yet comforting. Whether you’re feeding a crowd or making something filling for the week ahead, this recipe delivers. It’s simple, cheesy, with just the right balance of spice (if you use Pepper Jack), and carries a warm, inviting essence that fills the kitchen. In this post, we’ll go step‑by‑step through how to make these Baked Eggs, share ways to change them up, and dig into storage, nutrition, serving ideas, and FAQs. Let’s get started!
Why You’ll Love This Recipe – Baked Eggs
- Creamy and cheesy: The cottage cheese plus shredded Pepper Jack (or your favorite cheese) make each bite rich and luscious.
- Customizable texture: You can get a fluffier bake or firmer squares depending on how long you bake and what cheeses you use.
- Great for groups or meal prep: Easily scales up or down, reheats well, and gives satisfying portions.
- Versatile in flavor: Mild or spicy, you can adapt the cheese, add extra mix‑ins, or serve with whatever toppings you love.
Ingredients
Here’s everything you’ll need to make these baked eggs:
- 1 tablespoon butter, melted (for greasing the baking dish)
- 12 large eggs, beaten
- 1 lb (16 ounces) shredded Pepper Jack cheese (or sub with cheddar, Monterey Jack, or your preferred shredded cheese)
- 1 (16‑ounce) container cottage cheese
- ½ cup all‑purpose flour
- 1 teaspoon salt
Equipment:
- 9×13‑inch baking dish (Pyrex or similar)
Step‑by‑Step: How to Make Baked Eggs
- Preheat & Prep: Set your oven to 350°F (about 175°C). Brush or grease a 9×13 baking dish with the melted butter so the baked eggs won’t stick.
- Mix Ingredients: In a large bowl, whisk together the beaten eggs, Pepper Jack cheese, cottage cheese, flour, and salt until well combined.
- Transfer to Dish: Pour that mixture into the buttered baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven. Bake until the eggs are completely set. This usually takes about 50‑60 minutes, but begin checking around 45 minutes so you don’t overcook. The center should be firm, not jiggle.
- Rest & Slice: Once fully set, allow the baked eggs to rest a few minutes (they’ll firm up slightly more as they cool). Then cut into squares.
Optional: Serve with salsa, sour cream, guacamole, chopped tomatoes, onions, or other favorite toppings.
Helpful Tips
- Even baking: Use a dish with good thermal properties (glass or ceramic) so it heats evenly.
- Avoid sogginess: Make sure cottage cheese isn’t overly watery; if it is, drain a bit or use thicker types.
- Cheese choice matters: Pepper Jack adds spice; mild cheddar will mellow it. Mixing cheeses gives more depth.
- Don’t overbake: The bake continues to cook a little with residual heat. Once the center is just set, you’re good.
- Testing doneness: Insert a knife or toothpick in the center; if it comes out clean (or only a tiny bit of moist crumbs), the bake is done.
Substitutions and Variations
- Cheese Variations: Swap Pepper Jack for sharp cheddar, mozzarella, Swiss, or a blend. Each will change flavor and texture.
- Add‑ins: Fold in diced bell peppers, cooked bacon or sausage, sautéed onions, mushrooms, or jalapeños for extra flavor.
- Spice it up: Add chili powder, paprika, cayenne, or hot sauce to the egg mixture for heat.
- Dairy swaps: Use Greek yogurt in place of cottage cheese for a creamier but tangier result. Or try ricotta.
- Gluten‑free version: Replace all‑purpose flour with a gluten‑free substitute like rice flour or a gluten‑free all‑purpose blend.
Storage Instructions
- Refrigerator: Once cooled, cover tightly (plastic wrap or airtight container). Keeps for about 3‑4 days.
- Freezer: You can cut into squares and freeze individually with parchment between pieces. Freeze up to 2 months. Reheat in oven or microwave until hot through.
- Reheating: Oven (about 350°F) or toaster oven works best to retain texture. Microwave is faster, but may make edges rubbery.
Nutritional Information
Here’s the breakdown per serving (assuming recipe is cut into 8 squares):
- Calories: about 347 kcal
- Carbohydrates: ~7 g
- Protein: ~23 g
- Fat: ~25 g
- Saturated Fat: ~14 g
- Polyunsaturated: ~2 g
- Monounsaturated: ~8 g
- Trans Fat: ~0.1 g
- Cholesterol: ~300 mg
- Sodium: ~736 mg
- Potassium: ~146 mg
- Fiber: ~0.2 g
- Sugar: ~1 g
- Vitamins & minerals: Vitamin A ~836 IU, Calcium ~462 mg, Iron ~2 mg
(Values are approximate and may vary based on exact ingredients used.)
Serving Suggestions
- Serve warm, topped with freshly chopped tomatoes, green onions, or jalapeño slices for color and brightness.
- Accompany with salsa roja, sour cream, or guacamole for creamy, tangy contrasts.
- Pair with sides like crispy bacon, toast, grilled veggies, or fresh fruit for a full breakfast or brunch.
- For dinner, serve alongside a simple green salad or roasted potatoes to make it more substantial.
Frequently Asked Questions About Baked Eggs
Can I halve this recipe?
Yes! You can make a smaller version using an 8×8 or 9×9 baking dish. Baking time will be shorter—about 30‑40 minutes—because there’s less depth. Start checking at 25–30 minutes.
What if the top is browning too fast but the center isn’t done?
If the edges or top are getting too brown, loosely cover with aluminum foil to prevent over‑browning while letting the center continue to set.
Can I make this ahead of time?
Absolutely. You can prepare the mixture the night before, refrigerate, and bake in the morning. Just add a few extra minutes if baking straight from cold.
Is this good for those watching carbohydrates?
It’s relatively low in carbs (around 7 g per serving, mostly from the flour), so it can fit into many moderate carb diets. Reducing or replacing the flour with a low‑carb alternative could lower the carbs further.
Can I omit the flour?
You can try omitting the flour for a denser custard‑like texture, but the structure will be softer and potentially wetter. A binder—flour, a small amount of cornstarch, or even some breadcrumbs—helps cut moisture and improve sliceability.
How do I know when it’s done?
The baked eggs are done when there is no visible liquid or runny egg in the center. Gently shake the dish: the center should be nearly set. Using a toothpick or knife in the center should come out clean or with just a few moist crumbs—not raw egg.
Conclusion
Baked Eggs are one of my go‑to recipes when I want something easy, flavorful, and comforting without too much fuss. Thank you for following along with this recipe—I hope you try it, whether for a family brunch, a weekday breakfast, or when you need something filling that still feels like a treat. May every bite of those cheesy, baked goodness bring you joy, warmth, and satisfaction. Happy cooking, and enjoy!
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Baked Eggs
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
These Baked Eggs are a comforting, cheesy breakfast bake made with eggs, cottage cheese, and Pepper Jack. It’s the perfect dish for meal prep, brunch gatherings, or a protein-rich weekday breakfast.
Ingredients
1 tablespoon melted butter (for greasing)
12 large eggs, beaten
1 lb (16 oz) shredded Pepper Jack cheese (or your favorite cheese)
1 (16 oz) container cottage cheese
½ cup all-purpose flour
1 teaspoon salt
Instructions
- Preheat & Prep: Set your oven to 350°F (about 175°C). Brush or grease a 9×13 baking dish with the melted butter so the baked eggs won’t stick.
- Mix Ingredients: In a large bowl, whisk together the beaten eggs, Pepper Jack cheese, cottage cheese, flour, and salt until well combined.
- Transfer to Dish: Pour that mixture into the buttered baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven. Bake until the eggs are completely set. This usually takes about 50‑60 minutes, but begin checking around 45 minutes so you don’t overcook. The center should be firm, not jiggle.
- Rest & Slice: Once fully set, allow the baked eggs to rest a few minutes (they’ll firm up slightly more as they cool). Then cut into squares.
Optional: Serve with salsa, sour cream, guacamole, chopped tomatoes, onions, or other favorite toppings.
Notes
Can be halved and baked in an 8×8 or 9×9 dish (reduce bake time to 30–40 minutes).
Use cheddar, mozzarella, or a mix of cheeses for a flavor twist.
Check doneness with a toothpick; the center should be set, not jiggly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 square (1/8 of recipe)
- Calories: 347 kcal
- Sugar: 1 g
- Carbohydrates: 7 g
- Protein: 23 g