Baked Cottage Cheese Recipe

Yes, cottage cheese can be baked. On its own it gives off liquid and the curds turn firm, so it is baked with something that binds it. Stir two cups of cottage cheese with four eggs, two tablespoons of flour, cheddar and scallions, bake at 375°F for 30 to 35 minutes, and it sets into a savoury bake with about 23 grams of protein a serving.

Can you bake cottage cheese?

Cottage cheese is fresh curd that has been drained and then mixed with cream and salt, the dressing. It is not aged. In the oven that structure comes apart: the dressing and the remaining whey run out, and the curds tighten.

Eggs and a little flour solve that. The eggs set around the curds, and the flour holds on to the liquid that the cheese gives off. The curds stay visible in the finished bake, which is something like a crustless quiche.

A quarter of the dish comes to about 255 calories and 23 grams of protein by USDA figures.

Recipe

Baked Cottage Cheese

Cottage cheese stirred with eggs, a little flour, cheddar and scallions and baked until set and golden. A savoury bake for breakfast or lunch, four servings.

5.0 (1)Print

Prep

10 min

Cook

32 min

Total

47 min

Serves

4

Cuisine

American

Ingredients

• 1 teaspoon unsalted butter
• 2 cups cottage cheese
• 4 large eggs
• 2 tablespoons all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 scallions (thinly sliced)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the oven to 375°F and butter an 8-inch square baking dish or a 9-inch pie plate.
2. Whisk the eggs with the flour, the salt and the pepper in a bowl until no lumps remain. Stir in the cottage cheese, half of the cheddar and the scallions.
3. Pour the mixture into the dish and scatter the rest of the cheddar over the top.
4. Bake for 30 to 35 minutes, until the bake is puffed, golden at the edges and set in the middle. Let it stand for 5 minutes before cutting.

Nutrition

Calories:

255

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Baked cottage cheese with eggs, for breakfast

This is the dish that is also called baked cottage cheese eggs. It needs no blender: the cottage cheese is stirred in as it is.

• In a muffin tin: divide the mixture among 8 buttered cups and bake for 18 to 20 minutes. They are egg bites to eat from the hand.
• With vegetables: stir in 1 cup of chopped spinach, or 1/2 cup of diced bell pepper softened in a pan first. Raw watery vegetables make the bake weep.
• With ham or bacon: add 1/2 cup of diced ham or 4 slices of cooked, crumbled bacon.
• Without flour: 1 tablespoon of cornstarch does the same job.

Which cottage cheese

Cottage cheese with 4 percent milkfat gives the creamiest bake. Low-fat cottage cheese works and sets a little firmer. If the tub has liquid standing on top, pour it off before measuring.

Small curd and large curd both work. For a smooth bake without visible curds, blend the cottage cheese with the eggs for 20 seconds. Cottage cheese can also be made at home, as in the Good Culture cottage cheese copy.

Sweet baked cottage cheese

Leave out the cheddar, the scallions and the pepper, and stir in 2 tablespoons of sugar or honey, 1 teaspoon of vanilla and the grated zest of a lemon. Serve it warm with fruit.

Two sweet bakes with their own pages are the blueberry cottage cheese breakfast bake and the fluffy blueberry cottage cheese bread.

Four days, and reheating

The bake keeps four days in the refrigerator. A portion reheats in the microwave in 45 seconds or in a 325°F oven in 10 minutes. It is also eaten cold, cut into squares.