My Go-To Baked Egg Breakfast
Posted by Emily Bates on Feb 13th 2026
This is one of those recipes I come back to over and over when I want something simple, filling, and easy to prep ahead. It’s great for busy mornings, weekend brunch, or when I just want breakfast ready to go in the fridge.
It’s flexible, forgiving, and you can use whatever you already have on hand!
Ingredients:
- 12 large eggs
- ¾ cup cottage cheese
- 1½ cups shredded cheese (cheddar, mozzarella, or blend)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional add-ins (choose 1–3):
- 1 cup cooked bacon or sausage, crumbled
- 1 cup chopped spinach
- ½ cup diced onion
- ½ cup diced bell peppers
- ½ cup sliced mushrooms
Instructions:
- Preheat oven to 350°F and lightly grease a 9×13 baking dish.
- In a large mixing bowl, whisk together the 12 eggs, cottage cheese, salt, and pepper until smooth and fully combined.
- Stir in the shredded cheese.
- If using add-ins like bacon, sausage, or sautéed vegetables, mix them into the egg mixture.
- Pour everything into the prepared 9×13 baking dish and spread evenly.
- Bake for 45-60 minutes, or until the center is set and the edges are lightly golden. (A knife inserted in the middle should come out mostly clean.)
- Let cool for about 5–10 minutes, then slice into squares.
This recipe reheats well, as an easy protein breakfast, works for meal prep and everyone can customize it! I usually keep a batch in the fridge and warm up a slice in the morning with fruit or toast. It makes the week feel a little easier.
Enjoy!