This high-protein cottage cheese egg casserole with broccoli is light, fluffy, and ready fast-no bread, no overnight prep, and no hour-long bake. Made in a loaf pan or individual ramekins, it's a breakfast food that's high in protein and low in carbs, perfectly portioned for two that feels special without being fussy.
A Keeper Breakfast Recipe Passed Down (and Updated for Real Mornings)
This recipe comes from a dear friend, Juli, and her mom Jane. In the Ponder family, this egg bake has earned the highest honor: it's officially declared a "keeper." And once you make it, you'll understand why.
What I love most about this recipe is how effortlessly it fits into real life. There's no bread weighing it down, no overnight chilling, and no setting an early alarm just to preheat the oven and bake eggs for an hour. Instead, this recipe uses a stovetop-to-oven method that dramatically cuts down bake time and delivers a soft, fluffy egg bake that's perfect for a slow weekend morning-or even a weekday breakfast when you want something warm and nourishing.
Even better? It's naturally high in protein, low in carbs, and easily made gluten-free. If you want breakfast foods that are high in protein and low in carbs try this Turkish Eggs with Yogurt for two.
Why You'll Love This Cottage Cheese Egg Casserole
- High protein from eggs and cottage cheese
- Low carb & no bread (naturally gluten-free with simple swaps)
- Perfect for two - bake in a loaf pan or individual ramekins
- Quick to make thanks to a stovetop start
- Light, fluffy texture from giving the eggs a good blitz in the blender
- Flexible and forgiving with easy ingredient swaps
Jump to:
- A Keeper Breakfast Recipe Passed Down (and Updated for Real Mornings)
- Why You'll Love This Cottage Cheese Egg Casserole
- Why Cottage Cheese Works So Well in Egg Bakes
- Ingredients & Why They Matter
- How to Make This Cottage Cheese Egg Casserole
- Loaf Pan vs Ramekin Egg Bakes
- Make It Gluten-Free or Low Carb
- Storage & Reheating
- Related Breakfast Brunch
- High-Protein Cottage Cheese Egg Bake
- my new cookbook is here!
Why Cottage Cheese Works So Well in Egg Bakes
Cottage cheese might not be the first ingredient you think of for an egg casserole, but it's the secret weapon here.
Cottage Cheese vs Ricotta Cheese in Egg Bakes
Cottage Cheese
- Higher protein per serving - A ½ cup of cottage cheese provides a significant protein boost, typically containing 12 to 14 grams of high-quality protein, depending on the fat content. Make sure to check the label as the levels will vary by brand.
- Light, slightly tangy flavor
- Melts into a creamy sauce when blended
- Keeps the egg bake fluffy and airy
- Lower in fat and carbs than ricotta - Cottage cheese is generally considered low-carb and a great option for low-carb diets like keto, thanks to its high protein and relatively low sugar content, though carb counts vary by fat percentage (full-fat usually lower carb/higher fat, non-fat higher carb). A standard ½-cup serving offers about 3-7 grams of carbs, making it a satisfying, nutrient-dense choice for muscle recovery and satiety.
Ricotta Cheese
- Richer and denser
- Slightly sweeter
- Lower protein
- Creates a more custard-like texture
For this recipe, cottage cheese delivers maximum protein with minimal heaviness, making it ideal for a low-carb, breakfast-for-two egg bake.
Ingredients & Why They Matter
- Eggs - The main protein source; blending in a blender incorporates air for a fluffy texture.
- Cottage Cheese - Boosts protein (12 to 14 grams for this recipe), low in carbs and creates a creamy sauce without cream.
- Milk - Adds moisture without weighing down the eggs. You can use whole milk or a lower fat content - all work beautifully.
- Broccoli - Adds fiber, color, and structure. While I like to use fresh broccoli you can swap in frozen, no worries.
- Cream of Chicken Soup - Brings savory depth and body to the sauce. I like to make my own homemade condensed cream of chicken soup but, a can will work well if short on time.
- Flour or Cornstarch - Thickens the cottage cheese sauce (cornstarch keeps it gluten-free).
- Tarragon - A subtle herb that lifts the eggs without overpowering.
- Butter - Adds richness and flavor.
- Panko Breadcrumbs or Gluten-Free Panko - Optional crunchy topping for texture contrast.
How to Make This Cottage Cheese Egg Casserole
1 | Cook Broccoli
In 8-inch skillet, bring ⅓ cup water to boil over high heat. Add broccoli to skillet and sprinkle with salt. Cover skillet with lid and reduce heat to medium-low. Cook broccoli until just tender. Remove from pan and arrange in a loaf pan or individual 12-14 ounce ramekins, placing stems toward the center.
2 | Blend the Eggs
Add eggs, milk, and pepper to a blender. Blend until frothy -this step creates tiny air bubbles that give the egg bake its signature light texture. We are shooting for a cappuccino like froth.
3 | Cook the Eggs on Stovetop
Melt butter in an 8-inch non stick skillet. I like to grab my seasoned cast iron skillet.
Pour in egg mixture, reduce heat, and gently cook until eggs.
Cook eggs unt just set set but still glossy, lifting and turning with a spatula.
4 | Assemble the Base
Spoon the softly cooked eggs over the broccoli.
5 | Make the Cottage Cheese Cheese Sauce
Rinse the blender and add the condensed cream of chicken soup, cottage cheese, flour (or cornstarch), and tarragon. Blend until smooth. Tip: try making your own small batch homemade condensed cream of chicken soup to avoid having leftovers. But, if you are short on time use a can.
Pour sauce into a small saucepan and cook, stirring, until thick and bubbly. Pour sauce evenly over eggs and broccoli.
6 | Bake
Mix melted butter with breadcrumbs and sprinkle on top. Bake uncovered at 350°F for about 20 minutes, until set and lightly golden.
Loaf Pan vs Ramekin Egg Bakes
This recipe is incredibly versatile:
- Loaf Pan - Great if you want neat slices or leftovers
- Ramekins - Perfect individual portions that bake a bit faster
Ramekins are ideal if you're cooking for two and want a restaurant-style presentation with minimal cleanup.
Make It Gluten-Free or Low Carb
- Use cornstarch instead of flour
- Swap in gluten-free panko for the topping-or skip it entirely
- Since there's no bread in the base, this egg bake stays naturally low in carbs
Storage & Reheating
- Store leftovers covered in the refrigerator for up to 2-3 days
- Reheat gently in the oven or microwave
- Best texture when reheated covered to retain moisture
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
Related Breakfast Brunch
Looking for other breakfast brunch recipes for two? Try these:
- Irish Eggs Benedict (corned beef, sauerkraut and eggs)
- Turkish Eggs with Yogurt for Two
- Frittata Recipe for Two with 5 Variations
- Eggs Benedict with Smoked Salmon (for two)
High-Protein Cottage Cheese Egg Bake
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Ingredients
- 8 ounces fresh broccoli florets large florets cut in half. See not below if using frozen broccoli
- 4 eggs
- 2 ½ tablespoons whole milk (2%, 1%, skim fat content also work)
- ⅛ teaspoon pepper
- 1 tablespoon butter
- 10 ounces can cream of chicken soup or make a batch of homemade chicken condensed soup.
- ½ cup cottage cheese
- 1 tablespoon flour or substitute with gluten-free flour or cornstarch
- 1 to 2 teaspoons fresh tarragon leaves chopped
- ¾ cup breadcrumbs or gluten-free panko
- 1 tablespoon butter melted
Instructions
Cook Broccoli
- In 8-inch skillet, bring water to boil over high heat. Add broccoli to skillet and sprinkle with salt. Cover skillet with lid and reduce heat to medium-low. Cook broccoli for 4 minutes. Use oven mitts to carefully remove lid from skillet. Use wooden spoon to gently toss broccoli. Cover skillet and cook until broccoli is bright green and crisp-tender, 3 to 5 minutes. Using oven mitts, carefully remove lid. Cook until remaining liquid evaporates, about 1 minute. Turn off heat and slide skillet to cool burner. Remove broccoli and arrange in a greased loaf pan or individual ramekins.
Prepare Eggs
- In a blender, combine eggs, milk, and pepper. Blend until frothy. Melt butter in the empty 8-inch skillet. Pour in egg mixture and cook gently until just set but still glossy, lifting and turning with a spatula. Spoon eggs over broccoli.
Cottage Cheese Cheese Sauce
- Rinse blender. Add soup, cottage cheese, flour, and tarragon. Blend until smooth. Transfer mixture to a saucepan and cook until thick and bubbly. Pour sauce over eggs.
- Mix melted butter with breadcrumbs and sprinkle on top. Bake uncovered at 350°F for 20 minutes. Serve.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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