I recently started working with a health coach to make sustainable lifestyle changes, and as you can probably guess, increasing my daily protein intake has been a big focus. As a professional recipe developer, I’m always thinking about ways to make food not just tasty but also easy to make.

Like many of you, I’ve seen the cottage cheese egg bites trending all over social media. They looked promising, but most versions required a blender or sous vide, which felt more complicated than I wanted.

So I developed a version that could be mixed in one bowl with minimal ingredients in 5 minutes and baked in a standard 12-cup muffin tin. Think of this as a customizable base: you can toss in leftover veggies or cooked protein you already have on hand.

Along the way, I also addressed common issues like watery textures or deflated bites, so you’ll find helpful tips throughout the post to ensure yours turn out just right.

Ingredients You’ll Need

Some recipes you’ll find online refer to this recipe as “3-ingredient egg bites” because it uses three simple ingredients: eggs, cottage cheese, and shredded cheddar cheese. 

From there, you can mix in your favorite vegetables or breakfast meats to make it your own. You’ll find the exact measurements in the recipe card below, but here are a few helpful notes from my recipe testing:

Eggs: I recommend using large organic eggs. While it won’t be as fluffy, you can up the amount of protein by using a mix of whole eggs and egg whites (4 whole eggs and 4 egg whites). I wouldn’t recommend using only egg whites because without the yolks, it loses that soft, custardy texture and rich taste that make it so satisfying.

Cottage Cheese: During my recipe testing, I found that full-fat (4%) cottage cheese gives the most creamy and custardy results. You can use both small and large curd cottage cheese.

Be sure to strain it if it has any excess liquid, so the egg mixture is not too watery. Additionally, some cottage cheeses can be saltier than others, so give yours a quick taste before adding extra salt to the mixture. 

Cheese: I am using freshly shredded cheddar cheese, but if you’re wondering about the best cheese for egg bites, mozzarella, Monterey Jack, Parmesan, or gruyere cheese all work well. Feel free to mix a couple of cheeses together for extra depth. 

If you have the time, shred your own cheese as store-bought pre-shredded cheeses contain anti-caking agents that prevent even melting and the creaminess of these egg and cottage cheese bites.

Spinach: I opted for baby spinach as it is quick and easy to incorporate into the cottage cheese egg bites. I buy prewashed spinach that is sold in stores to save time. 

If you prefer to wash your own, be sure to rinse and drain well before adding it into the egg mixture to prevent egg bites from turning watery.

Seasonings: I kept it simple with kosher salt, black pepper, garlic powder, and paprika. But feel free to adjust to match the flavors you enjoy. You can add onion powder, red pepper flakes, or even a small amount of dried herbs like parsley, dill, oregano, or thyme.

How to Make Egg Bites with Cottage Cheese 

Aside from the simple ingredients, these cottage cheese cups come together in just a few simple steps, requiring only a large bowl and a whisk. Here’s exactly how I make them:

Step 1 – Prep the oven: Set your oven to 325°F (162°C). Place a 9×13 dish with 2 cups of hot tap water on the bottom rack. 

I know it sounds like an extra step, but the steam created by the water as the egg bites bake is what keeps them soft and custardy. It also helps the eggs bake evenly without turning rubbery or completely deflating as they cool, similar to the Starbucks version made with a sous vide machine.

That said, you can skip this step if you prefer. The egg bites will still turn out delicious, just a bit firmer in texture.

Step 2 – Grease or line your muffin pan: Most egg bite recipes online use a silicone muffin pan to bake the bites. Sadly, I do not own one. If you have it, I would still recommend greasing it before pouring in the egg mixture.

If you are like me, and only have a regular metal 12-cup muffin tin, then I highly recommend lining them with parchment liners. It is truly the foolproof solution to prevent the egg bites from sticking to the pan. I tried using paper liners, and while the egg cups did not stick to the pan, it was hard to remove the paper from the egg bites in one piece.

Otherwise, take your time greasing/buttering the muffin tins well, covering all edges and even the top, as eggs always stick to metal if not greased properly.

Step 3 – Whisk the eggs: Crack the eggs into a large bowl along with salt (if using) and pepper until they are fully combined. Try not to overmix as they can trap too much air, causing them to puff up in the oven and then deflate as they cool. A little deflation is normal, but whisking just until smooth helps keep their shape.

Step 4 – Add the remaining ingredients: Stir in the cottage cheese and shredded cheddar until everything is well combined. Fold in the roughly chopped baby spinach.

It is easier to switch from a whisk to a spatula when folding. 

Additionally, while I listed only 2 cups of baby spinach in the recipe card below, you can use up to 3 cups if you prefer to up the nutritional value of these cottage cheese egg cups. Just make sure that they are chopped a bit so you won’t have big chunks of spinach in your egg bites.

Step 5 – Fill the muffin cups: Scoop about ¼ cup of the mixture into each muffin well. If you are using a standard 12-cup muffin tin, fill it closer to the top. If you are using a different size, divide the batter evenly among the cups, keeping in mind that the baking time may vary.

Step 6 – Bake: Slide the muffin pan onto the middle rack, positioned directly above the water dish, and bake for 30-35 minutes. You’ll know they’re done when the tops look set and a toothpick inserted in the center comes out clean. The lower temperature, combined with steam, is the secret to that custardy, Starbucks-style texture.

Step 7 – Let them rest: When they first come out of the oven, they will appear puffy, but they will deflate as they cool and rest. I like to let them cool for 10 minutes before removing them from the muffin tin, so they are not too hot.  You can enjoy them warm or let them cool completely if you are making them as part of your weekly meal prep.

5 Secrets to Starbucks-Style Custardy Egg Bites

Like with any egg recipe, a few small details make all the difference between bites that are rubbery or soggy and ones that are soft and fluffy. Below, I am sharing some of the things I learned during my recipe testing to help you get the best cottage cheese bites on your first try:

1. Use a water bath: The steam from a dish of hot water in the oven is the secret to a soft, custardy texture that mimics the Starbucks sous vide method. If you omit it, the bites will still be delicious but noticeably firmer and more rubbery.
2. Avoid Watery Bites: Excess liquid from cottage cheese or undrained vegetables is the main reason for watery egg and cottage cheese bites. Be sure to strain your cottage cheese if it looks wet.
3. Parchment liners: If you are using a metal 12-cup muffin tin, keep in mind that eggs can stick to metal. To ensure easy release, take your time to grease every corner of your muffin pan or use parchment liners for a guaranteed easy release. If you are using silicone liners, I would still apply a light coating of oil, but it is definitely much easier to remove without the egg bites sticking to the pan. 
4. Don’t overbake: The bites will continue to set as they cool, so if they’re baked too long, the texture will turn rubbery.
5. Whisk by hand/Skip the blender: Egg bites puff slightly in the oven and settle as they cool, so a little settling/deflation is normal. However, I learned during my testing that the biggest difference maker was skipping the blender entirely. While blending creates a smooth batter, it traps too much air, causing the bites to over-inflate in the oven and then deflate significantly. To keep that beautiful, full, custardy texture, just whisk the batter by hand until the eggs and cottage cheese are just combined, leaving the curds intact.

How to Make Ahead, Meal Prep, Freeze, and Reheat

I think one reason these baked egg bites with cottage cheese are so popular is that they stay fresh all week. You can meal prep a batch for busy mornings and have a grab-and-go breakfast all week. 

Make ahead: You can whisk together the mixture and keep it covered in the refrigerator overnight. When you are ready to bake, pour the mixture into the muffin tin and follow the usual baking directions, adding an extra 5 minutes if needed, as it will be starting from a colder temperature.

Meal Prep: Once baked and cooled, place the egg bites in an airtight container. They will keep well in the refrigerator for up to 4-5 days and make for a perfect high-protein breakfast.

Freezing: Once they are at room temperature, arrange the egg bites on a sheet pan lined with parchment paper and freeze for an hour or two. Then transfer them to a freezer-safe bag or container. They should keep well for up to 2 months. Thaw them overnight in the fridge.

Reheating: You can warm up your protein egg bites straight from the fridge using one of the methods below:

• Microwave: Heat individual bites in 30-second increments, no longer than a minute or two, stopping and checking often.
• Oven: While not as quick as the microwave, reheating them in the oven gives you the best, freshly baked results. Place the egg bites on a baking sheet and reheat at 325°F (163°C) for 10 minutes or warm to your liking. 
• Air Fryer: Reheat at 300°F (149°C) for 5-6 minutes.

FAQs

More Cottage Cheese Recipes You’ll Love

I think we can all agree that cottage cheese is having the time of its life with its popularity, and I am here for it. Below are a few cottage cheese recipes from the archives:

• Cottage Cheese Flatbread is the latest social media sensation, and for a good reason. Made with just two ingredients, this high-protein bread option (with 17 grams of protein per serving) is a great choice for wraps and sandwiches.
• If you love classic comfort food like I do, but are looking for lighter options, you’ll love my Cottage Cheese Mac and Cheese. It has the same creamy texture with 26 grams of protein per serving.
• And if you are planning to make this recipe for a crowd, try my Egg and Cottage Cheese Bake. It has all the same flavors baked into a casserole-style dish that you can slice, store, and enjoy throughout the week.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Photos by Tanya Pilgrim.

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Cottage Cheese Egg Bites Recipe

These cottage cheese egg bites are soft and fluffy high protein breakfast that are perfect for you weekly meal prep. Made with eggs, cottage cheese, cheddar, and spinach, they bake in a muffin tin for easy, portable breakfasts.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 295kcal

Author Aysegul Sanford

Equipment

• Parchement Paper Liners
• 1 12-cup Muffin Tin

Ingredients

• 8 large eggs
• ¼ teaspoon black pepper
• 1 cup full-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1 ½ cups baby spinach leaves washed, rinsed, dried and roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 325 °F (162 °C). Fill a casserole dish (I used a 9X13) with 2 cups of hot tap water and place it on the bottom shelf of your oven.
  
• Line a 12-cup muffin tin with parchment liners* or spray them with nonstick cooking spray. Set it aside.
  
• In a large mixing bowl, whisk eggs with black pepper until well beaten.
• Fold in the cottage cheese and shredded cheddar cheese. Mix until the cheese is evenly distributed. Add the baby spinach and mix until well combined.
• Divide the egg mixture evenly among 12 muffin cups (a little more than ¼ cup each).
  
• Bake for 35-40 minutes or until a toothpick inserted in the center of an egg bite comes out clean.
• Cool for 10 minutes, then remove the muffins from the muffin pan and transfer them to a platter. Serve warm.

Video

Notes

• Yields: This recipe makes 12 egg and cottage cheese bites ideal for 4 servings. The nutritional values below are for 3 egg bites (per serving).
• *Parchement Liners: I highly recommend using parchement liners to ensure easy removal. Otherwise, be sure to brush the muffin tins generously with oil.
• A word on adding salt: I tested this recipe with national cottage cheese brands like Daisy and Good Culture and never needed to add any salt as they were already salty. However, I recommend giving your cottage cheese a taste before deciding whether or not you need to add salt to the egg mixture.
• Storage: Bring leftover egg bites to room temperature and store in an airtight container in the fridge for upto 5 days.

Nutrition

Calories: 295kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 365mg | Sodium: 629mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1887IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 2mg

I feel like these days, protein is the magic word. Say it, and everyone’s suddenly paying attention. Every time I open Instagram, I see one video after another showing how to sneak more protein into every meal. 

And right now, cottage cheese seems to be the star of the show, especially when it comes to breakfast. I’m completely on board, and this cottage cheese and egg bake is my small contribution to the internet’s high-protein breakfast lineup.

What I love most is how practical it is. It uses a full carton of eggs, comes together with just a bowl and a whisk, and bakes while you take care of everything else. 

It is easy to customize with whatever veggies or breakfast meats you have on hand. Best of all, it stores beautifully and makes weekday mornings so much easier.

Ingredient Notes for The Fluffiest Texture & Endless Customization Ideas

This recipe begins with three main components: eggs, cottage cheese, and a small amount of shredded cheddar cheese. From there, you can add your favorite veggies or breakfast meats to make it your own. 

I’ve listed the exact measurements in the recipe card below, but here are some helpful notes on ingredients from my recipe testing:

Eggs: I recommend using a full carton of large organic eggs. It gives you enough for a week’s worth of grab-and-go breakfasts or to serve multiple people. 

If you’d like to increase the protein content of this egg bake, you can substitute half of the whole eggs with egg whites only. I wouldn’t recommend using just egg whites, as you’ll end up with a different, less creamy texture. 

Cottage cheese: During my testing, I found that full-fat (4%) cottage cheese yields the best texture for this cottage cheese egg bake. You can use low-fat cottage cheese, but it tends to be slightly less puffed and creamy after baking. 

Additionally, as it sits in the fridge, some brands of cottage cheese collect a small amount of liquid on top. If that is the case, be sure to strain it before adding it to the egg mixture.

Finally, I tested this recipe both with large curd and small curd cottage cheese, and they both worked well.

Vegetables: I opted for a simple combo of sautéed mushrooms and baby spinach. I used cremini mushrooms, but you can also use sauteed shiitake mushrooms or roasted shiitakes. 

With that being said, you can make this egg bake with cottage cheese your own with any leftover veggies you already have in the fridge.

My go-to ratio is 1 cup of cooked veggies plus 2 cups of leafy greens or fresh herbs. Below are a few options you can try:

• Frozen veggies: Veggies like frozen spinach can be used, just be sure to thaw them first and squeeze out every bit of liquid before adding to the mixture.
• Sautéed veggies: Veggies like broccoli, yellow onion, or a small red bell pepper are a great addition, but I recommend sauteeing them prior to adding them to the egg mixture.
  In terms of greens, you can use lightly sautéed (and cooled) Swiss chard or blanched kale as a base, and add some fresh (or dried) parsley, dill, or oregano.
• Quick-cooking veggies: You can also add up to 1 cup of fast-cooking vegetables, such as shredded zucchini, cherry tomatoes, or chopped green onions. There is no need to sautee them, but be sure to squeeze out the excess liquid prior to adding them to the egg and cottage cheese mixture.

Cheese: I used shredded sharp cheddar cheese, but you can also use Monterey Jack, Parmesan cheese, or shredded mozzarella cheese. You can also mix two cheeses for more depth.

Seasonings: I kept it simple with garlic powder, paprika, salt, and black pepper. However, you can adjust the seasonings to suit your preferred flavor profile. A pinch of Italian seasoning or my homemade Mediterranean Seasoning are both great options.

Optional Add-Ins: You can increase the protein content by adding about 1 cup of cooked meat. Crumbled turkey sausage, chicken sausage, chopped baked turkey bacon, regular bacon, or diced ham all work well.

How to Make Egg and Cottage Cheese Bake 

This recipe comes together in just a few steps with no more than 15 minutes of hands-on time.  Here’s exactly how I make it step by step:

Step 1 – Prep the baking dish: You can use a 9×11 or 9×13 casserole dish or a 9×9 square dish to make this cottage cheese egg bake.

Whatever size dish you use, do not skip greasing it; otherwise, it sticks to the pan after it is fully baked. A light coating of butter or cooking spray will make cleanup easier and help each slice come out neatly.

Step 2 – Cook the mushrooms: When it comes to cooking mushrooms, I like to use a bit of butter and a preheated skillet.

As soon as they hit the hot skillet, they will soften, and depending on the type of mushrooms you are using, they will likely release some liquid. I like to sauté them for about 3-4 minutes, which is usually enough for the liquid to evaporate.

However, if any liquid remains, be sure to drain it before adding it to the egg mixture.

Step 3 – Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until smooth. It is important to whisk the eggs first, as it will be more difficult to do so later. This initial whisking also adds a little air to the eggs, which helps the bake turn out lighter and fluffier.

Step 4 – Add the rest of the ingredients: In the same large bowl, stir in the cottage cheese, shredded cheese, garlic powder, paprika, salt, and black pepper. Whisk until well combined, then fold in the now-cooled sauteed mushrooms and chopped fresh baby spinach. 

Step 5- Bake: Pour the egg mixture into the greased dish and bake at 375°F (190°C) until the center is set, about 35-40 minutes. To check doneness, give the pan a gentle shake. If the middle is not jiggly, it’s ready. 

Step 6 – Let cool: Once it comes out of the oven, let your egg and cottage cheese bake rest for about 10 minutes before slicing. 

The short cooling time helps it firm up slightly, which makes slicing and serving easier.

How to Make Ahead, Store, Freeze, and Reheat

Baked eggs with cottage cheese make a wonderful breakfast, mainly because they can be made ahead and stored well. Not to mention, this recipe is perfect for brunch or whenever you need to feed a crowd.

Here’s how to store and reheat it without losing its texture:

Make ahead: You can combine all of the ingredients, pour them into the prepared baking dish, and keep it covered in the refrigerator overnight or for up to 24 hours. When you are ready to bake, follow the usual directions above, adding an extra 5 minutes as needed since it will be starting from a colder temperature. 

Storing: Once baked and cooled, slice the egg casserole into portions and place them in an airtight container. They will keep well for up to 5 days.

Freezing: Yes, it can be frozen, but I must warn you that the thawed portions lose their fluffy texture. Still, if you want to freeze, you can let the cheese egg bake cool completely, then slice it into portions.
Place the slices on a parchment-lined sheet pan to prevent them from sticking together. Once they are frozen, place them in a freezer-safe bag or container. They will keep well for up to 3 months.

Reheating: You can warm up your portioned slices straight from the fridge Here are a few reheating methods:

• Microwave: Heat individual slices for no more than a minute or two in 30-second intervals, stopping and checking every time.
• Oven: Place slices in a baking dish, cover with foil, and reheat at 325°F (163°C) for 10 minutes or until heated through.
• Air Fryer: Reheat slices at 300°F (149°C) for 8-10 minutes.

Don’t Let it Get Watery! My Best Tips for Success

• Avoid a watery bake: This is one of the biggest complaints when making this baked cottage cheese and eggs recipe, and the only way to prevent a watery bake is to remove any excess liquid from your cottage cheese and vegetables (after sauteing). Additionally, keep in mind that letting it rest for 10 to 15 minutes helps harden it and make it easier to slice.
• Save time by using pre-washed fresh spinach: It costs a bit more, but I prefer to buy pre-washed, ready-to-eat baby spinach, which saves me time by eliminating the need to rinse and spin dry before adding it to the egg mixture. 
• Taste before salting: I intentionally omitted salt from the recipe, as most cottage cheese sold at the market already has enough salt to flavor this egg casserole. Still, it is best to give your cottage cheese a quick taste to gauge whether or not it needs any additional seasoning.
• Baking dish: Please note that the size of your baking dish will impact the cooking time. A 9×11 or 9×13 pan usually bakes in 35 to 40 minutes, but a deeper 9×9 dish may require an additional 5 minutes. 
• Check for doneness: The best way to determine doneness is to inspect the center. It should be set and not jiggly. If you insert a toothpick or knife in the middle, it should come out mostly clean.
• Cool the vegetables before mixing: If you are using sautéed vegetables (regardless of the type of vegetable you use), be sure to let them cool slightly before adding them to the eggs. If they go in too hot, the eggs may start cooking unevenly and affect the texture of the bake.
• Deflation is expected: Egg bakes naturally rise in the oven and then settle as they cool, so a little deflation is completely normal. Unless you are using a larger casserole dish than the one I recommend in the recipe (9 by 11 or 9 by 13), your cottage cheese egg breakfast should still have a satisfying thickness after it is rested.

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More Cottage Cheese Recipes To Try 

It is no secret that cottage cheese is having a moment, and I am here for it. So, don’t let any leftover cottage cheese go to waste and try some of my other reader favorites below:

• If you are looking for a high-protein bread alternative, my Cottage Cheese Flatbread is a two-ingredient recipe that is gluten-free, low-carb, and has 17 grams of protein per serving.
• For a lighter spin on comfort food, try my Cottage Cheese Mac and Cheese. It’s creamy with a classic, cozy taste you’d accept from mac and cheese, but with 26 grams of protein per serving.
• And if you prefer something more portable and just as quick to make, my Egg and Cottage Cheese Bites offer the same flavors in a single-serve, grab-and-go form, making them perfect for meal prep.

Photos by Tanya Pilgrim.

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Cottage Cheese and Egg Bake Recipe

In need of a quick and easy-to-make high-protein breakfast idea? You have found it! This Egg Bake is made with cottage cheese, spinach, and some seasoning, is a great meal prep breakfast recipe. Make it over the weekend and enjoy throughout the week.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 283kcal

Author Aysegul Sanford

Ingredients

• 1 tbsp unsalted butter or olive oil plus more for greasing the pan
• 8 ounces cremini mushrooms 226 gr. (Rinsed and sliced)
• ½ teaspoon kosher salt
• 12 large eggs
• 1 ½ cups cottage cheese (360 gr) whole milk 4%
• 1 cup cheddar cheese shredded (100 gr) packed
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 cups baby spinach leaves chopped (52 gr)
• Cooking spray or butter for greasing the casserole dish

Instructions

• Preheat the oven to 375 °F (191°C). Lightly grease a 9X11 (or 9 X13 casserole dish). Set it aside.
• Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set it aside to cool.
  
• In a large bowl, whisk eggs until well beaten.
• Mix in the cottage cheese, cheddar cheese, garlic powder, paprika, and black pepper.
  
• Fold in the now-cooled mushrooms and baby spinach.
• Pour the mixture into the prepared casserole dish.
  
• Bake for 35-40 minutes or until the middle of the egg bake is set (no longer jiggly).
• Let it cool for 10 minutes. Slice and serve.

Video

Notes

• Yields: This recipe makes 6 servings of egg bake. The nutritional values below are per serving.
• Cottage cheese: I tested this recipe both with small curd and large curd cottage cheese, and they both worked well. I prefer 4% for the most creamy (and let’s face it, most delicious) results, but you can use 2% as well.
• Storage: Bring it to room temperature and store it in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 5g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 360mg | Sodium: 618mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 2mg

If you’ve spent any time on social media lately, you’ve probably noticed that cottage cheese is having a major comeback. This viral cottage cheese flatbread recipe, created by Francesca Aralla of HealthyMumWay, is a perfect example of why—it’s simple, high in protein, and incredibly versatile.

Ingredients You’ll Need

This recipe for cottage cheese flatbread calls for only 2 main ingredients—seriously, it’s that simple. A 2-ingredient recipe that takes only 5 minutes to prepare is a lifesaver for those who love to meal prep and for busy weeknight dinners. Here’s what you’ll need:

• Full-Fat Cottage Cheese: The full-fat 4% version of cottage cheese works best in this recipe, giving it the desired end texture. My favorite cottage cheese brands are Good Culture, Trader Joe’s, and Daisy. If you prefer to use 2%, Good Culture is a solid choice.
• Eggs: I tested this recipe using large whole eggs, which is what I recommend. However, if you want to make cottage cheese flatbread with egg whites, you can do so—just be aware that your protein flatbread will end up being lighter in both color and flavor. 
• Optional—Salt: I don’t include this as a main ingredient, as adding salt will be determined by the type of cottage cheese you end up using. Some types of cottage cheese are saltier than others, so be sure to taste your cottage cheese before adding any additional salt. If you do, just a pinch will do. 
• To Prep Pan—Cooking Spray: Have a can of cooking spray handy to ensure your baked cottage cheese flatbread doesn’t stick to the baking sheet. I prefer avocado oil spray. 

How to Make Cottage Cheese Flatbread?

It only takes a couple of simple steps to make this low carb cottage cheese flatbread. Here’s how:

1. Prepare your baking sheet & oven: Preheat the oven to 350° degrees F. Next, line a small sheet pan (I used a quarter sheet pan, which is 9 ½  by 13 inches) with parchment paper and spray the sides with cooking spray. Do not skip this step, as both of these elements make sure your high-protein flatbread will not stick to the pan. Without them, it would be hard to remove and keep them in one piece. Once ready, set it aside.

2. Blend your cottage cheese mixture: Place one cup of cottage cheese, two whole eggs, and a pinch of salt (plus any of the optional add-ins you want) into the bowl of your food processor. Pulse it 6-7 times in one-second intervals until it is fully incorporated but not pulverized; you do not want to liquify it. It is okay to have small pieces of cottage cheese remaining. If you do not have a food processor, you can use a hand mixer, a whisk or a blender.
3. Spread your egg and cottage cheese flatbread: Pour the mixture onto the parchment-lined sheet pan and spread it into an even (ideally 8 by 11 inch rectangular) layer using a spatula or the back of a spoon. An even thickness is essential for even cooking. 
4. Bake it in the oven. Bake it in the preheated oven for 30 to 35 minutes or until it is lightly golden brown. Then remove it and let it cool for 5 minutes before carefully removing it from the pan. Serve it by itself, as a sandwich wrap, or as a pizza base, following the suggestions below.

How to Serve it?

This is the best cottage cheese flatbread recipe because—here’s the fun part—you get to use your creativity and choose how you want to serve it. Here are three options to get you started: 

1. Enjoy it as is. It’s a delicious high-protein snack served plain.
2. Make a Sandwich: Any of your favorite sandwich toppings will work here. I like to spread it with a thin layer of mayo (or mustard) and then place three slices of provolone cheese, 2 slices of deli meat (turkey or chicken breasts are my favorite), some lettuce, and some sliced tomatoes. Gently roll the cottage cheese bread wrap around the ingredients, and then cut it in half before serving. You can also use a pre-made mix, such as chicken salad with mayo instead, which is popular on Instagram and TikTok.
3. Make a Pizza: For a cottage cheese flatbread pizza recipe, here’s what to do: After 30 minutes of baking, remove it from the oven and then spread it with ½ cup of marinara sauce (or plain tomato sauce),  ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.

How to Store Cottage Cheese Flatbread

This cottage cheese flatbread recipe comes together so quickly that it’s easy to make fresh the day you plan to serve it. However, if you would like to make larger batches to meal prep, here’s how to store any extras you may have:

• Storage: Once cooled, store it in an airtight container for up to 3 days. I recommend that you place parchment paper in between any stacks of flatbread that you have to prevent them from sticking together. 
• Reheating: Leftover flatbread with cottage cheese can be enjoyed cold, at room temperature, or warm. If you wish to eat it warmed up, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5-7 minutes or until warmed all the way through. 

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Photos by Tanya Pilgrim.

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Cottage Cheese Flatbread Recipe

If you’re looking for a simple, high-protein, and gluten-free flatbread alternative, this 2 ingredient Cottage Cheese Flatbread recipe is for you! Made with just two main ingredients—cottage cheese and eggs—this viral recipe is low-carb, keto-friendly, and packed with 17 grams of protein per serving. While it’s not a traditional bread, it is a great alternative as a satisfying base for wraps, sandwiches, and even pizza.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 166kcal

Author Aysegul Sanford

Ingredients

• 1 cup whole milk cottage cheese 4%
• 2 large eggs
• Pinch of Salt* optional
• cooking spray

Instructions

• Preheat the oven to 350°F and line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Set aside.
• Place one cup of cottage cheese and two whole eggs (plus any of the optional add-ins you want) into the bowl of the food processor.
  
• Pulse 6-7 times in one-second intervals until thoroughly incorporated but not pulverized. We do not want it to be fully liquid; it is okay to have small chunks of cottage cheese.
• Pour the mixture onto the prepared baking sheet and spread it in an even (ideally an 8-inch by 11-inch rectangular) layer using a spatula or the back of a spoon.
  
• Bake in the preheated oven for 30 to 35 minutes or until it is lightly golden brown.
• Let it cool for 5 minutes and carefully remove it from the pan.
• To serve you have three options. You can:

  1. Enjoy it as is.

  2. Make a sandwich: Spread it with a thin layer of mayo (or mustard) and then place any of your favorite sandwich toppings. I like to start with three slices of provolone cheese and then layer it with two slices of deli meat (turkey or chicken breasts are my favorite) and some lettuce and sliced tomatoes. Gently roll and then cut it in half before serving.

  3. Make a Pizza: After 30 minutes of baking, remove it from the oven and spread it with ½ cup of marinara sauce, ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
  

Notes

• Yields: This recipe makes one flatbread that is about 8 by 11 inches, which is ideal for 2 servings. The nutritional facts below include the 2 ingredients listed in the recipe. They do not include the optional wrap or pizza ingredients.
• Adding salt: Be sure to taste your cottage cheese before adding salt in the mixture. Most cottage cheese is already salty. 
• Storing leftovers: Once cooled, store it in an airtight container for up to 3 days. If you make a few batches, I recommend placing a sheet of parchment paper between stacks of your flatbread to prevent them from sticking together. 
• Reheating: You can serve this flatbread warm or cold. If you prefer to serve it warm, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5 minutes or until warmed all through. 

Nutrition

Calories: 166kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 393mg | Potassium: 170mg | Sugar: 3g | Vitamin A: 385IU | Calcium: 112mg | Iron: 1mg

Growing up in Turkey, çilbir aka Turkish poached eggs, was a breakfast staple. As you have seen in so many of our Turkish cuisine recipes, our culture is big on using strained yogurt (commonly referred to as Greek yogurt) as a complement to our savory dishes. Thus, for me as a Turkish child, Greek yogurt and eggs for breakfast were frequent delights—and ones I still crave regularly as an adult in the US.

What Are Turkish Eggs (Cilbir)?

Cilbir eggs (pronounced “chull-burr”) are essentially eggs and yogurt for breakfast. To make this Turkish eggs recipe, you prepare a garlic yogurt sauce and a chili butter sauce for your plate’s base, then you poach your eggs to place on top, and use crusty bread as your serving spoon to swirl the velvety combo together.

The tang of the yogurt and the zing of the chili sauce give the Turkish-style eggs a surprising pop that will leave you licking the plate. The best part is that while it looks like something you’d be served at a top-tier brunch restaurant, it comes together quickly and without fuss in your own kitchen.

Ingredients and Substitutions

A short list of ingredients and four simple components make this Turkish breakfast recipe something that is 100% achievable on both weekday and weekend mornings in under 25 minutes. Here’s what you’ll need to prepare this Turkish yogurt and eggs recipe:

• For the Garlic Yogurt Sauce:
  • Plain Greek yogurt: Since this is a savory dish, it is important to select plain, unsweetened yogurt. Strained, as known as Greek yogurt, works best, but if all you have is regular yogurt, you can use that as well. If you have the time, you can place it over a cheesecloth-lined strainer and let it drip for a few hours to have a similar, thick consistency to Greek yogurt.
  • Fresh garlic clove: We only use 1 clove in our Turkish çılbır recipe, but you’re welcome to add more if you want a more intense garlic flavor. 
  • Lemon juice: Freshly squeezed from 1 lemon works best—just be sure to avoid dropping in any seeds. 
  • Kosher salt and black pepper

• For the Poached Eggs:
  • Distilled white vinegar: We use a small amount in this Turkish egg dish as a tool to help our eggs coagulate more quickly during the poaching process. Not to worry—you won’t notice much of a vinegar flavor in the final dish. While distilled white vinegar is the traditional ingredient here, you’re also welcome to substitute in apple cider vinegar or white wine vinegar for the same effect. 
  • Eggs: We used large eggs, but extra large eggs would also work just fine.

• For the Spicy Butter Sauce:
  • Unsalted butter: If you’d prefer to use salted butter instead, please be sure to adjust the additional salt to taste. We think this yogurt eggs recipe is best made with butter, but if you’d rather use oil, you may swap in olive oil or a combination of the two. 
  • Turkish red pepper flakes: We recommend that you use Urfa chili pepper or Aleppo pepper, which is also known as “pul biber.” If you can’t get your hands on it, you can use any chili flakes you have in your spice drawer. Also, if you are serving Turkish eggs and yogurt to children or those who cannot handle spicy foods, you can use paprika only. 
  • Sweet paprika: We prefer sweet paprika but smoked paprika can also be used.
  • Kosher salt

• For Serving:
  • Fresh herbs: Depending on your palate, you can finish this dish off with a sprinkling of either fresh dill, parsley, or mint. Sumac is also an excellent Turkish seasoning to garnish this dish. 
  • Crusty bread: Your bread is used as a vehicle for scooping up the ultra-creamy Turkish eggs with yogurt. It is usually served with crusty bread such as our  No Knead Olive Bread, No Knead Artisan Bread, or if you want to do it as we do it in Turkiye, you can serve it with Simit or Pita Bread to scoop up the smooth, savory fusion of eggs and yogurt. Once you try it, you will know why it is one of the most popular Turkish egg recipes!

How to Make Turkish Eggs?

Yogurt and eggs for breakfast come together in a few simple steps. If you follow these step by step instructions, you’ll end up with a delectable way to start your day, Mediterranean-style.

1. Yogurt with eggs starts with the yogurt sauce! In this first step, you’ll whisk together the yogurt, fresh garlic, lemon juice, salt, and pepper in a bowl. Then, simply cover it and set it aside so it can come to room temperature while you prepare your eggs. 
2. Poaching the eggs is next, but don’t be intimidated—it’s easier than you think. Fill a medium saucepan with water that’s at least 4 inches deep and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer. This is when you stir in the vinegar, which is crucial for perfectly poached eggs.
3. Draining the raw eggs first is important. While you are waiting for the water to come to a boil, place a fine-mesh strainer over a small bowl and crack an egg into it. Be very gentle at this step—you want to keep your yolk fully intact. Allow the excess watery egg whites to drop through the strainer, then transfer it into a ramekin. Repeat the same process for the rest of the eggs.
4. Place a sheet of paper towel on a large plate and set it aside. (You’re going to use this to dry off your cooked eggs!)
5. When you’re ready to poach your eggs, we recommend that you cook no more than two at a time, otherwise it can get overwhelming. First, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and then cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny. 
6. Dry the cooked eggs as they come out of the water. Carefully remove the egg using a slotted spoon (draining the excess water) and then transfer it to the paper-towel-lined plate. Repeat the same process with the rest of the eggs, cooking each set two at a time.
7. Immediately before serving, melt the butter in a small pan or skillet. This step comes together quickly, so we find it easiest to work with butter cut into smaller pieces. Next, add the Urfa chili pepper (or any red pepper flakes) and salt to your melted butter. Allow the combo to cook for 15-20 seconds, or until the butter starts to foam and sizzle. Do not let it brown!
8. Plate your eggs with yogurt. Using the back of a large spoon, spread half of the yogurt sauce on a plate. Then, add two poached eggs on top of the yogurt sauce. Finally, drizzle it all with the sizzling chili butter sauce.
9. Garnish your dish. Using the fresh herbs of your choice—parsley, dill, or mint—sprinkle them over the top along with a pinch of salt and pepper, to taste. Here is where you could also use sumac, if you’re interested. Repeat the same process for the second serving in its own dish. Serve immediately while still warm.

How To Make Ahead and Store?

The truth is, this is a dish that is meant to be made and enjoyed at the moment. Turkish eggs breakfast is simple though, so there’s not too much prep that needs to be done ahead of time—it’s already a streamlined recipe.

• To Make Ahead: If you’d like, the component that you can make in advance is the garlic yogurt sauce. Simply mix it together and place it in the fridge. We recommend you allow it to come to room temperature before serving. 
• To Store: Unfortunately, there’s really no good way to store poached eggs and yogurt that’s already been warmed, so eat up! 

FAQs

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Turkish Eggs Recipe (Cilbir)

Turkish eggs are a visually stunning dish that brings the bold flavors of the Mediterranean to your breakfast table. A low-carb, high-protein recipe, it is made by placing poached eggs on a bed of creamy, garlicky yogurt and drizzling it with a rich, spiced butter sauce. Served with crusty bread for scooping, every bite offers a perfect balance of textures and flavors—making it a standout in any Turkish breakfast spread.

Course Breakfast, Brunch

Cuisine Turkish Cuisine

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 346kcal

Author Aysegul Sanford

Ingredients

For the Garlic Yogurt Sauce:

• 1 cup unsweetened plain Greek yogurt room temperature
• 1 clove fresh garlic minced
• 1 teaspoon lemon juice freshly squeezed
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon ground black pepper

For the Poached Eggs:

• 1 tablespoon white vinegar
• 4 large eggs

For the Chili Butter Sauce:

• 3 tablespoons unsalted butter* cut into pieces
• 1 teaspoon Urfa or Aleppo pepper any red pepper flakes you have on hand
• ½ teaspoon sweet paprika
• ¼ teaspoon kosher salt

For Serving:

• 1 tablespoon of fresh herbs such as parsley, dill, and/or mint
• Sliced bread or toast

Instructions

• To make the yogurt sauce, whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside. I intentionally do this first so that it can come to room temperature while I poach the eggs.
• To poach the eggs, fill a medium saucepan with water (it should be at least 4 inches deep) and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer. Stir in the vinegar.
• While you are waiting for the water to come to a boil, place a fine mesh strainer over a small bowl and crack an egg while being super gentle to make sure not to disturb the yolk. Let the excess loose (watery) egg whites drop through and then transfer it into a ramekin. Repeat the same process for the rest of the eggs.
• Place a sheet of paper towel on a large plate and set it aside.
• When ready to poach the eggs, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny.
• Carefully remove the egg using a slotted spoon and then transfer it to the paper-towel lined plate. Repeat the same process with the rest of the eggs*.
• Right before serving, melt the butter in a small skillet. Add the Urfa chili pepper (or any red pepper flakes) and salt. Let it cook, stirring gently with a wooden spoon, for 15-20 seconds until the butter starts to foam and sizzle and the color turns to a hazelnutty brown.
• To assemble: Using the back of a large spoon, spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle them with the sizzling chili butter sauce.
• Garnish with fresh parsley or chopped dill; sprinkle it with a pinch of salt and pepper to taste. Repeat the same process for the second serving. Serve immediately while still warm.

Video

Notes

• Yields: This recipe serves 2 people with each portion serving two eggs. The nutritional values below do not include the optional serving of bread/toast.
• Butter: You can use salted butter, but if you do, omit the additional salt.
• Cooking eggs: We recommend poaching no more than two eggs at a time for the best results.
• Eggs: While this Turkish egg recipe is traditionally made with poached eggs, you can serve it with fried eggs or soft-boiled eggs as well. 
• Make Ahead & Storage: You can make the garlic yogurt sauce a day in advance and store in an airtight container in the fridge. While technically you can store the leftovers in an airtight container, we highly recommend consuming this dish as soon as possible while it is still warm and fresh.

Nutrition

Calories: 346kcal | Carbohydrates: 6g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 378mg | Sodium: 1053mg | Potassium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1548IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg