Herby Cottage Cheese Egg Bake

By Yossy Arefi

Updated August 17, 2026

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Ready In
50 min
(50 min, plus an overnight rest if desired)
Rating
4(70)
Comments
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This unassuming baked egg dish is packed with flavor and can be prepped the night before you plan to bake it. Using a blend of herbs often used in kuku sabzi gives it a bright flavor and color that develops even more after an overnight rest. A generous amount of cottage cheese and mozzarella adds richness (and protein). Slice it into squares and serve with a salad or sandwich it in between a pita or other soft bread. A food processor works well to chop the herbs, but the scallions can get a bit slimy so it’s best to chop those by hand. This can also be prepped and made the day you serve it, no rest required. A garnish of fresh chopped herbs and feta make it even better.

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Ingredients

Yield:12 servings

  • 10 large eggs

  • 1 pint/450 grams large-curd cottage cheese

  • 1 ½ cups/60 grams finely chopped soft herbs, such as dill, parsley and cilantro (a combination of least two types of herbs works best), loosely packed, plus more for garnish 

  • 6 scallions, finely chopped

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • ½ teaspoon black pepper

  • 1 cup/135 grams pre-shredded low-moisture mozzarella 

  • ½ cup/70 grams crumbled feta (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

3 grams carbs; 175 milligrams cholesterol; 149 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 302 milligrams sodium; 13 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk the eggs until homogenous. Add the cottage cheese, 1½ cups chopped herbs, scallions, salt and pepper and stir gently to combine. If desired, cover and refrigerate overnight.

  2. Step 2

    Heat oven to 375 degrees and butter a 9-by-13-inch baking dish.

  3. Step 3

    Stir the egg mixture briefly and pour into the prepared pan. Sprinkle the mozzarella cheese over the top and bake until just set in the middle, 25 to 30 minutes. If desired, briefly broil the egg bake to brown the cheese topping. If desired, finish with a sprinkle of feta and more herbs. Cut into squares and serve warm, at room temperature or cold.

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Ratings

4 out of 5
70 user ratings
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Comments

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1 pint / 450 g of cottage cheese would be 2 cups, not 1-1/2 cups as written in recipe. Which is it?

Michael

This was super easy to make and a real hit with my family. I used basil and parsley as the herbs, plus 16 oz of cottage cheese. The baking time was off, I suspect due to using 16 vs 12 oz of cottage cheese. To get the dish to set, I baked it for 40 minutes plus 2 minutes under the broiler.

David White

Twelve servings?

Fog Lady

This mirrors a family recipe where we use cans of hatch green chiles instead of herbs and no feta. It's a family brunch favorite. Excited to try out this non-spicy, but flavorful version!

Mel W.

I used the 1 1/2 cup cottage cheese, and the bake time was ALSO off so may not have to do with that typo. 45 minutes.

Wheel Nerd

I made a half recipe in an 8 by 8 pan, but it was quite thin. I imagine it would have looked similar cooked in a 9 by 13 as the recipe calls. It would be so much prettier if had a little height. Has anyone tried a full recipe in an 8 by 8 or 9 by 9 pan? Thoughts on cooking time or oven temperature changes?

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