Ingredients
- 4 cups broccoli florets, fresh or frozen, lightly steamed
- 1 1/2 cups cottage cheese (full‑fat or low‑fat)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 large eggs
- 1/4 cup grated Parmesan (optional but adds flavor)
- 1 small garlic clove, minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Optional: pinch of paprika or red pepper flakes
This combo mirrors other broccoli‑and‑cottage‑cheese bakes that rely on eggs plus cottage cheese and shredded cheese to set into a savory, crustless‑quiche style casserole.
Step‑by‑step instructions
Prep the broccoli and dish
Preheat the oven to 375°F (190°C). Lightly grease a small baking dish (about 8×8 or similar) with oil or butter. This temperature and setup are common for broccoli egg bakes and cottage cheese casseroles.
Steam the broccoli just until crisp‑tender, then drain very well—patting dry if needed—so excess moisture doesn’t water down the custard. Spread the broccoli evenly in the prepared dish. Par‑cooking broccoli before baking is standard in similar casseroles so it finishes at the same time as the egg mixture.
Make the creamy cottage cheese mixture
In a bowl, whisk together the cottage cheese, eggs, garlic, onion powder, salt, pepper, and a pinch of paprika or red pepper flakes if using. Stir in about 1/2–3/4 cup of the shredded cheese until combined. This method of whisking eggs with cottage cheese and seasoning before adding cheese matches many cottage‑cheese egg bakes.
For an ultra‑smooth texture, you can blend the cottage cheese, eggs, and seasonings in a blender or food processor before stirring in the shredded cheese, just as some high‑protein broccoli bakes do.
Assemble and bake
Pour the cottage‑cheese mixture evenly over the broccoli in the dish, gently nudging with a spatula so everything is coated. Sprinkle the remaining shredded cheese and the Parmesan over the top for a bubbly, golden crust.
Bake uncovered for 30–35 minutes, until the casserole is set in the center and the top is golden and lightly browned at the edges—very similar to the timing for other broccoli cheese egg bakes at this temperature. Let the bake rest for about 5 minutes before serving so it firms up and slices cleanly.