Can I substitute the cottage cheese?

You can use ricotta or quark, but the texture will differ. For a low-fat version, use fat-free cottage cheese.

Can I make it without eggs?

Eggs provide structure. Without them, the casserole may crumble. You can replace with 2 tbsp flaxseed meal mixed with 6 tbsp water, but it won't be as fluffy.

Why does my casserole sink?

Usually due to sudden temperature changes or opening the oven. Also, too wet cottage cheese or under-beaten eggs can cause sinking.

How to make it sweeter without sugar?

Use stevia or erythritol sweeteners. Honey or agave syrup can work but add calories and moisture.

Can I bake it in a slow cooker?

Yes, bake on the 'Bake' setting for 40-45 minutes, checking for a golden top and a dry toothpick.

Cottage cheese casserole

Name: Cottage cheese casserole
Total time: 35 min
Yield: 4 порции
Cuisine: International
Ingredients: Cottage cheese — 500 g; Chicken egg — 4 pcs; Sugar substitute — 15 g; Butter — 30 g; Vanillin — 1 g

126

40min

826g

Nutrition per 100g

168

This cottage cheese casserole without flour will become your favorite breakfast. It's creamy, airy, with a golden crust, reminiscent of a light cheesecake, but without extra calories. Thanks to cottage cheese and eggs, it's packed with protein, and the sweetener keeps it diet-friendly. Easy and quick to make, the result will delight the whole family.

BreakfastConfectioneryBakery

WHAT YOU WILL NEED

From ingredients

5 products

Base

Cottage cheese500 g

Chicken egg4 pcs · 280 g

For Sweetness

Sugar substitute15 g

For Greasing

Butter30 g

For Flavor

Vanillin1 g

SIMPLE PROCESS

Step by step recipe

To achieve a fluffy texture and prevent sinking, choose dry, non-acidic cottage cheese and beat the eggs well. We'll share tips for the perfect consistency and even baking. Follow our steps, and your casserole will be taller and tenderer than you expect.

Step 1

Prepare Ingredients

Take cottage cheese and eggs out of the fridge 30 minutes before to bring to room temperature. Press cottage cheese through a sieve for smoothness.

Step 2

Beat the Eggs

In a bowl, beat 4 eggs with sweetener and vanilla until light and frothy, about 3-5 minutes.

Step 3

Combine with Cottage Cheese

Add cottage cheese to the egg mixture and gently fold with a spatula until combined. Don't overmix to keep airy.

Step 4

Prepare the Pan

Grease a baking dish with butter (30 g) or line with parchment paper. Use a springform pan for easy removal.

Step 5

Bake

Pour the batter into the pan, smooth the top. Bake in preheated oven at 150-160°C (300-320°F) for 30 minutes. Do not open the door!

Step 6

Finish and Serve

Turn off the oven and leave the casserole inside for 5 minutes. Then remove, let cool for 10 minutes, and serve. Enjoy!

CHEF'S TIP

Choose the Right Cottage Cheese

Use dry cottage cheese with 5-9% fat. If it's wet, drain it in a sieve or add an extra egg. Blend with a blender or press through a sieve for a smooth texture.

Secret to Fluffiness

Beat eggs with sweetener until frothy, then gently fold in cottage cheese. Don't overmix to keep the batter light.

Avoid Deflating

Don't open the oven for the first 25 minutes, and after turning off, leave the casserole inside for 5-10 minutes to preserve volume.

Flavor Variations

Instead of vanilla, try lemon zest, cinnamon, or nutmeg for a different taste.

SUBSTITUTIONS

Add your taste

With Berries Add 5 oz (150 g) fresh or frozen blueberries, raspberries, or cranberries, gently folding them into the batter. Bake as usual.
Apple & Cinnamon Grate one apple and mix with cottage cheese, sprinkle with cinnamon. A cozy autumn version.
Chocolate Version Add 2 tbsp cocoa powder and increase sweetener to taste. The batter becomes chocolatey.
Savory Snack Skip sweetener and vanilla, add salt, pepper, chopped fresh herbs (dill, parsley) and 1/2 cup grated cheese. You'll get a savory casserole.

HOW TO STORE

How to Store Cottage Cheese Casserole

Cool completely at room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300°F for 10 minutes or in the microwave. For freezing, wrap individual portions in plastic and freeze for up to 2 months; thaw in the fridge and reheat.

GOOD TO KNOW