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Cottage Cheese ‘Souffle’

by ADMIN on JANUARY 27, 2012

Souffle’s can be intimidating – even though they aren’t as fragile and scary to make as they sound. That’s why this is a ‘mock souffle’ {A Mouffle, if you will!}. No need to separate out egg yolks from whites or any other craziness going on here!

This recipe is protein packed and a delicious addition to breakfast, dinner, or lunch… or snack, or that matter! Mixing eggs with low fat cottage cheese not only helps to reduce the saturated fat and cholesterol, but also lends a wonderful creaminess along with the spongy texture.

So. Delicious. Really. You should try it!

Cottage Cheese 'Souffle'

Author: Adapted from Better Homes and Gardens Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: 4

Spongy, souffle-like casserole that's easy to make and delicious to eat!


  • 2 cups low fat cottage cheese (2%)

  • ¾ cup soft whole wheat bread crumbs (about 1.5 slices of wheat bread)

  • ½ cup whole wheat flour

  • ½ cup chopped fresh cilantro

  • 1 Tbsp canola oil

  • 4 eggs

  • ¼ tsp salt

  • 1 tsp garlic powder

  • ¼ tsp cayenne pepper


  1. Preheat oven to 350F. Spray olive oil onto a 5 or 6 cup souffle or casserole dish (or glass pie dish!).

  2. Toast the wheat bread and pulse in a small food processor or blender until the texture of bread crumbs.

  3. In a medium bowl, mix together cottage cheese, bread crumbs, wheat flour, garlic powder, salt, cayenne, and cilantro.

  4. In a smaller bowl, beat eggs until thick and foamy - about 5 minutes.

  5. Add eggs to cottage cheese mixture and fold together to combine.

  6. Pour egg mixture into the prepared baking dish and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

  7. Enjoy!



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