Baked Cottage Cheese Eggs Recipe – High-Protein Breakfast with Creamy Texture & Simple Ingredients
These Baked Cottage Cheese Eggs are a protein-packed breakfast that’s creamy, savory, and incredibly easy to make. Whisked eggs are combined with cottage cheese, herbs, and your favorite veggies, then baked until fluffy and golden. Perfect for meal prep, brunch, or a quick morning bite, this dish is low-carb, gluten-free, and rich in nutrients. Serve them in ramekins or muffin tins for individual portions that reheat beautifully. It’s a wholesome way to start your day with flavor and fuel.
Equipment
- Mixing bowl
- Whisk or fork
- Frying pan (optional for veggies)
- Baking dish or muffin tin
- Oven
- Measuring Cups and Spoons
Ingredients
- 6 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- Salt and pepper to taste
Optional:
- ½ cup sautéed spinach or mushrooms
- ¼ cup chopped bell peppers or tomatoes
- ¼ cup shredded cheese (cheddar, feta, mozzarella)
- 2 tbsp chopped herbs (chives, parsley, dill)
- ½ cup cooked bacon, sausage, or ham
Instructions
- Preheat Oven Set oven to 180°C (350°F). Lightly grease a baking dish or muffin tin.
- Mix Base In a bowl, whisk eggs and cottage cheese until combined. Season with salt, pepper, and optional spices like paprika or garlic powder.
- Add Extras Fold in sautéed vegetables, herbs, cheese, or meats if using.
- Bake Pour mixture into prepared dish. Bake for 25–30 minutes until set and lightly golden. A toothpick should come out clean.
- Serve Let cool slightly before slicing. Serve warm, room temp, or chilled. Pairs well with toast, avocado, or salad.
Notes
- Use full-fat cottage cheese for creamier texture
- Avoid watery cottage cheese to prevent sogginess
- Great for meal prep—store in fridge up to 4 days
- Can be portioned into muffin tins for grab-and-go servings
- Reheat gently in oven or microwave with a damp paper towel
- Freezing is possible with individual portions, but texture may change slightly