Baked Cottage Cheese Eggs (Print Version)
Creamy cottage cheese with baked eggs for a protein-packed meal ready in 30 minutes.
# What You Need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
→ Vegetables & Aromatics
03 - 1/4 cup chopped spinach, fresh or thawed
04 - 2 tablespoons chopped scallions or chives
05 - 1 small tomato, diced
→ Seasonings
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon paprika
→ Toppings
09 - 1/4 cup shredded cheddar or mozzarella cheese
# How-To:
01 - Preheat oven to 375°F. Grease 4 ramekins or a small baking dish lightly with cooking spray or butter.
02 - Divide cottage cheese evenly among the prepared ramekins, spreading it across the bottom.
03 - Distribute chopped spinach, scallions, and diced tomato over the cottage cheese layer in each ramekin.
04 - Carefully crack one egg into each ramekin, keeping the yolk intact.
05 - Sprinkle each ramekin with salt, pepper, and paprika.
06 - Top each ramekin with shredded cheddar or mozzarella cheese if desired.
07 - Place ramekins on a baking tray and bake for 18-22 minutes until egg whites are fully set and yolks reach desired doneness.
08 - Let cool for 2-3 minutes before serving warm.
# Expert Advice:
01 -
- Protein packed breakfast that keeps you satisfied for hours without the heaviness of traditional egg dishes
- The cottage cheese creates an unexpectedly creamy texture that makes every bite feel luxurious
02 -
- Every oven bakes differently, so start checking at the 16 minute mark to avoid overcooking the yolks if you prefer them runny
- The cottage cheese will release some liquid as it bakes, which is completely normal and actually creates a lovely sauce-like consistency
03 -
- Sprinkle a pinch of everything bagel seasoning on top during the last 2 minutes of baking for an incredibly flavorful crust
- Add a dollop of pesto or sun dried tomato paste to the cottage cheese layer for an Italian inspired variation