Baked Cottage Cheese Eggs
Tired of the same old scrambled eggs? I get it. Breakfast can get boring fast, and you need something that is both easy and keeps you full.
This baked cottage cheese eggs recipe is your answer. It’s packed with protein, takes minutes to prep, and bakes up into something creamy and delicious.
You get a fancy-feeling breakfast with almost zero effort. Let’s get cooking.
What You’ll Need
- 4 large eggs
- 1 cup full-fat cottage cheese
- 1/4 cup shredded cheddar or Gruyère cheese
- 2 tablespoons chopped chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray or butter, for the ramekins
Tools You’ll Use
- Blender or food processor
- Four 6-ounce ramekins
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
How to Make Baked Cottage Cheese Eggs
Step 1: Preheat your oven to 350°F (175°C). Lightly grease four 6-ounce ramekins with butter or cooking spray.
Step 2: Place the cottage cheese in a blender. Blend for about 30-60 seconds, or until it’s completely smooth and creamy.
Step 3: Pour the blended cottage cheese into a mixing bowl. Crack in the eggs and whisk everything together until it’s well combined.
Step 4: Stir in the shredded cheese, chopped chives, salt, and pepper.
Step 5: Pour the egg mixture evenly into the prepared ramekins. Place the ramekins on a baking sheet to make them easier to handle.
Step 6: Bake for 20-25 minutes. The eggs should be set around the edges with a slight jiggle in the center.
Step 7: Let them cool for a few minutes before serving. They will firm up a little more as they rest.
Pro Tips
First, don’t skip blending the cottage cheese. It’s the secret to getting a smooth, custard-like texture instead of a lumpy one.
Use full-fat cottage cheese. The low-fat versions have more water and can make the final dish a bit rubbery. Fat equals flavor and better texture here.
Pull them from the oven when the center is still a little jiggly. They will continue to cook from the residual heat, which prevents them from getting dry.
Substitutions and Variations
You can really make this recipe your own. Add some cooked, crumbled bacon or sausage to the mix for extra flavor.
Feel free to mix in some finely chopped veggies. Sautéed spinach, bell peppers, or mushrooms work great, just be sure to squeeze out any extra water.
Try different cheeses for a new taste. Feta, goat cheese, or pepper jack are all great options to swap for the cheddar.
Nutrition and Meal Ideas
This dish is great for a high-protein start to your day. Here’s a look at what to expect and how to serve it.
| Nutrition (Estimated Per Serving) | Amount |
|---|---|
| Calories | 210 |
| Protein | 20g |
| Fat | 13g |
| Carbohydrates | 3g |
| Meal Pairing Suggestions |
|---|
| Serve with a side of avocado toast. |
| Pair with a simple green salad for a light lunch. |
| Enjoy alongside some fresh fruit. |
Make-Ahead Tips
You can mix the egg batter the night before. Just cover the bowl and store it in the fridge.
When you’re ready to eat, give it a quick stir and pour it into the ramekins to bake. You might need to add a minute or two to the baking time since the mixture will be cold.
Leftovers and Storage
Got leftovers? Let them cool completely, then cover the ramekins and store them in the fridge.
They will keep well for up to 3 days. To reheat, just pop them in the microwave for 30-60 seconds until warm.
| Dietary Swaps | How to Adjust |
|---|---|
| Keto/Low-Carb | This recipe is naturally low-carb and keto-friendly. |
| Vegetarian | This recipe is already vegetarian. |
| Gluten-Free | This recipe is naturally gluten-free. |
FAQs
Q1. Can I make this in a muffin tin instead of ramekins?
Ans: Yes, a muffin tin works perfectly. Grease it well and reduce the baking time to 15-18 minutes, as they will cook faster.
Q2. Why did my baked eggs turn out watery?
Ans: This usually happens if you use a watery cottage cheese brand or if you add veggies that release a lot of moisture. Make sure to cook down any vegetables first.
Q3. Can I use a different kind of herb?
Ans: Of course. Fresh dill, parsley, or even a little bit of thyme would be delicious in place of the chives.
Wrapping Up
This recipe is proof that a satisfying breakfast doesn’t have to be complicated. It’s simple, healthy, and easy to change up depending on what you have in the fridge.
Give it a try this week. Come back and leave a comment to let me know how it turned out or if you discovered a new favorite combination.
