Description
Light, creamy, and packed with protein, these baked cottage cheese eggs are perfect for brunch or a simple weeknight dinner.
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese (2% or full-fat recommended)
- 1/4 cup milk or cream (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 2 tbsp grated Parmesan or shredded cheddar (optional)
- 1 tbsp chopped fresh herbs (parsley, chives, or dill)
- 1/2 cup diced vegetables (spinach, tomatoes, bell peppers, or mushrooms – optional)
- 1/4 cup cooked bacon bits or diced ham (optional)
- 1/4 cup shredded cheese for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease four ramekins, a small baking dish, or a muffin tin with olive oil or nonstick spray.
- In a medium bowl, whisk the 6 eggs with the cottage cheese and milk (if using) until mostly smooth. Stir in salt, black pepper, and garlic powder.
- Fold in your chosen herbs, vegetables, and proteins so everything is evenly distributed.
- Divide the mixture evenly among the prepared ramekins or pour into the baking dish. Sprinkle shredded cheese on top if desired.
- Bake for 20-25 minutes, or until the eggs are just set and the tops are lightly golden.
- Remove from the oven and let cool for a few minutes before serving warm.
Notes
For a lighter version, use low-fat cottage cheese but expect a slightly looser texture. For dairy-free, swap milk/cream for unsweetened almond milk and use dairy-free cheese. Sauté mushrooms or peppers first to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American