Description
A creamy, protein-packed baked egg casserole that’s quick to prepare and perfect for brunch or a weeknight dinner.
Ingredients
- 4 large eggs
- 1 cup cottage cheese (small- or medium-curd)
- 1/4 cup milk (dairy or unsweetened plant milk)
- Salt, to taste (start with 1/4–1/2 teaspoon)
- Black pepper, to taste
- 1/2 teaspoon paprika (optional)
- 1 tablespoon fresh chopped herbs (parsley, chives, or dill)
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease an 8×8-inch baking dish.
- Crack the eggs into a medium bowl and whisk until combined and slightly frothy.
- Add the cottage cheese and milk, whisking until uniform.
- Season with salt, black pepper, and paprika (if using). Adjust seasoning to taste.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the chopped herbs on top.
- Bake for 25–30 minutes until the center is set and edges are lightly golden.
- Let rest for 5 minutes, then slice and serve warm.
Notes
For a smoother texture, ricotta can be used instead of cottage cheese. Use well-blended silken tofu for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American