Ah, Baked Cottage Cheese Eggs—a simple, protein-packed breakfast or brunch dish that’s creamy, savory, and satisfying 🥚🧀. Think of it as a cross between scrambled eggs, a frittata, and a souffle-like texture. Here’s a full recipe:
🥚 Baked Cottage Cheese Eggs
Ingredients (serves 2–4)
- 4 large eggs
- 1 cup cottage cheese (small or large curd)
- ¼ cup milk (or cream for extra richness)
- ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt & pepper, to taste
- Optional additions:
- Chopped spinach or kale
- Diced bell peppers or tomatoes
- Cooked bacon or ham
- Chopped herbs (parsley, chives, or dill)
Instructions
- Preheat oven
- Preheat to 350°F (175°C). Grease a small baking dish or individual ramekins.
- Prepare egg mixture
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in cottage cheese, shredded cheese, and any optional additions.
- Bake
- Pour mixture into the prepared dish.
- Bake 25–30 minutes, or until eggs are set and slightly golden on top.
- Serve
- Let sit 2–3 minutes before slicing or scooping.
- Optional: top with extra herbs or a drizzle of hot sauce.
Tips for Perfect Baked Cottage Cheese Eggs
- Texture: Using small-curd cottage cheese gives a creamier, more uniform texture.
- Add-ins: Pre-cook vegetables or meats to prevent excess moisture.
- Individual servings: Use ramekins for portion control—bakes faster and looks nice for presentation.
- Cheese: Mix cheeses for depth—sharp cheddar, feta, or Parmesan all work beautifully.
If you want, I can give a “loaded, fluffy baked cottage cheese eggs” version with layers of veggies, bacon, and melted cheese—basically breakfast heaven in a dish.
Do you want me to do that?
