If you’re looking for a breakfast that’s both healthy and satisfying, these Baked Cottage Cheese Eggs are the perfect answer. Packed with protein and made in just minutes, this dish brings together creamy cottage cheese and fluffy baked eggs for a nourishing start to your day.
Whether you’re cooking for one or two, this baked breakfast feels indulgent but is surprisingly light. It’s also low-carb, gluten-free, and totally customizable — making it one of the easiest breakfast meal ideas you’ll want to repeat all week long.
Table of Contents
Why You’ll Love Baked Cottage Cheese Eggs
- High in protein and low in carbs, keeping you full for hours.
- Quick prep and easy cleanup, ideal for busy mornings.
- Perfect for meal prep or breakfast for two.
- Creamy, cheesy texture with a golden, baked finish.
- Endlessly versatile — add veggies, herbs, or bacon for variety.
- Delicious warm or at room temperature.
- Great for anyone following a low-carb or high-protein lifestyle.
Ingredients
Base Ingredients:
- 4 large eggs
- ½ cup cottage cheese (small curd preferred)
- 1 tablespoon milk or cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon olive oil or butter (for greasing)
Optional Add-ins:
- ¼ cup shredded cheddar or mozzarella cheese
- 2 tablespoons chopped spinach or kale
- 1 tablespoon diced bell pepper or tomato
- Fresh herbs (chives, dill, or parsley) for garnish
Step-by-Step Instructions
- Preheat the Oven
Heat your oven to 375°F (190°C). Lightly grease two small ramekins or an oven-safe dish with olive oil or butter. - Mix the Eggs and Cottage Cheese
In a bowl, whisk together eggs, cottage cheese, milk, salt, and pepper until well combined. The cottage cheese will remain slightly lumpy — that’s okay! - Add Extras
Fold in your choice of cheese, chopped vegetables, or herbs for added flavor and texture. - Pour and Bake
Divide the mixture into the greased ramekins. Place them on a baking tray for easy transfer and bake for 18–22 minutes, or until the eggs are set and lightly golden on top. - Serve and Enjoy
Let cool slightly before serving. Garnish with fresh herbs or a sprinkle of cheese for a beautiful finish.
How to Serve Baked Cottage Cheese Eggs
These baked eggs are as versatile as they are tasty. Serve them warm, straight from the oven, with a slice of whole-grain toast, a side of fresh fruit, or sautéed vegetables for a balanced meal.
If you prefer a heartier plate, pair your eggs with roasted potatoes or avocado toast. For brunch, serve them alongside a mixed green salad and a drizzle of hot sauce or sriracha.
You can also enjoy them on-the-go — bake in muffin tins and refrigerate for quick reheating throughout the week.
For a sweet-savory twist, top baked cottage cheese eggs with a light drizzle of honey and a sprinkle of chili flakes. It sounds unusual, but the combination of creamy, spicy, and sweet is irresistible.
How to Store Baked Cottage Cheese Eggs
These baked eggs are meal-prep friendly and store beautifully.
Refrigerate:
Cool completely before storing. Place in an airtight container and refrigerate for up to 4 days. Reheat in the microwave for 30–45 seconds or in a toaster oven for 5–6 minutes.
Freeze:
If you’d like to make a big batch, freeze portions individually in airtight freezer bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Tip:
Avoid overbaking to keep the eggs moist even after reheating.
This recipe is perfect for those who want easy breakfast meals without sacrificing flavor or nutrition.
Tips to Make Baked Cottage Cheese Eggs
- Use small curd cottage cheese for smoother texture.
- Whisk well — this helps the eggs bake evenly.
- Add vegetables sparingly to avoid excess moisture.
- Use good-quality eggs for rich flavor and color.
- Grease ramekins thoroughly to make unmolding easier.
- For a crispier top, broil for 1–2 minutes at the end.
- Experiment with flavors: try feta and spinach, ham and Swiss, or tomato and basil.
- Make them ahead — they reheat beautifully for quick weekday breakfasts.
Variations of Baked Cottage Cheese Eggs
1. Veggie Lovers’ Bake
Add diced bell peppers, spinach, or mushrooms for a garden-inspired breakfast.
2. Bacon and Cheddar Bake
Crumble in cooked bacon and shredded cheddar for a smoky, comforting twist.
3. Mediterranean Style
Add chopped sun-dried tomatoes, spinach, and feta for a vibrant, tangy flavor.
4. Sweet Breakfast Bake
Add a pinch of cinnamon and a drizzle of maple syrup for a sweet cottage cheese egg breakfast variation.
5. Spicy Kick
Stir in diced jalapeños or sprinkle with chili flakes for a little morning heat.
6. Mini Muffin Version
Pour into muffin tins and bake for 15–18 minutes for portable egg muffins perfect for meal prep.
For more creative breakfasts don’t miss :
FAQs
Q1: Can I use low-fat cottage cheese?
Yes! It will make the dish slightly less creamy but still delicious.
Q2: Can I double this recipe?
Absolutely. Just use a larger baking dish and increase baking time by 5–7 minutes.
Q3: Are baked cottage cheese eggs good cold?
Yes, they taste great chilled and are perfect for quick high-protein snacks.
Q4: Can I make these without an oven?
You can bake them in an air fryer at 320°F (160°C) for 12–14 minutes.
Final Thoughts
Baked Cottage Cheese Eggs are proof that breakfast doesn’t have to be complicated to be nutritious and delicious. With simple ingredients, minimal prep, and endless customizations, this recipe makes it easy to enjoy eggs in a new way.
Whether you’re feeding a crowd or meal prepping for the week, you’ll love how these creamy, fluffy eggs make mornings brighter.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Baked Cottage Cheese Eggs
- Total Time: 25 minutes
- Yield: 2 servings (two 8-oz ramekins) 1x
Description
Creamy, fluffy, and protein-packed, these Baked Cottage Cheese Eggs come together in minutes. Perfect for busy mornings, meal prep, or a cozy breakfast for two—customize with veggies, herbs, or a sprinkle of cheese.
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese (small curd preferred)
- 1 tablespoon milk or cream (optional, for extra fluff)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon olive oil or butter (for greasing)
Optional add-ins:
- 1/4 cup shredded cheddar or mozzarella
- 2 tablespoons chopped spinach or kale
- 1 tablespoon diced bell pepper or tomato
- 1 tablespoon chopped chives, dill, or parsley (plus more for garnish)
- Pinch red pepper flakes or paprika
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease two 8-ounce ramekins (or one small oven-safe dish) with olive oil or butter and place on a baking tray.
2. In a medium bowl, whisk eggs, cottage cheese, milk/cream (if using), salt, pepper, and garlic powder until combined (some small cottage cheese curds will remain).
3. Fold in desired add-ins such as shredded cheese, chopped spinach, bell pepper, herbs, or red pepper flakes.
4. Divide the mixture evenly between the prepared ramekins.
5. Bake for 18–22 minutes, until the tops are lightly golden and the center is just set (a slight jiggle is fine; they’ll continue to set as they cool).
6. Cool 3–5 minutes. Garnish with fresh herbs and serve warm with toast, avocado, or fruit.
Notes
Air Fryer Option: Bake at 320°F (160°C) for 12–14 minutes in oven-safe ramekins; check early for doneness.
Make-Ahead: Refrigerate up to 4 days. Reheat 30–45 seconds in the microwave or 5–6 minutes in a 325°F toaster oven.
Freezer-Friendly: Cool completely, wrap portions, and freeze up to 2 months. Thaw overnight before reheating.
Texture Tips: Small-curd cottage cheese yields a smoother bite; whisk well for even baking.
Flavor Swaps: Try feta + spinach (Mediterranean), bacon + cheddar (classic), or tomatoes + basil + mozzarella (Caprese).
Moisture Control: Add vegetables sparingly and pat dry; excess moisture can prevent setting.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 370mg