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