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Baked Cottage Cheese Eggs

Baked Cottage Cheese Eggs

A creamy, protein-rich baked egg dish featuring blended cottage cheese, Parmesan, and customizable add-ins like bell peppers and spinach. Perfect for busy mornings or meal prep, this versatile recipe packs 28g of protein per serving and is ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings: 4 pieces
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Cottage Cheese use lactose-free if needed
  • 4 large Eggs best results with large eggs
  • 0.5 cup Parmesan Cheese use nutritional yeast for dairy-free
Seasoning
  • 2 tablespoons Fresh Chives or green onion as substitute
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Paprika smoked paprika optional
  • to taste Salt
  • to taste Black Pepper
Optional Add-ins
  • 1 cup Bell Peppers drain moisture if using roasted
  • 1 cup Spinach fresh or thawed frozen, well-drained
  • 0.5 cup Sun-Dried Tomatoes chopped and drained

Equipment

  • Food Processor
  • Baking dish
  • Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). This ensures even cooking and a perfect rise.
  2. Grease a 9-inch pie dish or 8×8-inch baking dish with oil or cooking spray. Ramekins also work for individual servings.
  3. Blend cottage cheese in a food processor for about 30 seconds until smooth and creamy.
  4. Whisk eggs in a mixing bowl. Fold in the blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper.
  5. Add optional vegetables or extras, ensuring they're well drained to avoid excess moisture.
  6. Pour the mixture into the baking dish. Sprinkle additional chives or paprika on top if desired.
  7. Bake for 15–17 minutes, until edges are set and center jiggles slightly. Internal temp should be 160°F (71°C).
  8. Let rest 2–3 minutes before slicing and serving. Optionally top with herbs or Greek yogurt.

Notes

Make sure to blend cottage cheese for best texture. Avoid overbaking, and always drain high-moisture vegetables like spinach or tomatoes. Reheats well at low temperature. For a keto twist, use full-fat dairy and add a pinch of cayenne for spice.