Baked Cottage Cheese Eggs (Printable)
Protein-packed dish combining creamy cottage cheese with baked eggs, ready in 30 minutes.
# What You'll Need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
→ Vegetables & Aromatics
03 - 1/4 cup chopped spinach, fresh or thawed
04 - 2 tbsp chopped scallions or chives
05 - 1 small tomato, diced
→ Seasonings
06 - 1/4 tsp salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp paprika
→ Toppings
09 - 1/4 cup shredded cheddar or mozzarella cheese
# How-To Steps:
01 - Preheat oven to 375°F. Grease 4 ramekins or a small baking dish with cooking spray or butter.
02 - Divide cottage cheese evenly among the prepared ramekins, spreading it across the bottom.
03 - Distribute chopped spinach, scallions, and diced tomato over the cottage cheese layer in each ramekin.
04 - Carefully crack one egg into each ramekin, keeping the yolk intact.
05 - Sprinkle each ramekin with salt, pepper, and paprika evenly over the eggs.
06 - Top each ramekin with shredded cheese if desired, distributing evenly.
07 - Place ramekins on a baking tray and bake for 18-22 minutes until egg whites are fully set and yolks reach desired doneness.
08 - Let cool for 2-3 minutes before serving warm.
# Expert Advice:
01 -
- Protein that actually keeps you full until lunch without that heavy breakfast feeling
- Ready in about 30 minutes but tastes like something from a brunch spot
- Clean up is practically nonexistent since everything bakes in individual portions
02 -
- Watch the oven carefully around minute 18 because eggs go from perfect to overcooked in a heartbeat
- Individual ramekins bake more evenly than one large dish, but both work if thats what you have
- The cottage cheese creates these little creamy pockets throughout that are honestly the best part
03 -
- Room temperature cottage cheese spreads more evenly and prevents cold spots in the baking
- Crack each egg into a small bowl first to check for shells and make transferring easier