Description
These Baked Cottage Cheese Eggs transform humble ingredients into an extraordinary breakfast! With a soufflé-like texture, pockets of creamy cottage cheese, and perfectly set eggs with golden tops, this protein-packed dish delivers both comfort and nutrition. Perfect for weekend brunches or make-ahead weekday breakfasts that’ll keep you satisfied until lunch.
Ingredients
Scale
- 6 large eggs
- 1 cup full-fat cottage cheese
- ¼ cup milk (whole or 2%)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard (optional, but recommended)
- 2 tablespoons grated Parmesan cheese, plus extra for topping
- 1 tablespoon fresh chives or green onions, thinly sliced
- 1 tablespoon melted butter (for greasing baking dish)
- Pinch of smoked paprika or a few dashes of hot sauce (optional)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Thoroughly grease a 1-quart (about 1 L) baking dish with the melted butter, ensuring all sides are well-coated.
- Whisk & Blend: In a large bowl, crack the eggs and whisk until yolks and whites are just combined. Add the cottage cheese, milk, salt, pepper, Dijon mustard, and Parmesan cheese. Stir gently to distribute ingredients while preserving some cottage cheese texture.
- Pour & Scatter: Transfer the mixture to your prepared baking dish and smooth the top with a spatula. Sprinkle with the additional Parmesan cheese and dust with smoked paprika or drizzle with hot sauce if desired.
- Bake to Perfection: Place on the center rack of your preheated oven and bake for 20-25 minutes. Look for three signs of doneness: puffed, golden edges; a golden top; and a center that’s set but still has a slight jiggle.
- Rest & Garnish: Remove from oven and let rest on a cooling rack for 5 minutes to allow the eggs to fully set. Sprinkle with fresh chives or green onions just before serving.
- Serve & Enjoy: Portion onto plates and serve with toast, fresh fruit, or a simple green salad for a complete meal.
Notes
- For the creamiest result, use full-fat cottage cheese. Low-fat works too, but avoid fat-free varieties which can make the dish watery.
- The 5-minute rest period isn’t optional—it’s essential for the proteins to set properly and create that perfect texture.
- To make individual portions, divide the mixture between 4-6 ramekins and reduce baking time to 15-18 minutes.
- For a texture variation, try using small-curd cottage cheese for a more uniform consistency or large-curd for more distinctive pockets of creaminess.
- Make it your own by folding in sautéed vegetables, herbs, or different cheese varieties once you’ve mastered the basic recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 295mg
Keywords: Baked Cottage Cheese Eggs, High Protein Breakfast, Cottage Cheese Recipe, Egg Casserole, Easy Breakfast, Make-Ahead Breakfast, Gluten-Free Breakfast, Low Carb Breakfast