Baked Cottage Cheese Eggs (Printer-Friendly Version)
Creamy baked eggs with cottage cheese, herbs, and veggies for a protein-rich morning boost.
# What You'll Need:
→ Base
01 -
4 large eggs
02 -
1 cup cottage cheese
03 -
1/4 cup milk or cream (optional)
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper (optional)
06 -
1/2 teaspoon garlic powder (optional)
→ Add-Ins
07 -
1/2 cup grated Parmesan or shredded cheddar cheese (optional)
08 -
1/4 cup chopped fresh herbs (e.g., parsley, chives, dill)
09 -
1 cup diced vegetables (e.g., spinach, tomatoes, bell peppers, mushrooms) (optional)
10 -
1/4 cup cooked bacon bits or diced ham (optional)
11 -
1/2 cup shredded cheese for topping (optional)
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C) and grease ramekins, a small baking dish, or a muffin tin.
02 -
In a mixing bowl, whisk together the eggs and cottage cheese until smooth, about 1 to 2 minutes. Add milk or cream if using and season with salt, black pepper, and garlic powder.
03 -
Fold in chopped fresh herbs, diced vegetables, and any chosen proteins until evenly distributed.
04 -
Pour the mixture into the prepared ramekins, filling them about three-quarters full. Sprinkle shredded cheese on top if desired.
05 -
Bake for 20 to 25 minutes, until the edges are golden and centers are set.
06 -
Let the baked eggs cool for a few minutes before serving warm.
# Additional Tips:
01 -
To lighten the dish, substitute whole eggs with egg whites and omit cheeses.