Baked Cottage Cheese Eggs

By Muhammad Faizan

Baked Cottage Cheese Eggs

A comforting, protein-packed breakfast that combines the creaminess of cottage cheese with the richness of baked eggs. The result is a custard-soft, golden-topped dish that tastes like a cross between a soufflé and a crustless quiche. Perfect for busy mornings, meal prep, or a cozy weekend breakfast.

Description

These Baked Cottage Cheese Eggs are incredibly fluffy, creamy, and satisfying. When baked, cottage cheese melts into the egg mixture, producing a tender, cloud-like texture with a beautifully caramelized top. They’re naturally high-protein, low-carb, and customizable with herbs, vegetables, or cheese.

Ingredients (for 4 servings)

(Serves 4 small rounds or 1 medium casserole)

  • 8 large eggs

  • 1 ½ cups cottage cheese (preferably 4% or 2% for creaminess)

  • ½ cup shredded cheddar, Swiss, or Gruyère

  • 2 tbsp sour cream or Greek yogurt (optional for extra richness)

  • 2 tbsp chopped fresh chives (plus extra for topping)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1–2 tbsp melted butter (for greasing the dish)

Instructions

1. Prepare the baking dish

Preheat oven to 350°F (175°C).
Grease ramekins or a small round baking dish with melted butter.

2. Mix the base

In a large bowl, whisk:

  • Eggs

  • Cottage cheese

  • Sour cream (optional)

  • Seasonings

Fold in shredded cheese and chives.

3. Pour + smooth the top

Pour the mixture into the dish(es).
Tap lightly to remove air bubbles.

4. Bake

Bake for 30–40 minutes or until:

  • The top is golden brown

  • The center is set but still slightly jiggly

(Deeper dishes may need an extra 5–10 minutes.)

5. Cool and serve

Let rest for 5 minutes, then add fresh chives.
Serve warm—perfect with toast, roasted veggies, or fruit.

Notes

  • Cottage cheese breaks down during baking, so even those who “don’t like cottage cheese” often love this dish.

  • Using whole-milk cottage cheese gives the smoothest texture.

  • You can blend the mixture before baking if you want a completely silky consistency.

Tips for Best Results

  • Use freshly grated cheese for better melt and browning.

  • Don’t overbake—it should be soft, like a baked custard.

  • Meal-prep friendly: Stores well for 3–4 days in the fridge.

  • Add veggies only if pre-sautéed to avoid excess water.

  • For extra flavor, add a pinch of smoked paprika or nutmeg.

Servings

  • Makes 4 individual rounds (as shown in the image)
    or

  • 1 medium casserole serving 4

Serving size: about 1 round or 1/4 casserole.

Estimated Nutritional Info (per serving)

(Approximate; varies depending on cheese/fat content.)

  • Calories: 240–280

  • Protein: 22–25 g

  • Fat: 15–18 g

  • Carbs: 4–6 g

  • Fiber: 0 g

  • Sugar: 3–4 g

High-protein, low-carb, keto-friendly.

Benefits

  • High in protein → keeps you full for hours

  • Low-carb / Keto-friendly

  • Great for weight loss or muscle repair

  • Easy to digest

  • Meal-prep superstar

  • Customizable for dietary needs (vegetarian, gluten-free)

Q & A

Q: Can I blend the cottage cheese first?

A: Yes! Blending makes the texture ultra-smooth and soufflé-like.

Q: Can I add vegetables?

A: Absolutely—spinach, mushrooms, onions, or peppers work great. Just sauté first.

Q: Can I make it dairy-free?

A: You can replace cheese with dairy-free alternatives and use a dairy-free cottage cheese, though texture will change.

Q: How do I get that golden top like in the picture?

A: Bake uncovered and place under the broiler for the last 1–2 minutes.

Q: Does this freeze well?

A: Yes! Freeze slices individually, then reheat in the oven or air fryer.

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