Baked Cottage Cheese Eggs

These baked cottage cheese eggs are a simple, protein-packed breakfast that I can throw together in minutes and enjoy all week long. They’re creamy, fluffy, and full of flavor—perfect for busy mornings or as part of a healthy meal prep routine. I love how versatile they are and how satisfying they keep me throughout the day.

Why You’ll Love This Recipe

I love that this recipe combines the creaminess of cottage cheese with the richness of eggs to create a light, custardy texture. It’s a great way to boost protein without adding a lot of fat or carbs. The best part? I can customize it with whatever I have on hand—spinach, herbs, cheese, or even chopped veggies. These baked eggs are quick to prepare, easy to store, and reheat beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Cottage cheese (I use full-fat for a richer texture, but low-fat works too)
• Salt
• Black pepper
• Garlic powder (optional)
• Fresh herbs (like chives, parsley, or dill)
• Olive oil or butter (for greasing the dish)

• Optional: spinach, diced tomatoes, bell peppers, shredded cheese

directions

1. I preheat the oven to 375°F (190°C) and grease a baking dish or ramekins with olive oil or butter.

2. In a mixing bowl, I whisk the eggs until smooth.

3. I stir in the cottage cheese, salt, pepper, garlic powder, and any herbs or add-ins I’m using.

4. I pour the mixture into the prepared dish or divide it among individual ramekins.

5. I bake for 20–25 minutes, or until the eggs are set and the top is lightly golden.

6. I let them cool for a few minutes before serving or storing for later.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 5 minutes
Baking time: 25 minutes
Total time: 30 minutes

Variations

Sometimes I add sautéed spinach or kale for an extra veggie boost. I’ve also used crumbled chicken or sun-dried tomatoes for more flavor. When I want something heartier, I sprinkle a little shredded cheddar or feta on top before baking. For a spicy kick, I mix in chopped jalapeños or red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave for about 30–45 seconds or warm them in the oven at 300°F (150°C) until heated through. They hold their texture well and taste just as good the next day.

FAQs

Can I use egg whites instead of whole eggs?

Yes, I’ve made it with egg whites or a mix of whole eggs and egg whites. It still turns out light and fluffy with great protein content.

Is this recipe low-carb?

Absolutely. With no bread or grains, this dish is naturally low in carbs and perfect for a keto or low-carb meal plan.

Can I bake this in muffin tins?

Yes, I often use muffin tins for individual servings. I just reduce the baking time to about 15–18 minutes.

What kind of cottage cheese works best?

I prefer full-fat small curd cottage cheese for the best texture, but low-fat works well too. Just avoid cottage cheese that’s too watery.

Can I freeze baked cottage cheese eggs?

Yes, they freeze well. I let them cool completely, then freeze in airtight containers. When I’m ready to eat, I thaw and reheat in the microwave or oven.

Conclusion

Baked cottage cheese eggs are one of my favorite healthy breakfasts. They’re quick, customizable, and loaded with protein to keep me fueled throughout the day. Whether I’m prepping meals for the week or just want something warm and satisfying, this recipe never lets me down.