Description
These Baked Cottage Cheese Eggs are a creamy, protein-packed breakfast that’s low in carbs and full of flavor. Quick to prep and perfect for meal prep, they’re a healthy, satisfying way to start your day—customizable with veggies, herbs, or cheese!
Ingredients
- Eggs
- Cottage cheese (full-fat or low-fat)
- Salt
- Black pepper
- Garlic powder (optional)
- Fresh herbs (e.g., chives, parsley, dill)
- Olive oil or butter (for greasing)
- Optional Add-ins:
- Spinach or kale
- Diced tomatoes or bell peppers
- Shredded cheddar, feta, or mozzarella
- Red pepper flakes or chopped jalapeños
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a baking dish or individual ramekins with olive oil or butter.
- Whisk Eggs: In a large bowl, whisk eggs until smooth.
- Add Mix-ins: Stir in cottage cheese, salt, pepper, garlic powder, and desired herbs or add-ins.
- Bake: Pour mixture into the baking dish or divide into ramekins.
- Bake Time: Bake for 20–25 minutes (or 15–18 minutes if using muffin tins) until the eggs are set and lightly golden.
- Cool & Serve: Let cool for a few minutes before serving or storing for later.
Notes
- Muffin tins work great for portioning and grab-and-go meals.
- Use full-fat small curd cottage cheese for the creamiest texture.
- Easily make this recipe low-fat, dairy-free, or vegetarian with ingredient swaps.
- These freeze well—cool completely before freezing in airtight containers.
