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Baked Cottage Cheese Eggs - A Simple, Protein-Packed Breakfast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1 cup cottage cheese (small-curd works best, 2% or full-fat for creaminess)
  • 1/4 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
  • 1 cup chopped add-ins (optional: sautéed spinach, bell peppers, mushrooms, cooked bacon or ham)
  • 1 tablespoon olive oil or butter (for greasing)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or four ramekins with olive oil or butter. This helps prevent sticking and ensures clean slices.
  2. Whisk the eggs. In a medium bowl, crack the eggs and whisk until the yolks and whites are fully combined and slightly frothy. This adds air and keeps the texture light.
  3. Stir in cottage cheese and seasonings. Add the cottage cheese, salt, pepper, garlic powder, and onion powder. Mix just until combined. Don’t overmix; a few curd bits are fine.
  4. Add shredded cheese and herbs. Fold in the shredded cheese and fresh herbs. If you’re using add-ins, make sure they’re cooked and cooled slightly before adding so they don’t release water while baking.
  5. Pour into the baking dish. Spread the mixture evenly. If using ramekins, divide the batter equally between them.
  6. Bake until set. Bake for 20–25 minutes for an 8x8 dish, or 15–18 minutes for ramekins. The eggs should be set in the center with a slight jiggle and a light golden top.
  7. Rest before serving. Let the eggs sit for 5 minutes after baking. This helps them firm up and makes slicing easier.
  8. Garnish and serve. Top with extra herbs, a pinch of chili flakes, or a dollop of salsa. Serve warm with toast, a side salad, or roasted potatoes.