Baked Cottage Cheese Eggs (Printer-friendly)
Creamy cottage cheese topped with fresh vegetables and baked eggs for a protein-rich breakfast or brunch.
# What you'll need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
→ Vegetables & Aromatics
03 - 1/4 cup chopped spinach
04 - 2 tablespoons chopped scallions or chives
05 - 1 small tomato, diced
→ Seasonings
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon paprika
→ Toppings
09 - 1/4 cup shredded cheddar or mozzarella cheese
# Method:
01 - Preheat your oven to 375°F. Grease 4 ramekins or a small baking dish with cooking spray or butter.
02 - Divide the cottage cheese evenly among the prepared ramekins, spreading it to create an even layer at the bottom of each.
03 - Distribute the chopped spinach, scallions, and diced tomato evenly over the cottage cheese in each ramekin.
04 - Gently crack one egg into each ramekin, taking care not to break the yolk. Center each egg atop the vegetable layer.
05 - Sprinkle each ramekin evenly with salt, pepper, and paprika, ensuring seasonings are distributed across all portions.
06 - Top each ramekin with shredded cheese, if using, covering the egg and vegetable mixture.
07 - Place ramekins on a baking tray and bake for 18–22 minutes, or until egg whites are completely set and yolks reach your desired doneness.
08 - Remove from oven and let cool for 2–3 minutes before serving to allow the dish to set slightly.
# Expert Tips:
01 -
- Protein that keeps you full for hours without the heaviness of a full breakfast spread
- Creates those adorable individual portions that make brunch feel fancy
02 -
- Watch the baking time closely since yolks continue cooking after they come out of the oven
- Cottage cheese with smaller curds creates a smoother texture than large curd varieties
03 -
- Room temperature cottage cheese blends more smoothly and cooks more evenly
- Placement on the middle rack prevents the tops from browning too quickly