Fluffy Baked Cottage Cheese Eggs

Fluffy Baked Cottage Cheese Eggs

Creamy cottage cheese, fluffy eggs, and parmesan create this protein-packed, no-fuss breakfast that keeps you full for hours. Ready in 35 minutes with just 5 minutes of active prep.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 portions

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 cup cottage cheese full-fat preferred
4 large eggs room temperature preferred
1/2 cup parmesan cheese freshly grated
2 tbsp fresh chives chopped
1 tsp garlic powder
1 tsp paprika sweet or smoked
salt and black pepper to taste, add after tasting as parmesan is already salty
1 cup bell peppers optional, diced and patted dry
1 cup spinach optional, squeezed thoroughly dry
1/2 cup sun-dried tomatoes optional, chopped

Equipment

8×8-inch baking dish
Large mixing bowl
Whisk or fork

Method

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish thoroughly with butter or cooking spray.
In a large mixing bowl, combine the cottage cheese, eggs, and parmesan cheese. Whisk or mix with a fork until well combined. Some cottage cheese curds remaining is fine.
Stir in the chives, garlic powder, paprika, and a small amount of salt and pepper. Taste before adding more salt since parmesan contributes significant saltiness.
If using optional add-ins, fold them in now. Squeeze spinach dry in a kitchen towel and pat bell peppers dry with paper towels before adding to prevent a watery result.
Pour the mixture into the prepared baking dish.
Bake uncovered for 30 minutes until the edges are fully set and the center has just a slight jiggle when the dish is gently shaken.
Remove from the oven and let cool for 5 minutes before cutting and serving.

Notes

Do not overbake. Pull from the oven when the center still has a gentle jiggle since it will continue to set during the 5-minute rest. Always squeeze or pat vegetables dry before adding to prevent a watery result. Go easy on added salt since parmesan is already quite salty. Freezing is not recommended as the texture becomes grainy after thawing.