Baked Cottage Cheese Eggs

I stumbled across this recipe last year when I was looking for breakfasts with more staying power. Tired of being hungry an hour after my morning oatmeal, I needed something with serious protein that wouldn't take forever to make. These baked cottage cheese eggs have become my go-to breakfast on days when I know I'll need fuel that lasts.

Last month my neighbor popped over for coffee just as I was pulling these out of the oven. She was skeptical about cottage cheese in eggs until she tried a bite. Now she makes them weekly for her teenage son who has early morning basketball practice.

Simple Ingredients

• Eggs - The backbone that provides structure and protein
• Cottage cheese - Creates amazing texture while boosting protein content
• A splash of milk - Helps keep everything fluffy
• Two kinds of cheese - Parmesan adds depth while cheddar or mozzarella creates that appealing golden top
• Basic seasonings - Garlic powder, onion powder, salt and pepper are all you need
• Whatever veggies need using up - Perfect for those half-empty produce drawers

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I tried making this with ricotta once when I ran out of cottage cheese. It was good, but different - creamier and less protein-packed. The cottage cheese version has this unique texture that's somewhere between a soufflé and a crustless quiche that keeps me coming back.

Easy Preparation

Quick Mix

The whole thing comes together in one bowl - just whisk your eggs, cottage cheese and milk until reasonably blended, then stir in everything else. Don't stress about getting every cottage cheese lump out - they create little pockets of creaminess during baking.

Veggie Options

The beauty of this recipe is its flexibility. I've thrown in wilting spinach, leftover roasted peppers, half an onion that needed using, or whatever herbs are about to go bad in the fridge. Just make sure watery vegetables (like tomatoes) are patted dry first.

Simple Baking

Pour the mixture into a greased dish and pop it in the oven. No flipping, no watching, no fussing. I like using a smaller dish for thicker, fluffier eggs, but a larger one works fine for a thinner result that cooks a bit faster.

Perfect Timing

They're done when the center is set but not rubbery, with a lightly golden top. I find 20-25 minutes is usually perfect in my oven, but yours might vary. A knife inserted in the center should come out clean, but the eggs should still look moist.

My first attempt at this was nearly ruined when I used cottage cheese straight from the fridge. The cold cheese made the eggs take forever to cook, with the outside getting overdone before the middle set. Now I let the cottage cheese sit out for 15-20 minutes while I prep everything else, and it bakes perfectly every time.

Serving Ideas

On weekday mornings, I keep it simple - just a wedge of the eggs alongside some fresh fruit or a piece of toast. When I have more time on weekends, I like to top it with sliced avocado, a dollop of salsa, or a sprinkle of everything bagel seasoning.

For brunch with friends, I make individual portions in ramekins and set out a "topping bar" with chopped herbs, hot sauce, crumbled bacon, and extra cheese. People love being able to customize their own.

Make It Your Own

The basic recipe is a blank canvas for endless variations:

• For a Mediterranean version, I add chopped olives, feta instead of cheddar, and a sprinkle of dried oregano.
• When I want something heartier, I throw in some diced ham or crumbled sausage and swap the cheddar for pepper jack.
• For a fresh summer version, I mix in corn cut from the cob, diced zucchini, and fresh basil from my garden.

Meal Prep Magic

These eggs reheat beautifully, making them perfect for busy mornings. I often make a batch on Sunday, cut it into portions, and store them in the fridge for grab-and-go breakfasts all week. A quick 30-60 seconds in the microwave brings them back to life.

For longer storage, individually wrap portions and freeze them. They'll keep for about two months and can be thawed overnight in the fridge or microwaved directly from frozen for about 2 minutes.

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Frequently Asked Questions

→ Can I make this recipe ahead of time?

Yes! You can prepare the egg mixture the night before and refrigerate it. In the morning, give it a quick stir and bake as directed, adding a few extra minutes to the baking time.

→ What's the best type of cottage cheese to use?

Any type works well - small or large curd, full-fat, low-fat, or non-fat. Full-fat cottage cheese will give you the creamiest results, while low-fat versions work great for a lighter option.

→ Can I add meat to this recipe?

Absolutely! Cooked and crumbled bacon, diced ham, or cooked sausage would be delicious additions. Just make sure any meat is fully cooked before adding to the egg mixture.

→ What other vegetables work well in this recipe?

Try mushrooms, cherry tomatoes, zucchini, or broccoli. If using vegetables with high water content, you may want to sauté them briefly first to remove excess moisture.

→ Can I freeze leftover portions?

Yes, this dish freezes well. Cool completely, then wrap individual portions in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.