Description
Creamy, fluffy, high‑protein, and incredibly easy — these Baked Cottage Cheese Eggs make the perfect make‑ahead breakfast for busy mornings.
Ingredients
Scale
- 1 cup cottage cheese (regular or lactose‑free)
- 4 large eggs
- ½ cup Parmesan cheese (or nutritional yeast for dairy-free)
- 2 tablespoons fresh chives or green onions
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon paprika (regular or smoked)
- Salt and pepper to taste
- Optional: 1 cup diced bell peppers
- Optional: 1 cup spinach (fresh or thawed)
- Optional: ½ cup sun‑dried tomatoes, drained
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish, 8×8-inch baking dish, or ramekins.
- Blend cottage cheese for about 30 seconds until smooth.
- Whisk eggs in a mixing bowl, then fold in blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper.
- Add any optional veggies or add-ins and stir to combine.
- Pour mixture into prepared dish and spread evenly.
- Bake 15–17 minutes, until edges are set and center is slightly jiggly (internal temp 160°F).
- Let rest 2–3 minutes before slicing and serving.
Notes
Blend cottage cheese well for a smooth texture. Drain veggies to avoid excess moisture. Store leftovers up to 3 days in the fridge. Freeze individual portions up to 2 months. Reheat gently in microwave or oven. Customize with herbs, veggies, sausage, or dairy-free swaps.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, High-Protein, Meal Prep
- Method: Baking
- Cuisine: Healthy, High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 220mg
Keywords: baked cottage cheese eggs, high protein breakfast, cottage cheese egg bake, healthy egg casserole, meal prep egg bake