Oh yes! Baked cottage cheese eggs are a simple, high-protein breakfast or brunch option—creamy, fluffy, and easy to customize with veggies or spices. Here’s a solid recipe:
Ingredients (Serves 2–4)
- 4 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or onion powder (optional)
- Optional mix-ins: chopped spinach, diced tomatoes, bell peppers, mushrooms, or shredded cheese
Instructions
- Preheat oven
- Preheat to 375°F (190°C). Grease a small baking dish or oven-safe skillet.
- Mix ingredients
- In a bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and any optional seasonings.
- Fold in any veggies or extras you like.
- Pour into dish
- Pour the mixture into the prepared baking dish. Spread evenly.
- Bake
- Bake 25–30 minutes, or until the eggs are set and lightly golden on top.
- A knife inserted in the center should come out clean.
- Serve
- Slice and serve warm. Great with toast, avocado, or a sprinkle of fresh herbs.
💡 Tips:
- For extra fluffy eggs, separate the yolks and whites, beat the whites until soft peaks, then fold in the yolks and cottage cheese.
- This recipe is very flexible—add cooked bacon, ham, or shredded cheese for more flavor.
- Leftovers reheat well in the microwave for a quick breakfast.
If you want, I can also give a single-serve muffin version that’s baked in a muffin tin—perfect for meal prep or grab-and-go breakfasts.
Do you want me to show that version too?
