Baked Cottage Cheese Eggs (Print Page)

Creamy cottage cheese bakes with perfectly set eggs, fresh spinach, and scallions for a protein-packed meal ready in 30 minutes.

# What You Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese
02 - 4 large eggs

→ Vegetables & Aromatics

03 - 1/4 cup chopped spinach
04 - 2 tbsp chopped scallions or chives
05 - 1 small tomato, diced

→ Seasonings

06 - 1/4 tsp salt
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp paprika

→ Toppings

09 - 1/4 cup shredded cheddar or mozzarella cheese

# Directions:

01 - Preheat oven to 375°F. Grease 4 ramekins or a small baking dish lightly with cooking spray or butter.
02 - Divide cottage cheese evenly among the prepared ramekins, spreading it across the bottom of each dish.
03 - Distribute chopped spinach, scallions, and diced tomato evenly over the cottage cheese layer in each ramekin.
04 - Carefully crack one egg into each ramekin, keeping the yolk intact. Take care not to break the yolk.
05 - Sprinkle each ramekin evenly with salt, black pepper, and paprika.
06 - Top each ramekin with shredded cheese if desired, distributing it evenly across all portions.
07 - Place ramekins on a baking tray and bake for 18-22 minutes until egg whites are fully set and yolks reach desired doneness.
08 - Remove from oven and let cool for 2-3 minutes before serving warm.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something from a fancy brunch spot
  • The cottage cheese creates the most incredibly creamy texture without any heavy cream
  • You can customize the vegetables based on whatever's wilting in your crisper drawer
02 -
  • Every oven is different, so your first time making this, check the eggs a few minutes early
  • If your cottage cheese is very watery, drain it in a sieve for 10 minutes before using
03 -
  • Sprinkle everything bagel seasoning on top instead of paprika for an entirely different vibe
  • Add a dollop of pesto or harissa after baking for an instant flavor upgrade

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