Easy & Delicious Baked Cottage Cheese Eggs
This recipe is an absolute game-changer. It takes minimal prep, bakes up beautifully, and gives you that warm, comforting feeling of a fancy breakfast casserole, but in a fraction of the time. Seriously, if you can crack an egg, you can make this. It's become a go-to in my kitchen, and I just know you're going to fall in love with how easy and utterly delicious it is.
Equipment
- small baking dish A loaf pan, an 8x8 inch dish, or individual ramekins work perfectly.
- Medium bowl
Ingredients
Main Ingredients
- 4 large eggs The stars of the show! Make sure they're fresh.
- 1 cup cottage cheese 240g, full-fat or low-fat. This is the creamy, dreamy base. Use whichever kind you prefer!
- 0.25 cup grated cheese Cheddar, mozzarella, or Parmesan. A little extra cheesy goodness never hurt anyone!
- 0.5 cup vegetables Optional, finely chopped: spinach, bell peppers, or tomatoes. This is where you can get creative!
- 0.25 teaspoon garlic powder Optional. Adds a little hint of savory warmth.
- Salt To taste. To enhance all those lovely flavors.
- Pepper To taste. Freshly ground is always best!
- 1 tablespoon olive oil or butter For greasing. Essential to prevent sticking.
- Herbs Optional, for garnish: chives, parsley, or dill. A sprinkle of fresh green herbs adds brightness and makes it look pretty!
Instructions
- First things first, preheat your oven to 350°F (175°C). While it's heating up, grab a small baking dish (a loaf pan, an 8x8 inch dish, or even individual ramekins work perfectly!) and grease it well with that tablespoon of olive oil or butter. Make sure you get the sides too!
- In a medium bowl, combine the cottage cheese, grated cheese, and your finely chopped veggies (if using). Stir in the garlic powder (if you like), and add a pinch of salt and pepper. Give it a good mix until everything is happily combined.
- Spoon the cottage cheese mixture into your prepared baking dish and spread it out evenly. You want a nice layer for the eggs to sit on.
- Using the back of a spoon or even your knuckles, gently make four indentations or "wells" in the cottage cheese layer. These are where your eggs will rest.
- Carefully crack one egg into each well you made. Try not to break the yolks if you like them runny!
- Lightly sprinkle a little extra salt and pepper directly onto the eggs. This adds an extra layer of flavor.
- Pop the dish into your preheated oven. Bake for 18-25 minutes, or until the egg whites are set but the yolks are still a little soft (if you prefer them that way). If you like firmer yolks, bake for a few minutes longer. Keep an eye on them – ovens vary!
- Carefully take the dish out of the oven. Let it rest for just a minute or two before serving. This helps the eggs finish setting slightly. Sprinkle with fresh herbs if you're using them. Serve warm, straight from the dish!
Notes
Tips for Success:
- Don't Overbake: The key is often getting the whites set while keeping the yolks how you like them. Start checking around 18 minutes, especially if you like runny yolks.
- Drain Wet Veggies: If using vegetables like spinach or mushrooms, cook them briefly first to get rid of excess water. This prevents your base from becoming watery.
- Room Temp Eggs: Using eggs closer to room temperature can help them cook more evenly, but it's not strictly necessary for this forgiving recipe.
- Individual Portions: If using ramekins, reduce the baking time slightly as they will cook faster. Check them around 15 minutes. How to Store It:
Let the baked eggs cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in the microwave or in a low oven (around 300°F or 150°C) until heated through. Keep in mind that the yolks will likely cook further upon reheating.
- Don't Overbake: The key is often getting the whites set while keeping the yolks how you like them. Start checking around 18 minutes, especially if you like runny yolks.
- Drain Wet Veggies: If using vegetables like spinach or mushrooms, cook them briefly first to get rid of excess water. This prevents your base from becoming watery.
- Room Temp Eggs: Using eggs closer to room temperature can help them cook more evenly, but it's not strictly necessary for this forgiving recipe.
- Individual Portions: If using ramekins, reduce the baking time slightly as they will cook faster. Check them around 15 minutes. How to Store It:
Let the baked eggs cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in the microwave or in a low oven (around 300°F or 150°C) until heated through. Keep in mind that the yolks will likely cook further upon reheating.