Simple Baked Cottage Cheese Eggs
Fluffy, cheesy eggs baked to perfection with pockets of creamy cottage cheese and your favorite veggies. It's like a crustless quiche but infinitely easier and faster.
Equipment
- small baking dish 8x8 inch square dish or similar size
- Medium bowl
- Oven
Ingredients
Ingredients
- 6 large eggs
- 1 cup cottage cheese full-fat or low-fat
- 0.5 cup shredded cheese cheddar or mozzarella
- 0.5 cup chopped vegetables spinach, bell peppers, or onions
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Fresh herbs for garnish (optional)
Instructions
- First things first, preheat your oven to 350°F (175°C). You'll also want to lightly grease a small baking dish – an 8x8 inch square dish or a similar size works perfectly. This helps prevent sticking.
- In a medium bowl, whisk those eggs until they're nice and blended.
- Now, add the cottage cheese to the bowl with the eggs. Give it a good stir to combine. Don't worry if there are still small curds of cottage cheese; they'll melt into creamy pockets as it bakes!
- Stir in the shredded cheese, chopped vegetables, garlic powder, salt, and pepper. Mix everything together until it's evenly distributed.
- Pour the mixture into your prepared baking dish.
- Pop it into the preheated oven and bake for 25-35 minutes. How do you know it's done? The edges will look set and lightly golden, and the center should be firm when you gently jiggle the dish.
- Let it sit for a few minutes before slicing and serving. If you have fresh herbs, sprinkle them over the top now for a burst of color and freshness.
Notes
This recipe is very versatile! Try different cheeses (Gruyere, Monterey Jack), veggies (sautéed mushrooms, zucchini, cherry tomatoes, broccoli), or add cooked meats (bacon, sausage, ham).
Spice it up with red pepper flakes or smoked paprika. Mix fresh herbs directly into the egg mixture.
Tips: Don't overbake (eggs will be rubbery); grease the dish well; if using watery veggies, sauté them first; chop veggies small so they cook evenly.
Store cooled leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or low oven.
FAQs: Low-fat cottage cheese works. Chop veggies/shred cheese ahead, but don't mix everything unbaked. Can bake in muffin tins (reduce time to 20-25 mins). Done when center is set and not wobbly, and edges pull away.
Spice it up with red pepper flakes or smoked paprika. Mix fresh herbs directly into the egg mixture.
Tips: Don't overbake (eggs will be rubbery); grease the dish well; if using watery veggies, sauté them first; chop veggies small so they cook evenly.
Store cooled leftovers covered in the refrigerator for up to 3-4 days. Reheat in the microwave or low oven.
FAQs: Low-fat cottage cheese works. Chop veggies/shred cheese ahead, but don't mix everything unbaked. Can bake in muffin tins (reduce time to 20-25 mins). Done when center is set and not wobbly, and edges pull away.