Baked Cottage Cheese Eggs (Print Version)

Protein-rich baked eggs with creamy cottage cheese, spinach, and scallions. Ready in 30 minutes for breakfast or brunch.

# What You'll Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese
02 - 4 large eggs

→ Vegetables & Aromatics

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

→ Seasonings

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

→ Toppings

09 - 1/4 cup shredded cheddar or mozzarella cheese

# How to Make It:

01 - Preheat oven to 375°F and grease 4 ramekins or a small baking dish with cooking spray or butter.
02 - Divide the cottage cheese evenly among the prepared ramekins, spreading it in an even layer at the bottom.
03 - Distribute the chopped spinach, scallions, and diced tomato evenly over the cottage cheese in each ramekin.
04 - Carefully crack one egg into each ramekin, keeping the yolk intact and centered.
05 - Sprinkle each ramekin with salt, pepper, and paprika, distributing evenly across all four servings.
06 - Top each ramekin with shredded cheddar or mozzarella cheese if using.
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 - Let cool for 2-3 minutes before serving warm.

# Expert Advice:

01 -
  • The cottage cheese creates these incredible creamy pockets between the egg whites
  • Everything bakes in one dish with zero stovetop mess
  • You can prep it in five minutes and forget about it while the oven does the work
02 -
  • Watch closely after 18 minutes if you prefer runny yolks. They can go from perfect to overdone fast.
  • The baking sheet is not optional. Cottage cheese sometimes bubbles over and burns on the oven floor.
03 -
  • Use individual ramekins instead of one big dish for faster, more even cooking
  • Grate your own cheese instead of buying pre shredded. It melts better and tastes less waxy

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