Baked Cottage Cheese Eggs (Printable)

Creamy cottage cheese and eggs baked with fresh spinach, scallions, and seasonings for a protein-packed breakfast ready in 30 minutes.

# What You’ll Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese
02 - 4 large eggs

→ Vegetables & Aromatics

03 - 1/4 cup chopped spinach, fresh or thawed
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 Steps:

01 - Preheat your oven to 375°F. Lightly grease 4 individual ramekins or one small baking dish with cooking spray or butter.
02 - Distribute the cottage cheese evenly among the prepared ramekins, creating a base layer in each.
03 - Scatter the chopped spinach, scallions, and diced tomato over the cottage cheese in each ramekin.
04 - Carefully crack one egg into each ramekin, placing it gently on top of the vegetable and cheese mixture.
05 - Sprinkle each ramekin with salt, black pepper, and paprika, distributing evenly over the eggs.
06 - Top each ramekin with shredded cheddar or mozzarella cheese if desired.
07 - Place the ramekins on a baking tray for stability. 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 to allow flavors to settle.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that feels elegant enough for brunch guests
  • The protein keeps you satisfied for hours without that heavy breakfast crash
02 -
  • Every oven bakes differently so check at 16 minutes to avoid overcooking the yolks
  • The cottage cheese releases moisture as it bakes creating its own creamy sauce
03 -
  • Let the ramekins cool for 5 minutes before serving so the cheese sets slightly
  • Grease your ramekins generously even with nonstick spray to prevent sticking

Go Back