Baked Cottage Cheese Eggs (Print View)
Creamy cottage cheese meets perfectly baked eggs in this wholesome 30-minute dish, packed with protein and fresh vegetables.
# Ingredient List:
→ 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 Make:
01 - Preheat oven to 375°F. Grease 4 ramekins or a small baking dish with cooking spray or butter.
02 - Divide cottage cheese evenly among the prepared ramekins, spreading it to create an even base layer.
03 - Distribute chopped spinach, scallions, and diced tomato over the cottage cheese in each ramekin.
04 - Carefully crack one egg into the center of each ramekin, keeping the yolk intact.
05 - Sprinkle each ramekin with salt, black pepper, and paprika for even flavor distribution.
06 - Top each ramekin with shredded cheddar or mozzarella cheese if desired.
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 to allow the dish to set.
# Expert Advice:
01 -
- The cottage cheese creates this incredibly creamy base that somehow feels luxurious even though it takes five minutes to throw together
- You can customize the vegetables and cheese based on whats wilting in your crisper drawer right now
02 -
- The baking time really depends on how runny you like your yolks, so start checking at 18 minutes
- Cottage cheese releases some liquid as it bakes, so dont skip the baking tray under your ramekins
03 -
- Use a tablespoon to create shallow wells in the cottage cheese before cracking your eggs so they stay centered
- If your cottage cheese seems especially watery, give it a quick drain in a mesh sieve before using