Baked Cottage Cheese Eggs
Creamy, savory, and protein-packed, these baked cottage cheese eggs are perfect for a quick breakfast, a lazy brunch, or a healthy meal prep solution.
Equipment
- 9-inch Baking Dish or Cast Iron Skillet
Ingredients
Main Ingredients
- 1 cup cottage cheese full-fat preferred, drained if very wet
- 4 eggs
- 1/2 cup cherry tomatoes halved
- 1 cup fresh spinach chopped
- 2 green onions sliced
- 1 clove garlic minced
Seasonings & Toppings
- 2 tbsp fresh herbs dill and basil, chopped
- 1/4 cup parmesan cheese grated, for topping
- salt and pepper to taste
- red pepper flakes optional, for a hint of heat
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch baking dish or cast iron skillet with olive oil or cooking spray.
- In a large bowl, whisk together cottage cheese and eggs until just combined. Fold in tomatoes, spinach, green onions, and garlic.
- Add herbs, salt, pepper, and red pepper flakes. Gently stir to distribute ingredients evenly.
- Transfer mixture to the prepared baking dish and spread evenly. Sprinkle parmesan cheese over the top.
- Bake for 20–25 minutes until the edges are golden and the center is just set. Let cool for 5 minutes before slicing.
- Garnish with additional herbs and red pepper flakes before serving warm.
Notes
Use full-fat cottage cheese for the creamiest texture. This dish is perfect for meal prep and can be frozen in individual portions for up to 2 months.