Name: Baked Cottage Cheese Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 fresh eggs; 1 cup cottage cheese; 1 cup chopped vegetables (bell peppers, onions, spinach); Grated cheese for topping

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Baked Cottage Cheese Eggs are a wholesome and comforting breakfast dish that combines the richness of cottage cheese with the delightful fluffiness of eggs. This easy recipe is packed with protein, customizable with your favorite vegetables, and ideal for a nutritious start to the day.

Baked Cottage Cheese Eggs

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It only takes a few ingredients, it’s versatile enough to use whatever vegetables I have on hand, and the result is a warm, cheesy, and fluffy egg bake that keeps me full for hours. Plus, it’s a great way for me to enjoy a low-carb, high-protein meal without sacrificing flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 fresh eggs
1 cup cottage cheese
1 cup chopped vegetables (bell peppers, onions, spinach)
Grated cheese for topping

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
In a mixing bowl, I whisk together the eggs and cottage cheese until they’re well combined.
Then, I add the chopped vegetables and stir gently to mix them evenly into the egg mixture.
I pour everything into the prepared baking dish and sprinkle grated cheese over the top.
I bake it for 25-30 minutes or until the eggs are set and the cheese is golden brown.
After taking it out of the oven, I let it cool slightly before serving.

Servings and timing

This recipe makes 4 servings. The prep time is about 15 minutes, and the cooking time is around 25 to 30 minutes. Altogether, I can have this dish ready in about 40 to 45 minutes.

Variations

Sometimes, I switch up the vegetables depending on what’s in my fridge. Mushrooms, zucchini, or tomatoes all work well. I also like to add herbs like parsley or chives for extra flavor. For a spicy kick, I throw in a pinch of chili flakes or a dash of hot sauce. When I want a heartier dish, I mix in some cooked bacon or sausage.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I either use the microwave for about 1-2 minutes or warm it in the oven at 350°F (175°C) until heated through. It also freezes well; I just make sure to wrap portions individually and thaw overnight in the fridge before reheating.

FAQs

Can I use egg whites instead of whole eggs?

Yes, I can substitute egg whites for a lighter version. I use about 8 egg whites to replace 4 whole eggs.

What type of cottage cheese works best?

I usually go for full-fat or 2% cottage cheese because it adds creaminess and better flavor, but low-fat versions also work if I’m watching calories.

Can I make this dish ahead of time?

Absolutely. I often prepare the mixture the night before, store it in the fridge, and bake it fresh in the morning.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in protein and fats, making it suitable for a keto diet.

Can I use frozen vegetables?

I do, but I make sure to thaw and drain them well to avoid extra moisture in the dish.

Conclusion

Baked Cottage Cheese Eggs are my go-to when I need a simple, nourishing, and delicious breakfast. It’s a recipe that adapts easily to different ingredients and preferences, and it’s just as tasty reheated the next day. Whether I’m feeding a crowd or meal-prepping for the week, this dish never disappoints.