Baked Cottage Cheese Eggs (Print)

Protein-packed baked eggs with creamy cottage cheese, fresh spinach, and aromatic vegetables. Ready in just 30 minutes for a satisfying meal.

# What You 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 Make It:

01 - Preheat oven to 375°F. Grease four 6-ounce ramekins or a small baking dish with cooking spray or butter.
02 - Divide cottage cheese evenly among prepared ramekins, spreading to create an even layer.
03 - Distribute chopped spinach, scallions, and diced tomato over the cottage cheese base in each ramekin.
04 - Carefully crack one egg into each ramekin, keeping the yolk intact and centered.
05 - Sprinkle each portion with salt, black pepper, and paprika evenly across the surface.
06 - Top each ramekin with shredded cheese if desired, distributing evenly.
07 - Transfer ramekins to a baking sheet and bake for 18 to 22 minutes until whites are fully set and yolks reach preferred doneness.
08 - Let stand for 3 to 5 minutes before serving to allow setting.

# Expert Advice:

01 -
  • The combination of warm, creamy cottage cheese and perfectly baked eggs feels like a hug on a plate
  • Each serving bakes in its own ramekin, so everyone gets their own adorable portion
02 -
  • Egg whites continue cooking after they come out of the oven, so pull them slightly earlier than you think you should
  • The ramekins will be extremely hot, so use a thick towel or oven mitt when transferring them to plates
03 -
  • Use a shallow baking dish instead of ramekins if you prefer this as a casserole-style meal
  • Experiment with different cheeses like goat cheese or feta for a tangy twist on the original

Go Back