Ingredients
4–6 large eggs
½ cup full-fat cottage cheese (per 4 eggs)
Chives, parsley, dill, or thyme (optional)
Kosher salt, to taste
Black pepper, to taste
Optional add-ins: cooked spinach or kale, sautéed onions or mushrooms, diced cooked chicken, grated carrots or zucchini (squeezed dry)
Instructions
Preheat oven: Preheat your oven to 350°F (175°C).
Whisk eggs: Crack eggs into a bowl and whisk until blended.
Add cottage cheese: Stir in the cottage cheese and mix well.
Season: Add salt, pepper, and chopped herbs if using. Stir to combine.
Customize: Fold in any desired add-ins like vegetables or meat.
Fill dish: Pour mixture into greased ramekins, muffin tins, or baking dish.
Bake: Bake for 20–25 minutes until tops are golden and center is set.
Cool & serve: Let rest a few minutes before serving.
Notes
These baked eggs reheat well and can be stored in the fridge for up to 4 days.
To reheat, use a 300°F oven or microwave in short bursts.
Freeze in foil and airtight bag for longer storage; thaw overnight before reheating.
Try different herbs or veggies for variety. Great for meal prep or brunch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 210mg