Baked Cottage Cheese Eggs (Printer-Friendly)
Creamy cottage cheese meets perfectly baked eggs in this wholesome protein-rich dish ready in 30 minutes.
# What You'll Need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
→ Vegetables & Aromatics
03 - 1/4 cup chopped spinach, fresh or thawed frozen
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 Steps:
01 - Preheat oven to 375°F. Lightly grease four 6-ounce ramekins or one small baking dish with cooking spray or butter.
02 - Distribute cottage cheese evenly among the prepared ramekins, creating a 1/2-inch layer at the bottom of each.
03 - Scatter chopped spinach, scallions, and diced tomato over the cottage cheese base in each ramekin.
04 - Gently crack one egg into each ramekin, taking care to keep the yolk intact and centered.
05 - Sprinkle each ramekin evenly with salt, black pepper, and paprika. Add shredded cheese on top if using.
06 - Place ramekins on a baking sheet and bake for 18 to 22 minutes until egg whites are fully set and yolks reach desired doneness.
07 - Let stand for 2 to 3 minutes before serving to allow the dish to set slightly.
# Expert Hints:
01 -
- It hits that perfect sweet spot between indulgent and actually good for you
- You can prep everything in about ten minutes flat while the coffee brews
02 -
- The eggs continue cooking after you pull them from the oven, so remove them when yolks look slightly underdone
- Individual ramekins bake more evenly than one large dish, giving you better control over doneness
03 -
- Room temperature cottage cheese spreads more evenly and melts better
- A splash of cream or milk mixed into the cottage cheese makes it extra velvety