Baked Cottage Cheese Eggs (Print)
Protein-rich baked eggs with creamy cottage cheese, spinach, and aromatic seasonings
# What You Need:
→ Dairy & Eggs
01 - 1 cup cottage cheese
02 - 4 large eggs
→ Vegetables & Aromatics
03 - 1/4 cup chopped spinach
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:
01 - Preheat oven to 375°F. Lightly grease four 6-ounce ramekins or a small baking dish with cooking spray or butter.
02 - Distribute cottage cheese evenly among the prepared ramekins, creating a level base for each serving.
03 - Scatter chopped spinach, scallions, and diced tomato over the cottage cheese layer in each ramekin.
04 - Carefully crack one egg into each ramekin, taking care not to break the yolk. Center each egg over the vegetable mixture.
05 - Sprinkle each ramekin with salt, black pepper, and paprika. Add shredded cheese on top if using.
06 - Place ramekins on a baking sheet and transfer to the oven. Bake for 18 to 22 minutes until egg whites are fully set and yolks reach desired doneness.
07 - Remove from oven and let stand for 2 to 3 minutes before serving. The eggs will continue cooking slightly during this time.
# Expert Advice:
01 -
- The cottage cheese creates these irresistible creamy pockets that make every bite feel luxurious
- You can prep everything in under ten minutes then disappear while the oven does all the work
- Each person gets their own perfectly portioned little ramekin of goodness
02 -
- Every oven is different, so start checking at 18 minutes because overcooked yolks will completely change the experience
- The ramekins will be incredibly hot when they come out, so use a thick towel or proper oven mitts
03 -
- Use a shallow dish if you want more surface area for crispy edges
- Run a thin knife around the edges immediately after baking for easy release