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–+ servings

Protein-Packed Baked Cottage Cheese Eggs

A hearty and healthy breakfast that's quick to prepare, packed with protein, and loved by families and fitness enthusiasts alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup Cottage Cheese Substituting with ricotta can give a different texture
  • 4 large Eggs These are essential for binding
  • 1/2 cup Milk Feel free to swap for plant-based milk if lactose is a concern
  • 1/2 teaspoon Salt Adjust according to your taste
  • 1/4 teaspoon Black Pepper You can use white pepper for a milder flavor
  • 1 teaspoon Garlic Powder Minced fresh garlic offers a wonderful punch, too
  • 1 teaspoon Onion Powder Fresh onions add a beautiful, robust taste
  • 1 teaspoon Dried Oregano Optional; switch with Italian seasoning or thyme if you’d like
  • 1 cup Shredded Cheddar Cheese Moist mozzarella or a dairy-free alternative work well, too
  • 1 tablespoon Butter For greasing the baking dish
  • 1 tablespoon Fresh Parsley Chives or green onions also make great substitutions

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a baking dish with butter (or cooking spray) to prevent sticking.
  3. In a mixing bowl, combine the cottage cheese, eggs, milk, salt, black pepper, garlic powder, onion powder, and oregano.
  4. Stir until well incorporated.
  5. Fold in the shredded cheddar cheese, ensuring it's fully blended.
  6. Pour the mixture into the greased baking dish and spread it evenly.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the top is set and lightly golden.
  2. Garnish with fresh parsley before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 500mgSugar: 2g

Notes

Serve hot alongside slices of crusty bread or a fresh garden salad. Consider adding sautéed vegetables for extra texture and taste. Store leftovers by cooling completely, then covering or transferring to an airtight container. They’ll keep well in the fridge for about 3-4 days.

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