Name: Baked Cottage Cheese Eggs – High Protein Recipes for Breakfast
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 large eggs; 1 cup cottage cheese (full-fat for best flavor); 1 tablespoon chopped green onions; 1 tablespoon grated Parmesan cheese; Salt and freshly ground black pepper to taste; Olive oil or non-stick spray (for greasing); Optional toppings: red pepper flakes, chopped herbs, shredded cheese

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Let’s talk baked eggs. Not just any eggs—these are snuggled into creamy cottage cheese, seasoned just right, and finished with a sprinkle of your favorite toppings. We’ve made them again and again, and they’ve never let us down. It’s a high protein, low-fuss dish that takes no time to throw together. If your mornings run on caffeine and chaos (guilty), this recipe steps in like a hero. One bowl. A handful of ingredients. Pop it in the oven and boom—breakfast done. The eggs puff up all cute and golden on top, and the edges get that delicious baked texture we love. I’ve served these for family brunches and quiet solo breakfasts. They’re versatile, forgiving, and surprisingly satisfying. Whether you’re craving something savory or just need a protein-packed start, this one’s a keeper.

1) Key Takeaways
2) Easy Baked Cottage Cheese Eggs Recipe
3) Ingredients for Baked Cottage Cheese Eggs
4) How to Make Baked Cottage Cheese Eggs
5) Tips for Making Baked Cottage Cheese Eggs
6) Making Baked Cottage Cheese Eggs Ahead of Time
7) Storing Leftover Baked Cottage Cheese Eggs
8) Try these Breakfast recipes next!
9) Baked Cottage Cheese Eggs Recipe
10) Nutrition

1) Key Takeaways

Simple prep, short cook time, big protein boost
One bowl, few ingredients, no fuss
Perfect for quick breakfasts or easy meal prep
Customizable with your favorite toppings or herbs
Works great for low-carb or high-protein diets

2) Easy Baked Cottage Cheese Eggs Recipe

When mornings feel rushed, I reach for recipes that don’t fight back. These baked cottage cheese eggs are the kind of breakfast that gets out of your way. Mix it up, toss it in the oven, and you’ve got something hot, hearty, and packed with protein before your second cup of coffee.

I’ve tested it all—scrambled, boiled, fried. But something about the way these eggs puff up and mingle with creamy, tangy cottage cheese hits just right. The bonus? It falls squarely into the category of high protein recipes that actually taste like something you’d want to eat again. And again.

We keep this dish in our weekly rotation because it checks all the boxes: quick, easy, and clean. Whether you top it with chopped herbs, sprinkle it with chili flakes, or just eat it straight from the ramekin with a fork in one hand and your phone in the other, it gets the job done.

3) Ingredients for Baked Cottage Cheese Eggs

4 large eggs: The heart of the recipe. I use farm eggs when I can get them, but any good-quality eggs will bake up beautifully.

1 cup cottage cheese: Full-fat gives the best taste and texture. It melts into the eggs, making each bite smooth and rich.

1 tablespoon chopped green onions: They bring a nice sharpness and a bit of color. I’ve skipped them before, but honestly, they make a difference.

1 tablespoon grated Parmesan cheese: Adds a little nutty edge and helps brown the top. I grate it fresh when I’m feeling ambitious.

Salt and black pepper: Keep it simple—season it well and it’ll shine. I crack fresh pepper right over the top before baking.

Olive oil or non-stick spray: For greasing your ramekins or baking dish. Nothing worse than scraping stuck eggs at 8 a.m.

Optional toppings: A pinch of red pepper flakes, some chopped basil or parsley, or a sprinkle of shredded cheese. I like switching it up.

4) How to Make Baked Cottage Cheese Eggs

Step 1. Preheat your oven to 375°F. Lightly grease four ramekins or a small baking dish with olive oil or spray. I usually line them up while the oven heats so I don’t forget.

Step 2. Crack the eggs into a medium bowl. Add the cottage cheese and whisk them together until the mixture looks blended and fluffy.

Step 3. Stir in the chopped green onions, Parmesan, salt, and pepper. Give it a quick taste if you’re not squeamish about raw eggs. (I always am, so I just wing it.)

Step 4. Pour the mixture evenly into your prepared ramekins. Don’t worry if it’s not exact—eggs don’t care.

Step 5. Bake for 20 to 25 minutes, or until the tops look puffed and a bit golden. If they jiggle slightly, they’re done. Let them cool for a few minutes before serving.

Step 6. Top with herbs, chili flakes, or a bit more cheese if you like. I usually go with hot sauce and whatever’s growing on my windowsill.

5) Tips for Making Baked Cottage Cheese Eggs

Keep your eggs at room temp before mixing. Cold eggs can throw off the baking and make the texture weird. Just set them out while the oven warms.

If you want more texture, fold in a handful of cooked veggies or a spoon of cooked quinoa before baking. This is how I sneak spinach into my breakfast without getting complaints.

Watch the top closely near the end. Some ovens run hot, and you want golden, not burnt. I once forgot and ended up with something that looked like a science experiment.

6) Making Baked Cottage Cheese Eggs Ahead of Time

This dish works well as a make-ahead breakfast. Bake a batch Sunday night, and you’ve got easy high protein recipes lined up for the week. Store them in the fridge and reheat in the microwave or toaster oven.

If you’re planning to eat them later in the week, underbake slightly and reheat fully when you’re ready. That keeps the texture from turning rubbery, which nobody enjoys.

You can also mix everything the night before and bake fresh in the morning. I’ve done this on busy weekdays and it makes waking up a little easier, especially if coffee hasn’t kicked in yet.

7) Storing Leftover Baked Cottage Cheese Eggs

Store your leftovers in airtight containers in the fridge for up to 4 days. Let them cool completely before sealing or you’ll get condensation that messes with the texture.

To reheat, microwave in 30-second bursts or warm in the oven at 300°F until hot. I prefer the oven because the edges stay a bit crispy that way.

If you like freezing things, go ahead. Wrap individually and freeze for up to a month. Thaw in the fridge overnight before reheating. They hold up surprisingly well.

8) Try these Breakfast recipes next!

9) Baked Cottage Cheese Eggs Recipe