Cottage Cheese Baked Eggs
This Cottage Cheese Baked Eggs recipe creates a creamy, protein-packed breakfast that’s both easy to make and delicious. Each fluffy egg cup blends eggs, cottage cheese, and cheddar for a perfect start to your day.
Equipment
- Muffin tin
- Mixing Bowl
- Whisk
Ingredients
Egg Mixture
- 12 large eggs
- 1 cup 2% cottage cheese
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Toppings
- ½ cup shredded cheddar cheese
- 2 tbsp chopped fresh chives for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin with non-stick spray.
- In a large bowl, whisk together the eggs until fully combined and slightly frothy.
- Stir in cottage cheese, salt, and pepper until evenly mixed.
- Pour about 1/4 cup of the mixture into each muffin cup.
- Sprinkle each cup with shredded cheddar cheese.
- Bake for 18–22 minutes, until eggs are firm and set in the center.
- Cool slightly before removing from the tin. Garnish with chopped chives and serve warm.
Notes
These baked eggs are perfect for meal prep! Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage. Reheat in the microwave for 30–60 seconds before serving.