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Baked Cottage Cheese Eggs

A quick, creamy, and protein-packed breakfast that combines fluffy eggs with the richness of cottage cheese for a nutritious meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheese (cheddar or mozzarella) Choose your preferred cheese.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional) Add for extra flavor.
Garnish (optional)
  • to taste Chopped fresh herbs (parsley, chives, or dill)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish or individual ramekins.
  2. In a mixing bowl, beat the eggs until they are well combined. Make sure there are no streaks of egg white visible.
  3. Add the cottage cheese, shredded cheese, salt, black pepper, and garlic powder (if using) to the beaten eggs. Stir gently until the mixture is fully incorporated.
  4. Pour the mixture into the prepared baking dish or divide it between the ramekins.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until the eggs have set and the top is lightly golden.
  2. Remove from the oven and let cool for a couple of minutes. Garnish with chopped fresh herbs if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds to 1 minute. Freeze casserole for up to 2 months; thaw in the refrigerator before reheating.