Baked Cottage Cheese Eggs

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Baked Cottage Cheese Eggs

  • Prep time: 10 minutes

  • Cook time: 25–30 minutes

  • Servings: 4

  • Dietary: Gluten-Free, High-Protein, Low-Carb

Ingredients

  • 6 large Eggs

  • 1 cup Cottage Cheese (Full fat or 2% recommended for creaminess)

  • 1/2 cup Shredded Sharp Cheddar (plus a little extra for topping)

  • 2 cups Fresh Baby Spinach, chopped

  • 1/4 cup Green Onions, sliced

  • 1/2 tsp Garlic Powder

  • Salt & Black Pepper to taste

  • Optional: Red pepper flakes for a kick.

Instructions

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a standard muffin tin with olive oil or non-stick spray.

  2. The Secret Step: In a blender or food processor, combine the eggs, cottage cheese, garlic powder, salt, and pepper. Blend for 15–20 seconds until completely smooth and bubbly.

  3. Mix in Extras: Pour the egg mixture into a bowl and fold in the chopped spinach, green onions, and shredded cheese.

  4. Bake: Pour the mixture into your prepared dish. Top with a final sprinkle of cheese. Bake for 25–30 minutes, or until the center is set and the edges are lightly golden.

  5. Rest: Let the dish sit for 5 minutes before slicing. This allows the proteins to firm up so you get clean cuts.

Recipe Notes & Tips

  • The Blend Factor: If you don’t mind the “curds” of the cottage cheese, you can just whisk everything in a bowl. However, blending is what creates that decadent, cafe-style texture.

  • Add-Ins: Treat this as a base. You can add cooked bacon, sautéed mushrooms, or diced bell peppers. Just ensure any “wet” veggies (like mushrooms) are cooked first to avoid a soggy bake.

  • Storage: These keep beautifully in the fridge for up to 4 days. Reheat in the microwave for 30–45 seconds.

Nutritional Information (Per Serving)

Nutrient Amount
Calories 215 kcal
Protein 18g
Fat 14g
Carbohydrates 4g
Fiber 1g

Health Benefits

  • Sustained Energy: The high protein content (18g per serving) helps prevent the mid-morning blood sugar crash often associated with cereal or toast.

  • Bone Health: Between the cottage cheese and the eggs, you’re getting a solid dose of Calcium and Vitamin D.

  • Muscle Recovery: This is an ideal post-workout meal due to the high-quality amino acids found in dairy and eggs.

Q&A

Q: Can I use egg whites instead of whole eggs?

A: Yes! You can substitute 1/4 cup of liquid egg whites for each whole egg. However, you’ll lose some of the richness and healthy fats that make this dish “custardy.”

Q: Can I freeze these?

A: Yes. If you bake them in a muffin tin, they become “egg bites.” Once cooled, freeze them in a single layer, then transfer to a bag. Reheat from frozen in the air fryer or microwave.

Q: Why is there liquid at the bottom of my pan?

A: This usually happens if you add raw veggies with high water content (like frozen spinach that wasn’t squeezed dry). Always sauté or pat dry your veggies before adding them to the eggs.

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