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Baked Cottage Cheese Eggs Recipe
Ben Carraoli

Baked Cottage Cheese Eggs Recipe

I recently tried this Baked Cottage Cheese Eggs recipe, and I have to say, it quickly became one of my favorite breakfast options. It’s creamy, fluffy, and packed with protein, making it perfect for busy mornings. I love that it’s easy to prep ahead of time, so I can grab a slice on the go. The subtle flavor of spinach adds a touch of freshness without overpowering the dish.
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Large eggs – 8 eggs ideally from free-range chickens for better flavor and texture
  • Cottage cheese – 1 cup full-fat for creaminess, but reduced-fat works too
  • Fresh spinach – 2 cups well-drained if using frozen, to avoid a soggy bake
  • Yellow onion – 1 small finely chopped, adds subtle sweetness
  • Parmesan cheese – ¼ cup freshly grated for best flavor and melt
  • Salt – ½ tsp enhances all the flavors
  • Black pepper – ¼ tsp freshly cracked for aroma and mild heat

Method
 

  1. I start by preheating my oven and prepping the veggies. Make sure the spinach is well-drained and the onion finely chopped so everything cooks evenly. This sets the stage for a smooth, creamy bake.
  2. In a large bowl, I whisk the eggs and stir in the cottage cheese. This creates a fluffy base that turns soft and tender once baked. I add salt, pepper, and Parmesan at this stage for flavor balance.
  3. Next, I fold in the spinach and onions until evenly distributed. This ensures every bite has a little bit of greens and sweetness. The mixture should look well-mixed but not over-stirred.
  4. I pour the mixture into a greased baking dish and bake at 350°F (175°C) for about 25 minutes. The eggs puff up slightly and the top turns lightly golden. I let it cool a few minutes before slicing to hold its shape.

Notes

  • I always use full-fat cottage cheese for the creamiest texture
  • Drain frozen spinach very well to avoid excess moisture
  • Freshly grated Parmesan melts better than pre-shredded cheese
  • Let the bake rest for 5–10 minutes after coming out of the oven for cleaner slices
  • I sometimes add a pinch of garlic powder for extra flavor