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baked cottage cheese eggs

Baked Cottage Cheese Eggs Recipe

These Baked Cottage Cheese Eggs are a fluffy, souffle-inspired Mediterranean breakfast that packs a massive protein punch. By blending creamy cottage cheese with fresh eggs and savory herbs, you create a light-as-air texture with a deeply caramelized, golden-brown crust. Perfectly portioned for meal prep or a sophisticated weekend brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Breakfast, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup cottage cheese 4% fat recommended
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives or parsley chopped
  • 1 tsp Extra Virgin Olive Oil for greasing

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Grease four 6-oz ramekins with olive oil.
  2. Blend: Combine eggs, cottage cheese, garlic powder, paprika, salt, and pepper in a blender. Blend until smooth and frothy (about 30 seconds).
  3. Fill: Divide the mixture evenly between the ramekins, filling each about 3/4 full.
  4. Bake: Place ramekins on a baking sheet. Bake for 20–25 minutes until the tops are puffed and deeply golden brown.
  5. Serve: Let cool for 2 minutes. Garnish with fresh herbs and serve warm.

Notes

  • For the best rise: Ensure your eggs are at room temperature before blending.
  • The "Soufflé" Secret: You must blend the mixture for at least 30 seconds to incorporate enough air for that signature puffed look.
  • Serving Suggestion: These are excellent when served alongside a crisp Mediterranean salad or a slice of toasted peasant bread.
  • Storage: If meal prepping, let them cool completely before sealing in a container to prevent the tops from becoming soggy.