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baked cottage cheese eggs

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  • Prep Time: 15 minutes

  • Cook Time: 25-30 minutes

  • Cooling Time: 5 minutes

  • Total Time: ~50 minutes

  • Skill Level: Easy

  • Yield: 6 servings (standard muffin tin)

Ingredients

  • 2 cups (450g) full-fat or low-fat cottage cheese, small curd

  • 6 large eggs

  • 1/2 cup (50g) finely shredded sharp cheddar cheese (or Parmesan)

  • 1/4 cup (25g) finely chopped green onions, plus more for garnish

  • 1 tsp dried dill (or 1 tbsp fresh)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp paprika (smoked or sweet)

  • Salt and freshly ground black pepper to taste (start with 1/4 tsp salt)

  • Optional add-ins (choose 1-2):

    • 1/2 cup diced ham or cooked crumbled bacon

    • 1/2 cup chopped spinach or sun-dried tomatoes

    • 1 finely diced jalapeño (for heat)

Equipment Needed

  • Blender or food processor

  • Large mixing bowl

  • Whisk

  • Standard 12-cup muffin tin

  • Non-stick cooking spray or olive oil for greasing

  • Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prep and Preheat (5 mins)

Preheat your oven to 350°F (175°C). Generously grease all 12 cups of a standard muffin tin with non-stick spray or a light coating of olive oil. This is crucial for easy removal later.

Step 2: Create the Creamy Base (5 mins)

In a blender or food processor, combine the cottage cheese, 4 of the eggs, dill, garlic powder, onion powder, paprika, salt, and pepper. Blend on high until the mixture is completely smooth and creamy, about 45-60 seconds. This step ensures the signature fluffy texture.

Step 3: Combine the Ingredients (3 mins)

Pour the smooth cottage cheese mixture into a large mixing bowl. Add the remaining 2 eggs and whisk vigorously until fully incorporated and the mixture is uniform. Gently fold in the shredded cheddar cheese, green onions, and any optional add-ins (like ham or spinach) with a spatula.

Step 4: Portion and Bake (25-30 mins)

Carefully divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Place the tin in the preheated oven on the center rack. Bake for 25-30 minutes, or until the tops are lightly golden, the edges are just starting to brown, and the centers are set (a toothpick inserted should come out clean).

Step 5: Cool and Serve (5-10 mins)

Remove the muffin tin from the oven and let it cool on a wire rack for at least 5 minutes. The eggs will deflate slightly—this is normal! Once slightly cooled, run a butter knife around the edges of each cup to loosen, then gently lift them out. Garnish with extra green onions or a sprinkle of paprika.

Pro Chef Tips & Variations

  • Texture is Key: For the smoothest result, ensure your cottage cheese is well-blended. Small curd works best.

  • Don’t Overbake: Check at 25 minutes. Overbaking can make them rubbery.

  • Make Them Your Own:

    • Mediterranean: Add 1/4 cup crumbled feta, chopped kalamata olives, and 1 tsp dried oregano.

    • Garden Veggie: Fold in 1/3 cup finely diced bell peppers, mushrooms, and zucchini (sautéed first to remove moisture).

    • Everything Bagel: Top each cup before baking with an “Everything Bagel” seasoning blend.

Storage & Reheating Instructions

  • Refrigerator: Store cooled egg cups in an airtight container in the refrigerator for up to 4 days.

  • Freezer: Individually wrap cooled egg cups in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.

  • To Reheat: For best results, reheat in a toaster oven or conventional oven at 300°F (150°C) for 8-10 minutes until warmed through. Microwave for 30-45 seconds works in a pinch, but may slightly change the texture.

Nutritional Information

  • Serving Size: 2 egg cups

  • Calories: 210

  • Total Fat: 12g

    • Saturated Fat: 5g

  • Cholesterol: 205mg

  • Sodium: 480mg

  • Total Carbohydrates: 4g

    • Dietary Fiber: 0g

    • Sugars: 2g

  • Protein: 25g

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