Description
A simple, rustic, and incredibly creamy baked egg dish made with cottage cheese. The texture is custard-like and soufflé-like, making it a high-protein, satisfying meal perfect for busy mornings, lazy brunches, or a quick breakfast-for-dinner. It’s an easy, customizable recipe that proves you don’t need fancy ingredients for a delicious and wholesome meal.
Ingredients
8 Large Eggs (Use fresh, high-quality eggs for the best flavor)
1cup Full-Fat Cottage Cheese (Full-fat (4%) provides the creamiest texture. Small curd works best)
1/2 cup Shredded Cheese (Cheddar, Monterey Jack, or a blend works wonderfully)
2 tablespoons Chopped Chives
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt (Adjust to your taste)
1/4 teaspoon Black Pepper (Freshly ground is always best)
Cooking Spray or Butter (For greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C). Generously grease an 8×8 inch baking dish or a similar-sized casserole dish with butter or cooking spray
- In a large mixing bowl, crack all 8 eggs. Whisk them vigorously until the yolks and whites are completely combined and slightly frothy. Add the cottage cheese, half of the shredded cheese (1/4 cup), chopped chives, garlic powder, salt, and pepper
- Continue to whisk all the ingredients together until they are well incorporated. For an extra-smooth, custard-like texture, you can use an immersion blender for 30 seconds to blend the mixture
- Pour the mixture into your prepared baking dish. Spread it out into an even layer. Sprinkle the remaining 1/4 cup of shredded cheese evenly over the top
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the center is just set (it shouldn’t jiggle) and the edges are lightly golden brow
- Optional: For a beautifully browned and bubbly top, switch the oven to a low broil for the last 1-2 minutes of cooking. Watch carefully to prevent burning
- Remove the dish from the oven and let it rest for about 5 minutes. This allows the bake to set up fully. Garnish with extra fresh chives and serve warm
Notes
Blend for Smoothness: For an incredibly silky, soufflé-like texture, blend the cottage cheese and eggs in a blender until completely smooth before adding other ingredients.
Don’t Overbake: Bake until the center is just set. The dish will continue to cook from residual heat after being removed from the oven, preventing a rubbery texture.
Use Room Temperature Ingredients: For a more even bake and lighter texture, allow eggs and cottage cheese to sit on the counter for 20-30 minutes before mixing.
Customization: Feel free to add up to 1 cup of cooked vegetables (like sautéed spinach or bell peppers), cooked meats (bacon, sausage), or try different cheeses (feta, Gruyère, Parmesan).
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: For best results, reheat slices in a 350°F (175°C) oven or toaster oven for about 10 minutes until heated through. Alternatively, microwave on 50% power in 30-second increments.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 265 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 400 mg