Baked Cottage Cheese Eggs

Amazing Protein-Packed Breakfast
Fluffy, creamy, and perfect for meal prep or a quick healthy start to the day.

 Ingredients (2 servings)

• 1 cup cottage cheese (low-fat or full-fat)
• 4 large eggs
• ¼ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp paprika or chili flakes (optional)
• ½ cup vegetables of choice (spinach, bell peppers, onions, mushrooms – optional)
• ¼ cup shredded cheese (mozzarella or cheddar – optional)
• Cooking spray or olive oil for greasing

 Instructions

1. Preheat oven to 180°C / 350°F. Lightly grease a small baking dish or ramekins.
2. In a bowl, whisk eggs until well combined.
3. Stir in cottage cheese, salt, pepper, and seasonings.
4. Fold in vegetables and shredded cheese if using.
5. Pour mixture into the prepared dish.
6. Bake 25–30 minutes, until puffed, set in the center, and lightly golden.
7. Let rest 5 minutes before serving.

 Nut & Allergen Information

• Nut-free (as written)
• Contains dairy (cottage cheese, optional cheese)
• Contains eggs
• Gluten-free
• May contain nuts only if toppings are added (e.g., nut-based sauces)

 Nutrition Highlights (approx. per serving)

• Protein: 25–30g
• Low carb
• High satiety
• Ideal for weight loss, muscle building, and keto-friendly lifestyles

 Q & A

Q: Can I blend the cottage cheese first?
Yes. Blending gives a smoother, soufflé-like texture.

Q: Can I make this without vegetables?
Absolutely. It will be extra fluffy and egg-forward.

Q: Can I use egg whites only?
Yes. Replace whole eggs with 1 cup egg whites for a lower-fat version.

Q: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.

Q: Can I freeze it?
Yes. Slice and freeze up to 2 months. Reheat gently.

Q: Is this good for kids?
Very! Mild, soft texture, and easy to customize with kid-friendly veggies.

 Easy Variations

• 🥬 Spinach & Feta
• 🌶 Mexican style (jalapeño + cumin)
• 🍄 Mushroom & Herb
• 🧄 Garlic Parmesan