Baked Cottage Cheese Eggs (Print Version)

Protein-rich baked eggs with creamy cottage cheese, spinach, and scallions. Ready in 30 minutes.

# What You Need:

→ Dairy & Eggs

01 - 1 cup cottage cheese
02 - 4 large eggs

→ Vegetables & Aromatics

03 - 1/4 cup chopped spinach, fresh or thawed
04 - 2 tablespoons chopped scallions or chives
05 - 1 small tomato, diced

→ Seasonings

06 - 1/4 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon paprika

→ Toppings

09 - 1/4 cup shredded cheddar or mozzarella cheese

# Directions:

01 - Preheat your oven to 375°F. Grease 4 ramekins or a small baking dish with cooking spray or butter.
02 - Divide the cottage cheese evenly among the prepared ramekins, spreading it across the bottom.
03 - Distribute the chopped spinach, scallions, and diced tomato over the cottage cheese in each ramekin.
04 - Carefully crack one egg into each ramekin, keeping the yolk intact.
05 - Sprinkle each ramekin with salt, pepper, and paprika.
06 - Top each with shredded cheddar or mozzarella cheese if desired.
07 - Place ramekins on a baking tray and bake for 18 to 22 minutes, until egg whites are set and yolks reach desired doneness.
08 - Let cool for 2 to 3 minutes before serving warm.

# Expert Tips:

01 -
  • The creamy cottage cheese becomes this warm, protein-rich blanket that makes every bite feel indulgent despite being so simple
  • You can prep everything in about 10 minutes, then pop it in the oven and go make coffee while it works
02 -
  • The baking time is forgiving but the yolk texture isn't—check at 18 minutes if you like runny yolks, or go the full 22 for completely set eggs
  • These continue cooking slightly after they come out, so pull them a minute before you think they're done
03 -
  • Use a baking sheet under the ramekins to catch any overflow—the cottage cheese can bubble up dramatically as it bakes
  • If using frozen spinach, thaw and squeeze it thoroughly first, otherwise the excess water will make everything too watery

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