Baked Cottage Cheese Eggs

A creamy and custardy egg bake made with eggs and cottage cheese, perfect for breakfasts and meal prep.

Scale

6 large eggs
1–1½ cups cottage cheese
½ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
Optional add-ins: spinach, bell peppers, sun-dried tomatoes, cooked bacon or ham

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Preheat oven to 350°F (175°C) and grease your baking vessels.
In a large bowl, whisk eggs until frothy; add garlic powder, smoked paprika, salt, and pepper.
Fold in cottage cheese and Parmesan without overmixing.
Add any optional vegetables or proteins and fold gently.
Pour the mixture into prepared baking dishes, filling ¾ full.
For creamier texture, place in a water bath.
Bake until tops are golden: ramekins (25–30 minutes), 8×8 dish (35–45 minutes), muffin cups (20–25 minutes).
Let rest for 5–10 minutes before serving and garnish as desired.

Feel free to customize with different cheeses, herbs, or proteins. Perfect for meal prep and can be stored in the fridge for up to 3 days.