Baked Cottage Cheese Eggs

A Comforting Mediterranean Breakfast Tradition

Description

This dish blends fluffy baked eggs with creamy cottage cheese, olive oil, and gentle herbs for a soft, custard-like texture. Inspired by rustic Mediterranean home cooking, it’s light yet satisfying, naturally gluten-free, and ideal for breakfast, brunch, or even a simple dinner with salad.

Ingredients

4 large eggs
1 cup cottage cheese
1 tbsp extra-virgin olive oil
¼ cup milk (optional, for extra softness)
¼ cup grated Parmesan or crumbled feta
1 small garlic clove, minced
2 tbsp fresh parsley or dill, chopped
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt (adjust to taste)

Optional Add-Ins

Spinach, lightly sautéed
Cherry tomatoes, halved
Mushrooms, sautéed
Chili flakes or paprika

Instructions

Preheat Oven
Preheat to 180°C / 350°F. Lightly grease a small baking dish or individual ramekins.
Mix the Eggs
In a bowl, whisk eggs with cottage cheese, olive oil, milk (if using), garlic, herbs, salt, and pepper.
Add Cheese & Extras
Stir in Parmesan or feta and any optional add-ins.
Bake
Pour mixture into the dish and smooth the top.
Bake for 25–30 minutes, until just set in the center and lightly golden.
Rest & Serve
Let rest 5 minutes before serving. Enjoy warm 🤍

Serving Suggestions

Serve with whole-grain toast or warm pita
Pair with sliced avocado and olives
Enjoy alongside a simple cucumber-tomato salad

Q & A

Q: Does this taste like cottage cheese?
A: Not strongly—baking mellows it into a creamy, ricotta-like texture.

Q: Can I make this ahead of time?
A: Yes! Store in the fridge for up to 3–4 days and reheat gently.

Q: Can I freeze baked cottage cheese eggs?
A: You can, though the texture is best fresh. Freeze up to 1 month and reheat slowly.

Q: Is this low-carb?
A: Yes—naturally low in carbs and high in protein.

Q: Can I make it dairy-free?
A: Cottage cheese is key here, but dairy-free alternatives may work with slightly different texture.