Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe dish, such as a ramekin or a small baking dish, with butter or cooking spray. This will prevent the eggs from sticking and ensure easy cleanup.
- In a medium bowl, add the full-fat cottage cheese. Crack in the four large eggs.1 cup full-fat cottage cheese, 4 large eggs
- To the cottage cheese and egg mixture, add the milk, salt, and black pepper. The milk helps to thin the mixture slightly, contributing to its fluffiness.1 tablespoon milk (whole or 2%), 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Using a whisk or a fork, vigorously whisk the ingredients together until the cottage cheese is mostly incorporated and the mixture is smooth and well combined. There might be a few small lumps of cottage cheese remaining, which is perfectly fine and adds to the texture.
- If you desire a cheesy kick, stir in the shredded cheese at this stage. Ensure it's evenly distributed throughout the egg mixture.2 tablespoons shredded cheese (cheddar, Monterey Jack, or a blend)
- Carefully pour the whisked egg and cottage cheese mixture into the prepared oven-safe dish.
- Place the baking dish in the preheated oven. Bake for approximately 20-25 minutes, or until the Fluffy Baked Cottage Cheese Eggs are set around the edges and lightly puffed in the center. The tops should be mostly firm, with a slight jiggle in the very middle being acceptable as it will continue to cook as it cools.
- Once baked, carefully remove the dish from the oven. Let it cool for a minute or two before serving. Garnish with fresh chives or parsley, if desired, for a pop of color and fresh flavor. Serve hot and enjoy your delightful Fluffy Baked Cottage Cheese Eggs.Fresh chives or parsley, finely chopped
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.
