Ingredients
Scale
- 4 large eggs
- 1 cup cottage cheese, full fat or 2 percent
- 1/2 cup shredded cheese, such as cheddar or mozzarella
- 1/4 cup milk or unsweetened almond milk
- 1/2 teaspoon baking powder, optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives or green onions, for garnish
- Optional add ins: diced bell peppers, spinach, cooked bacon, or mushrooms
Instructions
- Preheat your oven to 375°F (190°C). Grease a small baking dish, such as a 6 by 8 inch pan or a round pie dish, with butter or cooking spray.
- In a medium bowl, whisk the eggs until lightly beaten. Add the cottage cheese, milk, shredded cheese, salt, pepper, and baking powder if using, then whisk just until combined.
- Fold in any optional add ins like diced bell peppers, spinach, cooked bacon, or mushrooms, making sure they are evenly distributed.
- Pour the egg mixture into the prepared baking dish and spread it into an even layer.
- Bake for 20 to 25 minutes, until the eggs are set in the center and the top is lightly golden. A knife inserted in the middle should come out mostly clean.
- Let the baked eggs cool for a few minutes, then sprinkle with chopped chives or green onions. Slice into squares or wedges and serve warm.
Notes
Texture: Use full fat or 2 percent cottage cheese for the creamiest results and avoid overbaking so the eggs stay tender.
Meal prep: Store slices in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a low oven until warmed through.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 235mg