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Baked eggs cottage cheese with golden melted cheddar and fresh parsley garnish in white baking dish

Baked Eggs with Cottage Cheese

A creamy, high-protein breakfast combining cottage cheese with perfectly baked eggs and fresh vegetables
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup cottage cheese full-fat preferred
  • 2 cups fresh spinach chopped
  • 8 oz mushrooms sliced
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • salt and black pepper to taste
  • 1/2 teaspoon paprika
  • fresh parsley for garnish

Equipment

  • Medium baking dish
  • Non-stick skillet
  • Mixing bowl
  • Rubber spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a medium baking dish with olive oil.
  2. Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms and sauté for 5 minutes until golden and soft.
  3. Add chopped spinach to the mushrooms and cook for 2-3 minutes until completely wilted. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine cottage cheese, garlic powder, salt, pepper, and paprika. Stir until smooth and well-mixed.
  5. Spread the spinach-mushroom mixture evenly in your prepared baking dish. Create small wells for the eggs using a spoon.
  6. Carefully crack eggs into the wells, spacing them evenly. Spoon the cottage cheese mixture over each egg, covering completely.
  7. Sprinkle shredded cheddar on top and bake for 20-25 minutes until egg whites are set but yolks are still slightly soft.
  8. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley for color and freshness.

Notes

For best results, use full-fat cottage cheese for creamiest texture. Can substitute spinach with kale or add bell peppers for variety. Store leftovers in refrigerator for up to 3 days.