Servings: 2
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: ~250
Macros (Per Serving):
Protein: 24g | Carbs: 5g (Net Carbs: 4g) | Fat: 15g | Fiber: 1g
Intro
If you’re looking for a breakfast that’s creamy, protein-packed, and keeps you full for hours, these Baked Cottage Cheese Eggs are a perfect choice. They combine the richness of cottage cheese with fluffy baked eggs, giving a satisfying, savory start to your day.
Ideal for keto enthusiasts, low-carb dieters, and Weight Watchers followers, this recipe is quick, easy, and nutritious. You get high protein for energy, minimal carbs, and a cozy, comforting flavor that feels indulgent but stays on track with your health goals.
Look at the Recipe
• Texture: Creamy cottage cheese with tender, perfectly baked eggs
• Flavor: Savory, lightly seasoned, with a subtle tang from the cheese
• Diet Benefit: High-protein, low-carb, keto and Weight Watchers–friendly
Ingredients Needed
- 4 large eggs
- ½ cup full-fat or low-fat cottage cheese
- 2 tablespoons heavy cream (optional for extra creaminess)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt & pepper to taste
- Optional toppings: chopped chives, parsley, or shredded cheese
How to Make Our Baked Cottage Cheese Eggs
- Preheat oven: Set to 375°F (190°C). Grease a small baking dish or ramekins.
- Mix base: In a bowl, combine cottage cheese, heavy cream (if using), garlic powder, onion powder, salt, and pepper.
- Add eggs: Crack eggs into the mixture and stir gently, keeping some yolk intact if you like a creamier texture.
- Bake: Pour mixture into the prepared dish and bake for 15–18 minutes, or until eggs are set but still slightly soft in the center.
- Serve: Garnish with fresh herbs or a sprinkle of shredded cheese, and enjoy warm.
Tip: For individual servings, bake in ramekins for easier portion control and presentation.
Storage & Serving Suggestions
- Refrigerate: Up to 3 days in an airtight container
- Reheat: Microwave or oven at low heat to maintain texture
- Serve with: Sautéed spinach, roasted tomatoes, or avocado slices for a complete low-carb breakfast
Meal prep idea: Make 4–6 ramekins at once and store for grab-and-go breakfasts.
Tips & FAQs
Can I use Greek yogurt instead of cottage cheese?
Yes — use thick Greek yogurt for a similar creamy texture, adjusting seasoning as needed.
Can I add vegetables?
Spinach, bell peppers, or mushrooms work well for extra nutrients.
Is this keto-friendly?
Absolutely — low-carb, high-protein, and healthy fats from optional cream or cheese.
Can I make it dairy-free?
Replace cottage cheese with mashed tofu or dairy-free ricotta-style spread.
