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This filling Baked Cottage Cheese Eggs dish turns basic ingredients into a high-protein morning meal that'll keep you going for hours. The mix of smooth cottage cheese and tangy cheddar makes a light, cheese-packed treat that's both yummy and good for you.
I whipped this up when I wanted more protein without eating meat every single morning. My kids instantly grabbed seconds because of how smooth it felt and how rich it tasted. These days it's our weekend tradition while we hang out, sip coffee and chat about weekend plans.
Ingredients
- Eggs: Six big eggs make up the main part and protein foundation of this dish
- Cottage Cheese: Two cups give it that smooth feel and bump up the protein count
- Sharp Cheddar: One cup freshly grated brings bold taste; try an older cheddar for extra kick
- Salt and Pepper: Add to your liking; grinding black pepper yourself makes it taste way better
- Optional Extras: Diced spinach, sweet peppers, mushrooms, crispy bacon, or diced ham to make it your own
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 375°F and wait for it to get hot. This temp lets eggs set just right while the cheese melts perfectly without getting too dark.
- Grease the Baking Dish:
- Rub butter or spray cooking oil all over a medium baking dish. Don't forget the edges where stuff tends to stick. This helps your finished eggs slide right out.
- Prepare the Egg Mixture:
- Break eggs into a big bowl and beat them well. Dump in cottage cheese and grated cheddar, then stir everything until it's all mixed up. Make sure the cottage cheese spreads out evenly in the mix.
- Season and Add Extras:
- Toss in salt and pepper how you like it. Now's when you can add things like spinach, colorful peppers, or cooked bacon bits. Just fold them in gently without overdoing it.
- Pour and Bake:
- Dump the mixture into your greased dish, spreading it around evenly. Stick it on the middle shelf of your hot oven and let it cook for 25-30 minutes. Look for a golden top with a center that's mostly firm but wiggles slightly.
- Serve and Enjoy:
- Let it cool down for 5 minutes before digging in. This cooling time helps the eggs finish up cooking and makes cutting easier. Slice into squares and eat while it's still warm.
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I found out that using the fatty cottage cheese instead of the diet kind makes everything way creamier when it's done. My grandma always told me never to cheap out on ingredients for egg dishes. The first time I brought this to a family breakfast, my cheese-crazy nephew said it beat his favorite restaurant's egg pie hands down.
Storage Tips
This dish stores great in your fridge. Just wrap what's left with plastic or put it in a sealed container. It stays good up to three days when refrigerated. To warm up single servings, pop them in the microwave for 30-45 seconds or heat them in a 350°F oven for about 10 minutes until they're hot all the way through.
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Make-Ahead Options
This dish really works when you need to plan ahead. You can mix up all the egg stuff the night before and keep it in a covered bowl in your fridge. When morning comes, just pour it in your baking dish and cook it a few minutes longer. Or you can bake the whole thing early, cut it up, and store it for quick breakfasts all week long.
Serving Suggestions
While it tastes great by itself, this egg dish goes really well with other foods too. Try it with some whole-grain toast for some healthy carbs. A basic green salad with lemon dressing gives a nice fresh contrast to the rich eggs. For a full morning spread, add some fresh fruit, good coffee, and maybe some crunchy bacon on the side.
Ingredient Substitutions
Don't stress if you need to switch things up for food allergies or what's in your kitchen. If dairy bothers you, swap the cottage cheese with soft tofu and use a non-dairy shredded cheese instead. If you want a different cheese flavor, try using feta or goat cheese rather than cheddar for a more tangy taste. The eggs are crucial, but you can use liquid egg products if you must.
Frequently Asked Questions
- → Can I mix everything the night before?
Absolutely, prep the egg mix ahead and keep it in the fridge. Bake it fresh the next morning for best results.
- → What cheeses could I swap in?
Try feta, mozzarella, gouda, or even Swiss to explore a variety of flavors.
- → Can I toss in veggies or meat?
Sure, add in goodies like peppers, mushrooms, spinach, bacon, or ham to jazz up the dish.
- → How can I tell it’s finished cooking?
It’s done when the surface looks golden, and a tester or knife comes out clean from the center.
- → What’s the best way to keep leftovers?
Store extras in an airtight container in your fridge for up to three days. Warm it up in the oven or microwave when ready to eat.