Baked Cottage Cheese Eggs
These baked cottage cheese eggs are creamy, protein-packed, and incredibly easy to make. With a smooth texture and rich taste, this dish is perfect for a high-protein breakfast, weekend brunch, or meal prep. Using a unique blending technique and the right egg-to-cheese ratio, you’ll achieve a fluffy, custard-like consistency every time.
Equipment
- 1 Blender or Immersion Blender For achieving a smooth texture
- 1 9x13-inch Baking Dish Greased or lined with parchment paper
- 1 Mixing Bowl For whisking eggs and blending ingredients
- 1 Whisk Helps combine ingredients evenly
- A Oven Preheated for best results
Ingredients
- 12 large Eggs Room temperature
- 1 lb Pepperjack Cheese Shredded
- 16 oz Cottage Cheese Full-fat for best texture
- ½ cup Whole Milk or Heavy Cream Adds richness
- ½ tsp Salt Adjust to taste
- ¼ tsp Black Pepper Optional
- ¼ tsp Garlic Powder Optional
- ¼ tsp Paprika Adds a hint of smokiness
Instructions
- Preheat the Oven: Set the oven to 400°F (200°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- Blend the Ingredients: In a blender or mixing bowl, combine cottage cheese, eggs, milk, salt, and seasonings. Blend until smooth and lump-free.
- Incorporate Cheese: Stir in shredded Pepperjack cheese gently, ensuring an even mix.
- Bake the Eggs: Pour the mixture into the prepared baking dish and place it in the oven.
- Adjust Temperature: After 15 minutes, reduce heat to 350°F (175°C) and bake for 30 more minutes, or until the edges are golden brown and the center has a slight jiggle.
- Check for Doneness: Insert a toothpick in the center—if it comes out clean, the eggs are ready.
- Rest & Serve: Let the dish rest for 10 minutes before slicing. Garnish with fresh herbs, salsa, or guacamole if desired.
Notes
For a creamier texture, blend cottage cheese until completely smooth before adding eggs.
Use a water bath (¼-inch of hot water in the oven) to prevent the eggs from falling flat.
Swap Pepperjack for Cheddar, Swiss, or Mozzarella for different flavor variations.
This recipe is freezer-friendly! Store portions in an airtight container for up to 3 months