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Baked Cottage Cheese Eggs

Individual low-carb breakfast bakes featuring a cottage cheese base that sets up like a crust, with a molten whole egg center.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Base Mixture
  • 1 cup full-fat cottage cheese
  • 2 large egg whites or 1 full egg
  • 0.25 cup shredded cheese cheddar, jack, or parmesan
  • 0.5 tsp dried chives or garlic powder
  • to salt and black pepper to taste
For the Center
  • 4 large whole eggs
  • 4 individual oven-safe ramekins approx. 6 oz size
For Garnish (Optional)
  • extra shredded cheese for topping
  • fresh chopped chives or parsley

Equipment

  • 4 individual ramekins (6 oz)
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease four ramekins. Mix cottage cheese, egg whites, shredded cheese, dried herbs, salt, and pepper (thick, lumpy consistency).
  2. Spoon mixture into ramekins (two-thirds full). Create a shallow well in the center of each.
  3. Bake the base for 15-20 minutes until edges are set and starting to turn golden brown.
  4. Carefully remove dishes. Crack one whole egg into the well of each base. Season egg with salt/pepper.
  5. Return to oven for 8-12 minutes. Bake for 8-10 minutes for a runny, gooey yolk (heavy viscous consistency), or longer for a firmer yolk.
  6. Remove, garnish with fresh chives/parsley, and serve hot.

Notes

Use full-fat cottage cheese for the best flavor and structure. Adjust baking time based on preferred yolk doneness. The final yolk should be runny and viscous when cut into.