Baked Cottage Cheese Eggs with Chives
Baked Cottage Cheese Eggs with Chives
Cottage cheese keeps this four-serving egg bake moist while fresh chives add a mild onion flavor. An 8-inch dish gives the mixture enough depth to remain tender without leaving an undercooked center.
Details
- Yield: 4 servings
- Prep: 10 minutes
- Bake: 25–30 minutes
- Equipment: 8-inch square ceramic baking dish, bowl, whisk, spatula, thermometer
Ingredients
- 4 large eggs
- 1 cup small-curd cottage cheese
- 1/4 cup chopped fresh chives
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cooking spray
Method
- Heat oven to 350°F. Coat the baking dish lightly with spray.
- Whisk eggs until no white strands remain. Whisk in cottage cheese, chives, salt, pepper, and garlic powder.
- Pour into the dish and distribute curds evenly. Bake 25–30 minutes, until edges are lightly golden, the center does not ripple, and several center points reach 160°F.
- Rest 5 minutes, then cut into four squares and serve hot.
Ingredient function and technique
Eggs form the structure; cottage cheese contributes moisture and creamy pockets. Small curds distribute more evenly than large curds. Some whey is normal, but cottage cheese with liquid pooled on top should be stirred before measuring. Chives are delicate and need no precooking.
A ceramic dish heats more gradually than metal, supporting a tender edge. If using metal, begin checking several minutes early. A puffed top may settle during resting; that is expected. Liquid in the center requires more baking even if the edges have browned. Check with a clean instant-read thermometer rather than judging only by color.
Serving and substitutions
Serve with tomatoes, toast, or fruit. Spinach can be added only after cooking, cooling, and squeezing it dry; fold in up to 1/2 cup. Scallion greens can replace chives. Full-fat or reduced-fat cottage cheese can be used in the same amount. Do not replace eggs with liquid whites without developing a different ratio.
Storage and reheating
Refrigerate within 2 hours at 40°F or below and use within 4 days. Reheat individual squares to 165°F. Freeze cooled squares for up to 1 month; thaw overnight in the refrigerator. Discard egg dishes left out longer than 2 hours, or 1 hour above 90°F.
Preparation and portioning
Bring the cottage cheese only briefly toward room temperature while the oven heats; do not leave the egg mixture out. Whisk immediately before pouring because curds settle. For four equal portions, mark the rested bake into quarters before cutting fully through with a thin knife. Lift with a broad spatula so the tender squares do not fold.
For advance preparation, whisk the ingredients, cover, and refrigerate for no more than 12 hours. Stir again before baking and rely on the center temperature because a chilled mixture may need several additional minutes.
