the fluffiest mini egg bakes
I don’t share a lot of entertaining content, but when I do, you better believe it’s still aligned with my cottage cheese brand 😂.
These mini egg bakes are PERFECT for hosting. What’s more fun than presenting everyone with their own individual ramekin? I like to serve them alongside toasted, buttered baguette slices, a fresh fruit salad, and a bottle of hot sauce, but they’d also be great with breakfast potatoes or a simple leafy green salad.
The egg bakes are inspired by this puffy egg casserole, which I came across while researching cottage cheese egg soufflés (you know, as one does). Then, when Julia Turshen posted her version, I knew it was worth giving a go. I added fresh herbs and black pepper, reduced the amount of cheese a smidge, and of course made them mini.
What if I don’t have ramekins?
Good news! You can also bake the egg mixture in a 12-cup muffin tin, a square (8×8″ or 9×9″) baking dish, or a 9×13″ casserole dish. I’ve included specifics on how to do so in the Recipe Notes section below the recipe. As a bonus, the muffin tin version creates the perfect size egg bites for grab-and-go breakfasts.
If you do want to invest in some ramekins, these are the ones I have.
More cottage cheese egg recipes to try:
If you love these mini egg bakes, I’ve got plenty of ideas of what you should make next:
- cottage cheese breakfast burrito
- cottage cheese folded eggs
- cottage cheese scrambled egg sliders
- tomato pie tortilla quiche
the fluffiest mini egg bakes
serves 6
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing the ramekins
- finely-grated Parmesan cheese, for coating the ramekins (optional)
- 6 large eggs
- 8 ounces cottage cheese (1 cup) — I always use Good Culture
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
- handful of finely-chopped fresh herbs, such as dill, chives, and/or parsley
- freshly ground black pepper
- hot sauce, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Place 6 (6-ounce) ramekins on a baking sheet, then brush the insides with melted butter. Sprinkle in a little Parmesan cheese, if using, and rotate the ramekins so the cheese coats the bottom and sides. Tap out any excess.
- Melt the remaining 4 tablespoons butter in a large microwave-safe bowl. When it’s cool to the touch, add the eggs and cottage cheese and whisk to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Whisk into the egg mixture. Add the cheese, herbs, and several grinds black pepper and fold in with a rubber spatula until combined.
- Divide the mixture between the ramekins and top with more grated Parmesan, if desired. Bake until puffed and just set, 15 to 20 minutes. Serve with hot sauce, if desired.
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