the fluffiest mini egg bakes

a cross between cottage cheese scrambled eggs and a cheesy egg soufflé
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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 served them alongside toasted, buttered baguette slices, a fresh fruit salad, and a bottle of hot sauce. They’d also be great with breakfast potatoes or a simple leafy green salad.

I took inspiration from this puffy egg casserole, which I came across while researching cottage cheese egg soufflés (you know, as one does). Then, Julia Turshen posted her version, and 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 want to go ahead and 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:

the fluffiest mini egg bakes

serves 6
mini egg bakes sitting on a pink baking sheet


  • 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)


  • 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.
To bake in a muffin tin: Grease a 12-cup muffin tin with butter or nonstick cooking spray. Divide egg mixture between all 12 cups. Bake as directed, checking on them a few minutes early. 
To bake in an 8×8″ or 9×9″ casserole dish: Grease the dish with butter or nonstick cooking spray. Pour in the egg mixture. Bake as directed, adding 10 to 15 minutes to the bake time. 
To bake in a 9×13″ baking dish: Double the recipe and bake for 30 to 35 minutes total. 
Recipe adapted from Entertaining with Beth. 



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