Lately, I’ve been focusing on low-carb, high-protein meals to keep my energy up and cravings at bay. When I stumbled across a recipe that was basically just eggs and cottage cheese, I wasn’t expecting much. I mean, how exciting can that be? But let me tell you, this dish—now dubbed Chive-Infused Egg & Cottage Cheese Bake—blew me away, and I don't even like cottage cheese! It’s simple, packed with protein, and so tasty that I’d serve it to guests in individual ramekins without hesitation. The secret? A massive handful of fresh chives from my garden, adding a subtle, oniony zing that elevates the whole dish.
This recipe is perfect for anyone like me who skips traditional breakfast or wants a low-carb meal that doesn’t skimp on flavor. It’s quick to whip up, versatile, and ideal for brunch, lunch, or even a light dinner. A low-carb dream, packed with protein, it will keep you full for hours, trust me. The chives add a fresh, garden-inspired flavor, and the Parmesan gives it a touch of indulgence. It’s also endlessly customizable—toss in some diced Melissa’s roasted red bell peppers, spinach, or even a sprinkle of chili flakes for a bit of a kick. Serve it with a side salad for a complete meal or portion it into ramekins for an elegant brunch spread.
Chive-Infused Egg & Cottage Cheese Bake
1 c. cottage cheese
4 large eggs
¼ c. chopped fresh chives (go heavy if you love
them like I do)
2 T. freshly grated Parmesan
Pinch of salt
¼ t. freshly ground black pepper
Preheat your oven to 350°F. Spray a 1-qt.
baking dish with PAM; set aside.
In a medium mixing bowl, whisk together cottage cheese, eggs, chives, Parmesan, salt, and pepper until well blended. Pour the mixture into the prepared baking dish.
Bake for 30-40 minutes, until the eggs are set and the edges are golden brown. Allow to cool for five minutes before serving.
Serves 2 as a main dish, 4 as a side
9 comments:
I love eggs! The bake looks incredibly delicious and healthy. The first meal of the day is important, it doesn't have to be MORNING. Break your fast at any time of the day.
This looks delicious! I will be trying this
Thank you for sharing and for your lovely blog full of inspiration!
Terri
Looks so good. I have been cutting back on carbs as well. Cottage cheese is way more versatile than I realized.
I love love love cottage cheese and this looks so good!
I used to have to skip breakfast first thing in the morning as well, usually opting to eat 2-3 hours after waking before being able to eat. Now, I have to eat first thing or I get really grumpy. This recipe sounds like the perfect way to start the day on a full bully and keep me powered through til lunch.
Looks absolutely delicious! I have the same issues with breakfast - makes me sluggish and hungry the rest of the day. And I grew up eating breakfast every morning, so I'm not sure what happened.
I see a lot of folks using cottage cheese in cooking. I used to use it in place of ricotta in lasagna and also in a dilly bread, so I know it does well in cooking and baking.
I stopped using ricotta (and therefore would not use cottage cheese either) in lasagna. I think it dries it out. I prefer using a béchamel sauce instead. Try it.
I just had to come back and say Thank You!!
Had this for dinner tonight with green salad and fresh strawberries.
Delicious and healthy!! I added some diced jarred red peppers- looks so pretty.
Thank for sharing a very easy delicious recipe.
Terri
I’m so glad that you liked it, Terri. Thank you for letting me know.
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