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
