Whisk 2 eggs, 2 tbsp non-fat Cottage Cheese, salt, and pepper. Pour into a small dish and gently press ¼ cup shredded chicken into the centre. Bake at 175°C / 350°F for 15–18 minutes. The eggs rise and wrap around the chicken like a blanket. Slice and eat warm — soft, high-protein, and not like muffins or omelettes. Servings: 4
🍳 Egg Bake with Chicken & Cottage Cheese
This is a very simple high-protein breakfast that uses only a few ingredients: 2 eggs, 2 tbsp non-fat cottage cheese, ¼ cup shredded chicken, salt, and pepper. The eggs and cottage cheese create a soft, fluffy texture while the chicken sits in the center.
👩🏻🍳 My experience
When I made this, I was honestly surprised by how much the eggs puffed up in the oven. The outside became lightly golden while the inside stayed soft and fluffy. The chicken in the middle makes it much more filling than a regular egg dish.
I also really liked that it didn’t have the typical dense texture of an omelet. The cottage cheese helps make the eggs lighter and almost creamy.
⭐ My recommendations
- Use non-fat cottage cheese as the recipe specifies if you’re trying to keep it light.
- Make sure the chicken is already cooked and shredded before adding it.
- Don’t overbake it. 15–18 minutes at 350°F/175°C should be enough for a small dish. Overbaking can make the eggs rubbery.
- Let it sit for 2–3 minutes after removing it from the oven before slicing.
- Season the egg mixture well. Black pepper, garlic powder, onion powder, or paprika would work nicely.
- I would use a small baking dish rather than a large casserole dish because the recipe only contains 2 eggs.
- For a prettier finish, you can add a tiny sprinkle of pepper or seasoning on top before baking.
🥄 What to expect
Texture: fluffy and soft
Flavor: mild, savory, and eggy with tender chicken
Best for: breakfast, a quick lunch, or a high-protein snack
Difficulty: ⭐ Very easy
Prep: about 5 minutes
Bake: 15–18 minutes
Servings: 4 according to the recipe, although the portions will be quite small.
