Cheesy Cottage Cheese Eggcloud Bake (Print Version)
Fluffy baked egg clouds folded with cottage cheese and melty cheeses for a light, savory breakfast or brunch.
# What You Need:
→ Dairy
01 - 1 ½ cups (350 g) cottage cheese, full-fat or low-fat
02 - 1 cup (100 g) shredded cheddar cheese
03 - ½ cup (50 g) grated Gruyère or mozzarella
04 - ⅓ cup (80 ml) milk or cream
→ Eggs
05 - 6 large eggs, separated
→ Vegetables & Aromatics
06 - 2 green onions, thinly sliced
07 - 1 tablespoon fresh chives, chopped (optional)
→ Seasonings
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon sweet paprika
→ Optional Add-ins
11 - ½ cup (80 g) chopped cooked spinach or blanched broccoli
# How To Make:
01 - Preheat oven to 375°F (190°C). Grease a medium baking dish (about 8x8 inches or 2 liters) with butter or non-stick spray.
02 - In a large, clean bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Set aside.
03 - In a separate bowl, whisk together the egg yolks, cottage cheese, milk or cream, salt, black pepper, and sweet paprika until well combined and smooth.
04 - Stir in the shredded cheddar, grated Gruyère or mozzarella, sliced green onions, and optional spinach or broccoli and chives until evenly distributed.
05 - Gently fold the whipped egg whites into the cottage cheese mixture in two stages, using a spatula with slow, sweeping motions to preserve as much air as possible.
06 - Pour the fluffy mixture into the prepared baking dish and spread evenly, leveling the top with a spatula.
07 - Bake for 25 minutes, or until the top is golden brown, the center is set, and the casserole has puffed up noticeably.
08 - Remove from the oven and let rest for 5 minutes before slicing into portions and serving warm.
# Expert Tips:
01 -
- Whipping the egg whites turns an ordinary casserole into something featherlight and impossibly airy, almost like a savory souffle that actually works.
- Cottage cheese melts into the eggs and creates a creamy richness that nobody ever guesses came from such a humble ingredient.
- It reheats beautifully the next morning, which means breakfast is essentially already done.
02 -
- Even a trace of yolk in your egg whites will prevent them from whipping properly, so separate your eggs carefully and use a clean dry bowl.
- Fold the whites in gently and slowly because aggressive stirring will deflate everything and leave you with a flat dense bake instead of a cloud.
03 -
- Bring your eggs to room temperature before separating them because warm whites whip faster and hold their peaks more reliably than cold ones.
- Fold the whites in two stages rather than all at once because the first addition loosens the batter and the second keeps maximum volume intact.