Cottage Cheese and Egg Custard
Cottage Cheese and Egg Custard

Photo Credit

Getty images

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 10 mins
  • Cook: 40-45 mins

Nutrition Facts

Amount per serving:
Total Calories: 151kcal (8%)
  • 412mg (17%) Sodium
  • 3g Carbs
  • 0g Fiber
  • 7g (11%) Fat
  • 3g (15%) Saturated Fat
  • 3g Sugars
  • 18g Protein
  • 189mg (19%) Calcium
  • 1mg (5%) Iron
151kcal (8%)412mg (17%)3g0g7g (11%)3g18g3g (15%)
This has the flavor of a cheese soufflé, but it’s much easier to make—and works for breakfast or dinner.


  • 1 cup nonfat or lowfat cottage cheese
  • 3 eggs
  • 1 cup shredded 2% sharp cheddar cheese, divided
  • Fresh herbs, such as tarragon, parsley, or chives, or fresh spinach, chopped (optional)



Preheat oven to 350°F. Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined. Add half of the cheddar cheese and blend for 10 seconds. Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon. Pour into four ramekins; place on a cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown. Serve warm in ramekins.
comments powered by Disqus