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40M Total Time
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20M Prep Time
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11 Ingredients
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6 Servings
Recipe created in partnership with @graceelkus
Adapted from Entertaining with Beth.
Ingredients and Directions
Directions
Preheat the oven to 350°F.
Place 6 (6-ounce) ramekins on a baking sheet, then brush the insides with melted butter. Sprinkle in a little Parmesan cheese, if using, and rotate the ramekins so the cheese coats the bottom and sides. Tap out any excess.
Melt the remaining 4 tablespoons of butter in a large microwave-safe bowl. When it’s cool to the touch, add the eggs and cottage cheese and whisk to combine.
In a separate bowl, whisk together the flour, baking soda, and salt. Whisk into the egg mixture. Add the cheese, herbs, and several grinds of black pepper and fold in with a rubber spatula until combined.
Divide the mixture between the ramekins and top with more grated Parmesan, if desired. Bake until puffed and just set, 15 to 20 minutes. Serve with hot sauce, if desired.
Ingredients
- 4 Tbsp unsalted butter, plus more for greasing the ramekins
- Finely grated Parmesan cheese, for coating the ramekins (optional)
- 6 large eggs
- 1 cup cottage cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 oz (about 1 1/2 cup) grated sharp cheddar cheese
- handful finely chopped fresh herbs, such as dill, chives, and/or parsley
- Freshly ground black pepper
- Hot sauce, for serving (optional)
Tips
To bake in a muffin tin: Grease a 12-cup muffin tin with butter or nonstick cooking spray. Divide egg mixture between all 12 cups. Bake as directed, checking on them a few minutes early.
To bake in an 8×8″ or 9×9″ casserole dish: Grease the dish with butter or nonstick cooking spray. Pour in the egg mixture. Bake as directed, adding 10 to 15 minutes to the bake time.
To bake in a 9×13″ baking dish: Double the recipe and bake for 30 to 35 minutes total.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.