If you grew up enjoying this cozy, old-fashioned breakfast, you know just how magical baked cottage cheese eggs can be. Creamy, fluffy, and rich in protein, this dish is a nostalgic favorite that’s perfect for lazy weekend mornings or efficient meal prep. It’s a simple recipe that delivers maximum comfort with minimal effort.

Why You’ll Love This Dish

 High in protein, low in carbs – Keeps you full and energized for hours.
 Silky, custard-like texture – Say goodbye to dry scrambled eggs.
 Easily customizable – Toss in your favorite veggies, herbs, or extra cheese.
 Perfect for crowds – Oven-baked and hands-free, so you can focus on other prep.

What You’ll Need

• 6 large eggs

• 1 cup (225g) cottage cheese (small-curd is best)

• ¼ cup (25g) grated Parmesan or cheddar cheese

• 2 tbsp melted butter

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp garlic powder (optional)

• 1 tbsp chopped chives or parsley (for garnish)

Optional Add-Ins:

• Diced ham, spinach, or sautéed mushrooms

• A pinch of red pepper flakes for a spicy kick

How to Make It

Preheat & Prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9-inch pie dish or small casserole dish.

Mix the Base
In a blender or mixing bowl, combine the eggs, cottage cheese, melted butter, salt, pepper, and garlic powder. Blend or whisk until smooth.
Stir in half of the grated cheese, reserving the rest for topping.

Bake
Pour the mixture into your prepared dish. Sprinkle the remaining cheese on top.
Bake for 25–30 minutes, or until golden and set (the center should jiggle slightly).
Let rest for 5 minutes before slicing.

Garnish & Serve
Top with fresh herbs and enjoy warm!

Tips for the Best Baked Eggs

For a smoother texture, blend the cottage cheese; for more bite, leave the curds.
Avoid overbaking—aim for a gentle jiggle in the center.
Feeding a crowd? Double the recipe and bake in a 9×13-inch dish.
Store leftovers in the fridge for up to 3 days—they reheat beautifully.

Serving Ideas

Pair with toasted sourdough and sliced avocado for a hearty brunch.
Drizzle with salsa or hot sauce for extra zing.
Add a side of fresh fruit for a light, balanced plate.

Final Verdict: Comfort in Every Bite

Creamy, nostalgic, and effortlessly satisfying, these Baked Cottage Cheese Eggs are just like the ones Grandma used to make—only better.
Whip up a batch this weekend and rediscover the joy of a simple, soul-warming breakfast.

Fried Green Tomatoes are a Southern classic, featuring perfectly seasoned green tomatoes that are coated in a crispy mixture of flour, cornmeal, and breadcrumbs before being deep-fried to golden perfection. With their crunchy exterior and tangy, savory interior, these fried delights are a wonderful treat for any occasion. Serve them as an appetizer, side dish, or even a snack!

Ingredients

(Serves 4)

• 4 large green tomatoes , sliced into ¼-inch thick rounds
• 2 eggs
• ½ cup milk
• 1 cup all-purpose flour
• ½ cup cornmeal
• ½ cup breadcrumbs
• 2 teaspoons coarse kosher salt (divided)
• ¼ teaspoon ground black pepper
• 1 quart vegetable oil (for frying)

Instructions

1. Prepare the Tomatoes

• Wash and dry the green tomatoes. Slice them into ¼-inch thick rounds. Sprinkle both sides of the tomato slices lightly with 1 teaspoon of kosher salt and let them sit for 10–15 minutes. This helps draw out excess moisture, ensuring crispier results. Pat the slices dry with paper towels.

2. Set Up the Coating Station

• In a shallow bowl, whisk together the eggs and milk to create an egg wash.
• In a separate bowl, combine the all-purpose flour with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper .

• In a third bowl, mix the cornmeal and breadcrumbs .

3. Coat the Tomato Slices

• Dredge each tomato slice in the flour mixture , shaking off any excess.
• Dip the floured slice into the egg wash , ensuring it’s fully coated.
• Finally, press the slice into the cornmeal-breadcrumb mixture , patting gently to adhere the coating evenly. Place the coated slices on a plate or baking sheet.

4. Heat the Oil

• Pour the vegetable oil into a large skillet or deep fryer, filling it to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) . If you don’t have a thermometer, test the oil by dropping a small piece of breadcrumb into it—it should sizzle immediately but not burn.

5. Fry the Tomatoes

• Carefully place a few tomato slices into the hot oil, making sure not to overcrowd the pan. Fry for 2–3 minutes per side , or until golden brown and crispy. Use tongs or a slotted spoon to flip the slices halfway through cooking.
• Once cooked, transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.

6. Season and Serve

• While the tomatoes are still warm, sprinkle them lightly with additional kosher salt if desired. Serve immediately with your favorite dipping sauce, such as ranch, remoulade, or spicy aioli.

Serving Suggestions

• Serve Fried Green Tomatoes as an appetizer or side dish alongside grilled meats, fried chicken, or a fresh salad.
• Pair with a creamy dipping sauce like buttermilk dressing, sriracha mayo, or a tangy vinegar-based dipping sauce.

Tips for Success

• Choose Firm Tomatoes: Select firm, unripe green tomatoes for the best texture and flavor. Avoid tomatoes that are soft or overly ripe.
• Double-Coat for Extra Crunch: For an even crispier coating, dip the tomato slices back into the egg wash and cornmeal mixture a second time before frying.
• Use a Thermometer: Maintaining the oil temperature at 350°F (175°C) is key to achieving crispy, golden tomatoes without greasiness.
• Storage: Fried Green Tomatoes are best enjoyed fresh and crispy. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in the oven at 350°F (175°C) for 5–10 minutes to restore crispiness.

Why You’ll Love This Recipe

Fried Green Tomatoes are a delicious blend of textures and flavors—crispy on the outside, tangy and tender on the inside. The combination of cornmeal and breadcrumbs creates a satisfying crunch, while the savory seasoning adds depth to the dish. Whether you’re indulging in this Southern classic or trying it for the first time, these fried tomatoes are sure to become a favorite.

Enjoy this crispy, savory treat—it’s comfort food with a tangy twist!

 Ingredients (Serves 6–8)

• 2.25 lbs ground beef

• 1 (16 oz) block Velveeta cheese, cubed

• 1 (8 oz) block cream cheese, cubed

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10 oz) Rotel tomatoes with green chilies

• 1 (12 oz) box bowtie noodles (or any pasta of your choice)

• Salt & pepper to taste

• Optional: garlic powder, onion powder, paprika (for extra flavor)

 Instructions

1. Brown the Beef
   In a skillet over medium heat, cook ground beef until fully browned. Drain excess grease. Season with salt, pepper, and optional spices to taste.

2. Load the Crockpot
   Add the cooked ground beef, Velveeta, cream cheese, cream of chicken soup, and Rotel (undrained) into the crockpot. Stir gently to combine.

3. Cook on Low
   Cover and cook on LOW for 2–3 hours, stirring occasionally until everything is melted and creamy.

4. Cook the Pasta
   About 15 minutes before the mixture is done, cook the pasta according to package directions until al dente. Drain well.

5. Combine Pasta & Sauce
   Stir the cooked pasta into the crockpot mixture. Mix until everything is well coated in the cheesy sauce. Let sit for 5–10 minutes on warm to thicken slightly.

6. Serve & Enjoy
   Scoop into bowls and serve warm. Great with garlic bread or a crisp salad on the side!

Let me know if you want a spicy twist or a one-pot version without pre-cooking the pasta!