Description
Baked Cottage Cheese Eggs are a protein-packed, savory breakfast option combining smooth cottage cheese, eggs, fresh vegetables, and flavorful spices baked to perfection. This easy-to-make dish is rich in nutrients and offers a creamy texture with a golden top, perfect for a nutritious start to your day.
Ingredients
Scale
Dairy & Eggs
- 2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
- 4 large Eggs (Opt for large eggs for the best texture)
- 1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)
Vegetables & Herbs
- 1/4 cup Fresh Chives (Green onions can work as a substitute)
- 1 cup Bell Peppers (Be sure to drain excess moisture if using)
- 1 cup Spinach (Fresh or frozen (thawed well) works beautifully)
- 1/4 cup Sun-Dried Tomatoes (Drain well to prevent sogginess)
Spices & Seasonings
- 1 teaspoon Garlic Powder (Switch to fresh minced garlic for a more robust flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Pepper (Adjust according to your spice preference)
- 1 teaspoon Paprika (Smoked paprika can deepen the flavor profile)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), ensuring an even temperature for beautiful baking results.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking.
- Blend Cottage Cheese: Blend the cottage cheese in a food processor for about 30 seconds until it becomes smooth and creamy.
- Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper until well combined.
- Add Vegetables: Fold in the bell peppers, spinach, and sun-dried tomatoes, spreading the mixture evenly into the prepared baking dish.
- Bake: Bake in the preheated oven for 15-17 minutes until the edges are set and the center still jiggles slightly, indicating perfect texture.
- Rest and Serve: Let the dish rest for 2-3 minutes after baking to set fully before slicing and serving the warm, protein-rich breakfast.
Notes
- Use lactose-free cottage cheese to make this recipe suitable for those with lactose intolerance.
- Opt for nutritional yeast instead of Parmesan to make a dairy-free version.
- Drain vegetables well to avoid sogginess in the final bake.
- Adjust salt and pepper to taste to suit your preference.
- Fresh minced garlic can be used instead of garlic powder for a more intense garlic flavor.
- Smoked paprika adds a deeper, smoky flavor if desired.
