Description
Baked Cottage Cheese Eggs is a delicious and protein-packed breakfast option featuring a creamy blend of cottage cheese, eggs, and flavorful vegetables. This recipe is perfect for a nutritious start to your day, offering a beautiful golden bake that’s both satisfying and easy to prepare.
Ingredients
Scale
Cheese and 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
- 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 the Oven: Preheat your oven to 375°F (190°C) to ensure even cooking and achieve a beautiful golden top on your baked eggs.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your preferred oil or cooking spray to prevent sticking during baking.
- Blend Cottage Cheese: Blend the cottage cheese in a food processor for 30 seconds until smooth and creamy, which will contribute to a silky texture in the final dish.
- Mix Ingredients: Whisk the eggs in a large bowl until combined. Gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper for a flavorful mixture.
- Add Vegetables: Fold in the drained bell peppers, spinach, and sun-dried tomatoes evenly into the egg and cheese mixture.
- Pour into Dish: Pour the combined mixture into the prepared baking dish and spread it out evenly to ensure uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 15-17 minutes until the edges are set and the center jiggles slightly, indicating it’s perfectly cooked but still moist.
- Rest Before Serving: Let the baked eggs rest for 2-3 minutes after removing from the oven to allow them to firm up slightly and make slicing easier.
Notes
- Use lactose-free cottage cheese if you have lactose intolerance.
- Substitute Parmesan cheese with nutritional yeast for a dairy-free version.
- Fresh minced garlic can be used instead of garlic powder for a stronger flavor.
- Make sure to drain excess moisture from vegetables to avoid a soggy bake.
- This dish can be served warm or at room temperature.
- For added texture, garnish with extra fresh chives or a sprinkle of paprika before serving.
