Description
Baked Cottage Cheese Eggs offer a delicious, protein-packed breakfast option that’s creamy, flavorful, and easy to prepare with fresh vegetables and savory seasonings.
Ingredients
Units
Scale
Ingredients
- 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
- 4 large Eggs (opt for large eggs for best results)
- 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)
- 2 tablespoons Fresh Chives (green onion can be used as a substitute)
- 1 teaspoon Garlic Powder (switch to fresh minced garlic if desired, adjusting to taste)
- 1 teaspoon Paprika (smoked paprika can enhance the flavor profile)
- to taste Salt (essential seasoning)
- to taste Pepper (essential seasoning)
- 1 cup Bell Peppers (ensure to drain excess moisture if using)
- 1 cup Spinach (consider using fresh or frozen, thawed well)
- 1/2 cup Sun-Dried Tomatoes (drain well to prevent sogginess)
Instructions
- How to Make Baked Cottage Cheese Eggs
Preheat the oven to 375°F (190°C). - Prepare the Baking Dish
Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray. - Blend Cottage Cheese
Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy. - Mix Ingredients
Whisk the eggs in a large bowl and then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper. - Pour Mixture
Pour the mixture into the prepared baking dish, spreading it evenly. - Bake
Bake for 15-17 minutes or until the edges are set, and the center jiggles slightly. - Rest Before Serving
Let rest for 2-3 minutes before slicing and serving.
Notes
- Use lactose-free cottage cheese if lactose intolerant.
- Replace Parmesan with nutritional yeast for a dairy-free option.
- Green onion can be used as a substitute for fresh chives.
- Switch garlic powder to fresh minced garlic adjusting to taste if desired.
- Smoked paprika can enhance the flavor.
- Drain excess moisture from bell peppers and sun-dried tomatoes to prevent sogginess.
