Baked Cottage Cheese Eggs Recipe

Introduction

Baked Cottage Cheese Eggs make a protein-packed and flavorful breakfast or brunch option. This dish combines creamy cottage cheese with eggs and a blend of fresh vegetables and spices, baked to perfection. It’s simple to prepare and perfect for meal prep or a quick morning boost.

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)
• Salt to taste
• Pepper to taste
• 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

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
3. Step 3: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
4. Step 4: Whisk the eggs in a large bowl, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
5. Step 5: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Step 6: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
7. Step 7: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• Substitute green onion for chives if fresh chives are unavailable.
• Use smoked paprika for a deeper, smoky flavor.
• Replace Parmesan with nutritional yeast for a dairy-free version.
• Thoroughly drain vegetables like bell peppers and sun-dried tomatoes to avoid excess moisture.
• Add fresh herbs like parsley or basil for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm, being careful not to overcook the eggs to maintain their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw it completely and squeeze out any excess water before adding it to the mixture.

Is this recipe suitable for lactose-intolerant individuals?

To make it lactose-free, use lactose-free cottage cheese and substitute Parmesan with nutritional yeast. This keeps the dish flavorful while accommodating dietary needs.

Baked Cottage Cheese Eggs Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

Baked Cottage Cheese Eggs is a delicious, protein-packed breakfast or brunch recipe that combines creamy blended cottage cheese with eggs, Parmesan, fresh chives, and a medley of vibrant vegetables. This easy-to-make dish is baked to perfection, offering a fluffy, flavorful result with subtle hints of garlic and paprika, suitable for a nutritious start to your day.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Dairy & Eggs

• 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)

Vegetables & Herbs

• 2 tablespoons Fresh Chives (green onion can be used as a substitute)
• 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)

Spices & Seasonings

• 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)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the egg mixture evenly and thoroughly.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy, ensuring a fluffy texture in the final bake.
4. Mix Ingredients: Whisk the eggs in a large bowl. Gently fold in the blended cottage cheese, Parmesan cheese, chopped fresh chives, garlic powder, paprika, salt, and pepper until fully combined.
5. Add Vegetables: Fold in the bell peppers, spinach, and sun-dried tomatoes, making sure any excess moisture is drained to avoid sogginess.
6. Pour Mixture: Pour the entire mixture into the prepared baking dish, spreading it out evenly for uniform cooking.
7. Bake: Bake the mixture for 15-17 minutes or until the edges are set and the center jiggles slightly, indicating it is properly cooked but still moist.
8. Rest and Serve: Let the baked eggs rest for 2-3 minutes before slicing. Serve warm for a comforting and nutritious meal.

Notes

• Use lactose-free cottage cheese to make this recipe suitable for those with lactose intolerance.
• For a dairy-free version, substitute Parmesan cheese with nutritional yeast.
• Ensure to drain excess moisture from bell peppers and sun-dried tomatoes to keep the bake from becoming soggy.
• Fresh chives can be replaced with green onions if preferred or unavailable.
• Adjust garlic powder and paprika to taste; smoked paprika gives a deeper flavor.
• This dish can be enjoyed as a quick breakfast, brunch, or light dinner option.

Keywords: baked eggs, cottage cheese recipe, healthy breakfast, low lactose breakfast, protein-rich eggs