Print

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/baked-cottage-cheese-eggs-recipe/