Baked Cottage Cheese Eggs Recipe
Introduction
Baked Cottage Cheese Eggs are a creamy, protein-packed breakfast or brunch option that’s both satisfying and easy to prepare. This dish combines fluffy eggs with smooth cottage cheese and flavorful vegetables for a wholesome start to your day.
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 (essential seasoning)
- Pepper to taste (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
- Step 1: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
- Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
- Step 3: In a large bowl, whisk the eggs, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper until combined.
- Step 4: Stir in the bell peppers, spinach, and sun-dried tomatoes, ensuring excess moisture is drained to avoid sogginess.
- Step 5: Pour the mixture into the prepared baking dish and spread it evenly.
- Step 6: Bake for 15-17 minutes or until the edges are set and the center still jiggles slightly.
- Step 7: Remove from the oven and let rest for 2-3 minutes before slicing and serving.
Tips & Variations
- Use smoked paprika to add a subtle smoky flavor.
- Replace Parmesan with nutritional yeast for a dairy-free version that still delivers a cheesy taste.
- Add fresh herbs like parsley or basil to brighten the flavor.
- If you prefer a fluffier texture, separate the eggs and whip the whites before folding them back in.
- Drain vegetables well to prevent excess moisture, which can make the eggs watery.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For best texture, avoid overcooking when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the mixture the night before and bake it fresh in the morning for a quick and nutritious breakfast.
Can I use other vegetables in this dish?
Absolutely! Feel free to substitute or add vegetables like mushrooms, zucchini, or tomatoes based on your preference. Just remember to drain any extra moisture well.
PrintBaked Cottage Cheese Eggs Recipe
This Baked Cottage Cheese Eggs recipe is a creamy, protein-packed breakfast or brunch option that combines smooth cottage cheese with eggs, fresh vegetables, and flavorful seasonings. Baked to perfection, it offers a warm, savory dish that’s easy to prepare and customizable with your favorite ingredients.
- 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
Primary 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)
Vegetables
- 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
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature for baking the eggs evenly.
- 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 and to make cleanup easier.
- Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until it becomes smooth and creamy, creating a nice texture for the egg mixture.
- 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 combined evenly.
- Combine Vegetables: Add the bell peppers, spinach, and sun-dried tomatoes to the mixture, making sure excess moisture is drained to avoid sogginess in the bake.
- Pour and Spread: Pour the combined mixture into the prepared baking dish, spreading it out evenly for uniform cooking.
- Bake: Bake in the preheated oven for 15-17 minutes, or until the edges are set and the center still jiggles slightly, indicating a moist and tender texture.
- Rest and Serve: Allow the baked eggs to rest for 2-3 minutes before slicing to let it firm up slightly for easy serving.
Notes
- Using lactose-free cottage cheese makes this recipe suitable for those with lactose intolerance.
- Substitute Parmesan with nutritional yeast for a dairy-free variation.
- Fresh chopped garlic can be used instead of garlic powder; reduce quantity according to taste.
- Ensure sun-dried tomatoes and bell peppers are well drained to prevent excess moisture and soggy texture.
- This dish can be customized by adding other vegetables like mushrooms, zucchini, or onions.
- Serve warm with a side of toast or fresh salad for a complete meal.
Keywords: baked eggs, cottage cheese eggs, protein breakfast, healthy breakfast, low lactose recipe, easy breakfast bake
