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Baked Cottage Cheese Eggs Recipe

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★★★★★

4.8 from 79 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature for baking the eggs evenly.
  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 and to make cleanup easier.
  3. 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.
  4. 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.
  5. 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.
  6. Pour and Spread: Pour the combined mixture into the prepared baking dish, spreading it out evenly for uniform cooking.
  7. 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.
  8. 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

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