Description
Baked Cottage Cheese Eggs is a protein-packed, savory breakfast dish combining creamy cottage cheese, eggs, Parmesan, and fresh veggies baked to perfection. This easy-to-make, nutritious casserole offers a delicious way to start your day with a rich blend of flavors and textures, perfect for meal prep or a hearty morning meal.
Ingredients
Scale
Dairy & Eggs
- 2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
- 4 large Eggs (Opt for large eggs for the best texture)
- 1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)
Vegetables & Herbs
- 1/4 cup Fresh Chives (Green onions can work as a substitute)
- 1 cup Bell Peppers (Be sure to drain excess moisture if using)
- 1 cup Spinach (Fresh or frozen, thawed well)
- 1/4 cup Sun-Dried Tomatoes (Drain well to prevent sogginess)
Spices & Seasonings
- 1 teaspoon Garlic Powder (Switch to fresh minced garlic for a more robust flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Pepper (Adjust according to your spice preference)
- 1 teaspoon Paprika (Smoked paprika can deepen the flavor profile)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure even cooking and achieve a beautiful golden top on the baked eggs.
- Prepare the baking dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking and make serving easier.
- Blend the cottage cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until smooth and creamy, which will create a more uniform texture in the final bake.
- Mix the ingredients: In a large bowl, whisk the eggs until combined. Gently fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper, ensuring all ingredients are incorporated evenly.
- Add veggies to the mixture: Finally, fold in the bell peppers, spinach, and sun-dried tomatoes into the egg and cheese mixture, distributing the vegetables evenly throughout.
- Pour into baking dish: Transfer the mixture into the prepared dish and spread it out evenly for uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 15-17 minutes until the edges are set and the center still jiggles slightly, indicating it is perfectly cooked while remaining moist.
- Rest and serve: Remove the baked eggs from the oven and let them rest for 2-3 minutes to set further. Slice and serve warm for a satisfying breakfast experience.
Notes
- Using lactose-free cottage cheese makes this dish suitable for those with lactose intolerance.
- Substitute Parmesan cheese with nutritional yeast for a dairy-free and vegan-friendly alteration.
- If using fresh garlic instead of garlic powder, mince finely and add to taste for a stronger flavor.
- Drain vegetables well to avoid excess moisture that could affect the bake’s texture.
- Serve this dish with a side of fresh fruit or whole-grain toast for a balanced breakfast.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
