Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe

Introduction

Baked Cottage Cheese Eggs are a delicious and protein-packed breakfast option that’s both satisfying and easy to prepare. Combining creamy cottage cheese with eggs and flavorful veggies, this dish offers a nutritious start to your day with minimal fuss.

Ingredients

• 1 cup cottage cheese (use lactose-free if needed)
• 4 large eggs
• 1/2 cup Parmesan cheese (or nutritional yeast for a dairy-free option)
• 2 tablespoons fresh chives (green onion can be used as a substitute)
• 1 teaspoon garlic powder (or fresh minced garlic, adjusted to taste)
• 1 teaspoon paprika (smoked paprika recommended for extra flavor)
• Salt, to taste
• Pepper, to taste
• 1 cup bell peppers (drained if they have excess moisture)
• 1 cup spinach (fresh or thawed frozen spinach)
• 1/2 cup sun-dried tomatoes (well drained to avoid sogginess)

Instructions

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

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor that enhances the dish.
• Substitute green onions if fresh chives are unavailable.
• For a dairy-free version, replace Parmesan with nutritional yeast and use lactose-free cottage cheese.
• Drain vegetables well to avoid excess moisture making the eggs watery.
• Add a pinch of crushed red pepper for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of Parmesan?

Yes, you can substitute Parmesan with other cheeses like mozzarella or cheddar, but Parmesan adds a distinct nutty flavor that complements the dish best.

Is this recipe suitable for low-carb diets?

Absolutely. This baked egg dish is low in carbohydrates and high in protein, making it a great option for low-carb or keto-friendly meal plans.

Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe

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★★★★★

4.7 from 86 reviews

Baked Cottage Cheese Eggs are a protein-packed, delicious breakfast option that combines creamy cottage cheese with eggs and flavorful seasonings. This simple baked dish is perfect for a nutritious morning meal, offering a delightful texture and a burst of savory flavors from Parmesan, chives, and paprika.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15-17 minutes
• Total Time: 25-27 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main 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 your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the eggs evenly.
2. Prepare 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 for easy serving.
3. Blend Cottage Cheese – Place the cottage cheese in a food processor and blend for about 30 seconds until smooth and creamy. This creates a silky texture for the egg mixture.
4. Mix Eggs and Cheese – 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 evenly combined.
5. Add Vegetables – Fold in the bell peppers, spinach, and sun-dried tomatoes, making sure excess moisture is drained from the vegetables to avoid a watery dish.
6. Pour Mixture – Transfer the entire egg and vegetable mixture into the greased baking dish and spread it out evenly for uniform cooking.
7. Bake – Bake in the preheated oven for 15 to 17 minutes, or until the edges are set and the center jiggles slightly but is not liquid.
8. Rest and Serve – Remove the dish from the oven and let it rest for 2 to 3 minutes before slicing. This helps the eggs to finish setting and makes for easier serving.

Notes

• Use lactose-free cottage cheese to make this recipe suitable for lactose intolerant individuals.
• Replace Parmesan cheese with nutritional yeast for a dairy-free version.
• Ensure the vegetables are well-drained to prevent excess moisture and sogginess in the casserole.
• Adjust garlic and paprika to taste for desired flavor intensity.
• Allow the baked eggs to rest before serving to improve texture and slicing.

Keywords: baked eggs, cottage cheese eggs, protein breakfast, healthy breakfast, baked egg casserole, low fat breakfast