Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe
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.
- 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
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
- Preheat Oven – Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the eggs evenly.
- 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.
- 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.
- 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.
- 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.
- Pour Mixture – Transfer the entire egg and vegetable mixture into the greased baking dish and spread it out evenly for uniform cooking.
- 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.
- 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
