Description
Baked Cottage Cheese Eggs is a protein-packed breakfast casserole featuring creamy blended cottage cheese, eggs, Parmesan, and fresh vegetables. This easy, savory dish bakes to a fluffy, golden finish, making it a nutritious and satisfying morning meal rich in flavor and texture.
Ingredients
Scale
Cheese & 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) works beautifully)
- 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 Oven: Preheat your oven to 375°F (190°C). This temperature ensures even cooking and helps achieve a beautiful golden top.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your preferred oil or cooking spray to prevent sticking.
- Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until it becomes smooth and creamy, which improves the texture of the baked eggs.
- Combine Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, chopped fresh chives, garlic powder, paprika, salt, and pepper until everything is well incorporated.
- Add Vegetables: Fold in the drained bell peppers, spinach (fresh or thoroughly thawed if frozen), and sun-dried tomatoes, ensuring an even distribution of the colorful vegetables.
- Pour Mixture: Transfer the combined mixture into the prepared baking dish, spreading it 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 to indicate perfect doneness without overcooking.
- Rest and Serve: Remove from the oven and let the dish rest for 2-3 minutes. This allows the eggs to finish setting and makes slicing easier. Serve warm for a delicious protein-packed breakfast.
Notes
- Use lactose-free cottage cheese to make this recipe suitable for lactose-intolerant individuals.
- Substitute Parmesan with nutritional yeast for a dairy-free option.
- Fresh minced garlic can replace garlic powder for a stronger garlic flavor.
- Drain vegetables thoroughly to avoid excess moisture, which can affect the bake’s texture.
- Letting the dish rest before slicing enhances texture and ease of serving.
