Baked Cottage Cheese Eggs Recipe

Introduction

Baked Cottage Cheese Eggs are a delicious and protein-packed breakfast option that’s both creamy and flavorful. This simple dish combines the richness of cottage cheese with fresh vegetables and spices, baked to perfection for an easy and satisfying start to your day.

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)
• Salt, to taste (essential seasoning)
• Pepper, to taste (essential seasoning)
• 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. Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite 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: Whisk the eggs in a large bowl. Gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
4. Step 4: Pour the mixture into the prepared baking dish, spreading it evenly. Add the bell peppers, spinach, and sun-dried tomatoes on top or folded in as preferred.
5. Step 5: Bake for 15–17 minutes or until the edges are set and the center jiggles slightly.
6. Step 6: Let the baked eggs rest for 2–3 minutes before slicing and serving.

Tips & Variations

• Use smoked paprika instead of regular paprika for a deeper smoky flavor.
• Swap Parmesan cheese for nutritional yeast to keep this recipe dairy-free.
• Drain any excess moisture from vegetables to prevent a soggy texture.
• Add fresh herbs like parsley or basil for a bright, fresh taste.

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. For best texture, avoid overheating to keep the eggs from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs and dairy cheese, which are not vegan. However, you can try replacing eggs with a plant-based egg substitute and Parmesan cheese with nutritional yeast, though texture and flavor may vary.

Is it necessary to blend the cottage cheese?

Blending cottage cheese creates a smoother, creamier texture in the baked eggs. If you prefer a chunkier texture, you can skip blending, but the overall consistency will be different.

Baked Cottage Cheese Eggs Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

This Baked Cottage Cheese Eggs recipe offers a creamy, protein-packed breakfast or brunch option that combines the richness of cottage cheese with eggs and flavorful additions like Parmesan, chives, bell peppers, spinach, and sun-dried tomatoes. Baked to perfection in the oven, this dish is simple to prepare, nutritious, and customizable to dietary needs with easy substitutions.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 4 large Eggs
• 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
• to taste Pepper

Vegetables

• 1 cup Bell Peppers (ensure to drain excess moisture if using)
• 1 cup Spinach (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 optimal baking temperature while you prepare the ingredients.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish evenly with your preferred cooking oil or spray to prevent sticking and allow easy removal.
3. Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for approximately 30 seconds until it becomes smooth and creamy, which aids in a silky texture in the final bake.
4. Mix Eggs and Ingredients: In a large mixing bowl, whisk the eggs until fully combined. Gently fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper to create a well-seasoned custard base.
5. Add Vegetables: Incorporate the bell peppers, spinach, and sun-dried tomatoes into the mixture, ensuring even distribution for balanced flavor and texture.
6. Pour Mixture: Transfer the combined mixture into the greased baking dish, spreading it out evenly to ensure uniform cooking.
7. Bake: Place the baking dish in the preheated oven and bake for 15 to 17 minutes, or until the edges are set and the center is still slightly jiggly, indicating it is just cooked through.
8. Rest and Serve: Remove the dish from the oven and allow it to rest for 2 to 3 minutes. This resting time helps the eggs to finish setting and makes slicing easier. Serve warm.

Notes

• Substitute lactose-free cottage cheese to make the recipe suitable for lactose intolerance.
• Use nutritional yeast instead of Parmesan cheese to create a dairy-free version.
• Fresh or frozen spinach can be used; make sure to thaw and drain frozen spinach well to avoid sogginess.
• Smoked paprika adds a deeper flavor if you prefer a smoky taste.
• You can swap fresh chives with green onions if that’s what you have on hand.
• This dish can be served as a breakfast, brunch, or light dinner option.

Keywords: baked eggs, cottage cheese eggs, healthy breakfast, high protein breakfast, baked egg casserole, low lactose recipe, easy brunch recipe