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Baked Cottage Cheese Eggs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/baked-cottage-cheese-eggs-recipe/