Description
This Baked Cottage Cheese Eggs recipe is a delicious and protein-packed breakfast or brunch option that combines creamy cottage cheese, eggs, and a medley of fresh vegetables. Baked to perfection with a touch of Parmesan and aromatic spices, it’s both satisfying and nutritious, perfect for a wholesome start to your day.
Ingredients
Scale
Primary Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1/2 cup Parmesan cheese (or nutritional yeast for dairy-free)
- 2 tablespoons fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Vegetables
- 1 cup bell peppers, chopped
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the egg mixture.
- Mix Ingredients: In a mixing bowl, whisk together the cottage cheese, eggs, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper until the mixture is smooth and well combined.
- Add Vegetables: Gently fold in the chopped bell peppers, spinach, and sun-dried tomatoes to incorporate the vegetables without breaking the mixture.
- Prepare Baking Dish: Grease a baking dish with a little oil or butter, then pour in the egg and vegetable mixture, spreading it evenly.
- Bake: Bake the mixture in the preheated oven for approximately 20 minutes, or until the eggs are set and the top is lightly golden brown.
- Cool and Serve: Remove from the oven and allow it to cool slightly before slicing into portions. Serve warm for best flavor.
Notes
- You can substitute Parmesan cheese with nutritional yeast to keep this recipe dairy-free.
- Add your favorite vegetables or herbs to customize the flavor.
- For a crispier top, broil for the last 2 minutes but watch carefully to prevent burning.
- This dish pairs well with whole-grain toast or a fresh green salad.
- Store leftovers covered in the refrigerator for up to 3 days.
