Why Make This Recipe
Baked Cottage Cheese Eggs are not just delicious; they are also packed with protein, making them a perfect choice for breakfast. This recipe is easy to prepare and can be customized with your favorite vegetables. Plus, it’s a great way to start your day on a healthy note, keeping you full and energized.
How to Make Baked Cottage Cheese Eggs
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)
- 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)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, eggs, and Parmesan cheese until well mixed.
- Add chives, garlic powder, paprika, salt, and pepper. Stir to combine.
- Gently fold in the bell peppers, spinach, and sun-dried tomatoes.
- Pour the mixture into a greased baking dish.
- Bake for about 25-30 minutes or until the eggs are set and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes before slicing.
How to Serve Baked Cottage Cheese Eggs
Baked Cottage Cheese Eggs can be served warm straight from the oven. They make a great dish for breakfast or brunch when paired with toast or a fresh salad. You can also garnish them with additional fresh chives or herbs for added flavor.
How to Store Baked Cottage Cheese Eggs
To store leftover Baked Cottage Cheese Eggs, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can reheat them in the microwave or an oven for a quick meal.
Tips to Make Baked Cottage Cheese Eggs
- Make sure to drain any excess moisture from the vegetables to keep the dish from getting soggy.
- Experiment with different vegetables, like zucchini or broccoli, to find your favorite combo.
- If you prefer a creamier texture, you can blend all the ingredients together instead of mixing them by hand.
Variation
Feel free to add cooked bacon or sausage for a heartier dish. You can also switch up the cheese or leave it out altogether for a lighter version.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the mixture the night before and bake it in the morning for a quick breakfast.
2. Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free, making it a good option for those with gluten sensitivities.
3. Can I use frozen vegetables?
Absolutely! Just be sure to thaw and drain any excess liquid from the frozen vegetables before adding them to the mixture.
Baked Cottage Cheese Eggs
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, eggs, and Parmesan cheese until well mixed.
- Add chives, garlic powder, paprika, salt, and pepper. Stir to combine.
- Gently fold in the bell peppers, spinach, and sun-dried tomatoes.
- Pour the mixture into a greased baking dish.
- Bake for about 25-30 minutes or until the eggs are set and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes before slicing.