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Baked Cottage Cheese Eggs

A delicious and protein-packed breakfast dish that can be customized with your favorite vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cottage cheese, eggs, and Parmesan cheese until well mixed.
  3. Add chives, garlic powder, paprika, salt, and pepper. Stir to combine.
  4. Gently fold in the bell peppers, spinach, and sun-dried tomatoes.
  5. Pour the mixture into a greased baking dish.
Baking
  1. Bake for about 25-30 minutes or until the eggs are set and the top is slightly golden.
  2. Remove from the oven and let it cool for a few minutes before slicing.

Notes

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. For a creamier texture, blend all ingredients together instead of mixing.