Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe

Introduction

Baked Cottage Cheese Eggs make a delicious, protein-packed breakfast that’s easy to prepare and full of flavor. This dish combines creamy cottage cheese with savory eggs and fresh vegetables for a 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
• Pepper, to taste
• 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).
2. Step 2: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
3. Step 3: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
4. Step 4: Whisk the eggs in a large bowl, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
5. Step 5: Stir in the bell peppers, spinach, and sun-dried tomatoes until evenly combined.
6. Step 6: Pour the mixture into the prepared baking dish, spreading it evenly.
7. Step 7: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
8. Step 8: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• For a dairy-free option, replace Parmesan cheese with nutritional yeast and use lactose-free or vegan cottage cheese alternatives.
• If you prefer a stronger garlic flavor, use fresh minced garlic instead of garlic powder, adjusting the quantity to taste.
• Smoked paprika adds a nice depth, but regular paprika works fine if you don’t have it on hand.
• Drain any excess moisture from vegetables like bell peppers and sun-dried tomatoes to prevent sogginess in the bake.

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. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a food processor?

Yes, you can use a blender or mix the cottage cheese with a whisk or fork, but blending gives the creamiest texture.

Can I add other vegetables or proteins?

Absolutely! Feel free to include mushrooms, zucchini, or cooked bacon to customize the bake to your taste.

Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe

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★★★★★

4.8 from 57 reviews

Enjoy a protein-packed, delicious breakfast with these Baked Cottage Cheese Eggs. This easy, savory dish combines creamy cottage cheese, fresh eggs, and flavorful veggies baked to perfection, making a wholesome start to your day.

• Author: Mia
• 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

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Primary 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)

Vegetables and Herbs

• 1 cup Bell Peppers (drained of excess moisture)
• 1 cup Spinach (fresh or frozen, thawed well)
• 1/2 cup Sun-Dried Tomatoes (drained well)
• 2 tablespoons Fresh Chives (green onion can be used as a substitute)

Seasonings

• 1 teaspoon Garlic Powder (or fresh minced garlic to taste)
• 1 teaspoon Paprika (smoked paprika for enhanced flavor)
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: In a food processor, blend the cottage cheese for about 30 seconds until it becomes smooth and creamy.
4. Mix Ingredients: In a large bowl, whisk the eggs thoroughly, then gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper until well combined.
5. Add Vegetables: Fold in the drained bell peppers, spinach, and sun-dried tomatoes into the egg mixture evenly.
6. Transfer and Spread: Pour the mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
7. Bake: Bake in the preheated oven for 15-17 minutes or until the edges are set and the center still jiggles slightly when nudged.
8. Rest and Serve: Remove from the oven and let it rest for 2-3 minutes to finish setting, then slice and serve warm.

Notes

• For a dairy-free version, replace the Parmesan cheese with nutritional yeast.
• Use lactose-free cottage cheese if you are sensitive to lactose.
• Ensure sun-dried tomatoes and bell peppers are well drained to avoid excess moisture.
• Adjust garlic powder and paprika according to your taste preference.
• This dish can be served with a side of fresh toast or salad for a complete meal.

Keywords: baked eggs, cottage cheese recipe, protein breakfast, healthy breakfast, easy baked eggs, low lactose breakfast, vegetarian breakfast