Description
Baked Cottage Cheese Eggs is a protein-packed breakfast casserole that combines creamy cottage cheese, eggs, Parmesan, and fresh vegetables, baked to perfection for a nutritious and flavorful morning meal. This easy-to-make dish offers a wholesome start to your day with a smooth texture and a golden crust.
Ingredients
Scale
Cheese & Dairy
- 2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
- 1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)
- 4 large Eggs (Opt for large eggs for the best texture)
Vegetables & Herbs
- 1/4 cup Fresh Chives (Green onions can work as a substitute)
- 1 cup Bell Peppers (Be sure to drain excess moisture if using)
- 1 cup Spinach (Fresh or frozen (thawed well) works beautifully)
- 1/4 cup Sun-Dried Tomatoes (Drain well to prevent sogginess)
Seasonings & Spices
- 1 teaspoon Garlic Powder (Switch to fresh minced garlic for a more robust flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Pepper (Adjust according to your spice preference)
- 1 teaspoon Paprika (Smoked paprika can deepen the flavor profile)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). This temperature ensures even cooking and a nicely browned top crust.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish using your preferred oil or cooking spray to prevent sticking and help with easy serving.
- Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until the texture is smooth and creamy, which helps create a consistent custard-like base.
- Mix Wet Ingredients: In a large bowl, whisk the eggs thoroughly. Then gently fold in the blended cottage cheese along with Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper to create a seasoned mixture.
- Add Vegetables: Fold in the drained bell peppers, spinach, and sun-dried tomatoes evenly into the egg and cheese mixture to distribute flavors and textures throughout.
- Fill Baking Dish: Pour the combined mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 15-17 minutes until the edges are set firmly and the center still jiggles slightly, indicating perfect doneness.
- Rest and Serve: Remove the dish from the oven and let it rest for 2-3 minutes to finish setting. Slice and serve warm for a satisfying protein-rich breakfast.
Notes
- Use lactose-free cottage cheese to accommodate lactose-sensitive diets.
- Substitute Parmesan cheese with nutritional yeast for a dairy-free/vegan alternative.
- Fresh garlic can replace garlic powder for a stronger garlic flavor.
- Drain vegetables like bell peppers and sun-dried tomatoes thoroughly to avoid excess moisture affecting the bake.
- Allow the baked eggs to rest before slicing to ensure clean cuts and a better texture.
