Description
Baked Cottage Cheese Eggs is a delicious, protein-packed breakfast casserole featuring creamy cottage cheese blended with eggs, Parmesan, fresh vegetables, and flavorful seasonings. This easy-to-make dish is baked to golden perfection, offering a nutritious and satisfying start to your day perfect for meal prepping or a hearty brunch.
Ingredients
Scale
Dairy & Eggs
- 2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
- 4 large Eggs (Opt for large eggs for the best texture)
- 1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)
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)
Spices & Seasonings
- 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 ensures the dish cooks evenly and achieves a golden top.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking.
- Blend Cottage Cheese: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy for the best texture.
- Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, chopped fresh chives, garlic powder, paprika, salt, and pepper until well combined.
- Combine with Vegetables: Add the diced bell peppers, spinach, and sun-dried tomatoes into the mixture, folding them evenly throughout.
- Pour Mixture: Pour the complete mixture into the greased baking dish, spreading it evenly to ensure consistent baking.
- Bake: Bake in the preheated oven for 15-17 minutes, or until the edges are set and the center still jiggles slightly to maintain moisture.
- Rest and Serve: Allow the dish to rest for 2-3 minutes after baking to set fully, then slice and serve warm.
Notes
- Use lactose-free cottage cheese to make this recipe suitable for lactose-intolerant individuals.
- Substitute Parmesan cheese with nutritional yeast to make the dish dairy-free.
- Fresh minced garlic can be used instead of garlic powder for a stronger flavor.
- Drain excess moisture from bell peppers and sun-dried tomatoes to prevent a soggy casserole.
- For added flavor, try incorporating smoked paprika instead of regular paprika.
- This recipe is ideal for meal prepping; leftovers keep well refrigerated for up to 3 days.
