Baked Cottage Cheese Eggs Recipe

Introduction

Baked Cottage Cheese Eggs are a creamy, protein-packed dish perfect for breakfast or brunch. This flavorful casserole combines smooth cottage cheese with eggs, fresh vegetables, and aromatic spices for a satisfying meal that’s easy to prepare.

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: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Step 6: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
7. Step 7: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free or plant-based cottage cheese alternatives.
• Adding smoked paprika instead of regular paprika gives the dish a deeper, smoky flavor.
• Drain sun-dried tomatoes and bell peppers well to avoid excess moisture that can make the bake soggy.
• Feel free to swap spinach with kale or swiss chard for a different nutrient profile and taste.
• Fresh minced garlic can be used instead of garlic powder, but adjust quantity to avoid overpowering the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture and store it in the baking dish covered in the refrigerator for up to 24 hours before baking.

What can I use if I don’t have a food processor?

You can blend the cottage cheese using a blender or whisk vigorously to break down curds as much as possible, though a food processor yields the creamiest texture.

Baked Cottage Cheese Eggs Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

Baked Cottage Cheese Eggs is a creamy, protein-packed breakfast dish featuring blended cottage cheese, eggs, and Parmesan cheese baked to perfection. Enhanced with fresh chives, garlic powder, paprika, and a medley of vegetables like bell peppers, spinach, and sun-dried tomatoes, this easy-to-make recipe offers a flavorful, nutritious start to your day.

• Author: Marco
• 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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Cheese & Dairy

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)
• 4 large Eggs (opt for large eggs for best results)

Vegetables & Herbs

• 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)
• 2 tablespoons Fresh Chives (green onion can be used as a substitute)

Seasonings

• 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)

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it is ready for baking the mixture.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy, creating a silky base for the eggs.
4. Mix Ingredients: Whisk the eggs in a large bowl, then gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper to combine everything evenly.
5. Combine Vegetables: Add the bell peppers, spinach, and sun-dried tomatoes to the mixture and fold them in gently to distribute the flavors.
6. Pour Into Dish: Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula for uniform cooking.
7. Bake: Place the dish in the oven and bake for 15-17 minutes, or until the edges are set and the center still jiggles slightly, indicating it is perfectly cooked but not overbaked.
8. Rest & Serve: Remove from oven and let it rest for 2-3 minutes before slicing and serving to allow the dish to firm up slightly and enhance its texture.

Notes

• Use lactose-free cottage cheese to make this recipe lactose-intolerant friendly.
• For a dairy-free version, replace Parmesan cheese with nutritional yeast.
• Smoked paprika adds a nice depth of flavor if you prefer a smoky taste.
• Drain vegetables like bell peppers and sun-dried tomatoes well to avoid excess moisture making the dish soggy.
• You can substitute fresh chives with green onions if needed.
• This dish is best served warm, fresh from the oven.

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