Baked Cottage Cheese Eggs

Enjoy a delicious and easy-to-make breakfast or brunch with these protein-packed baked cottage cheese eggs, featuring fresh vegetables and savory seasonings.

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Prep Time 5

Cook Time 20

Resting Time 3

Total Time 28

Servings: 1 serving

Course: Breakfast, Brunch

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 cup Cottage Cheese use lactose-free cottage cheese if needed
4 count Eggs large, 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 tsp Salt essential seasoning, adjust to personal preference
to taste tsp Pepper essential seasoning, freshly ground preferred for best flavor
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

Equipment

Baking Dish
Food Processor
Large Bowl
Whisk

Method

Preheat the oven to 375°F (190°C).
Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
Whisk the eggs in a large bowl and then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 15-17 minutes or until the edges are set, and the center jiggles slightly.
Let rest for 2-3 minutes before slicing and serving.

Notes

This versatile dish is perfect for meal prep. You can easily adapt the vegetables to your liking; just remember to drain any excess moisture for the best texture. Serve warm and enjoy!