Baked Cottage Cheese Eggs
A delightful protein-packed breakfast combining creamy cottage cheese, rich eggs, and vibrant vegetables, perfect for busy mornings or leisurely brunches.
Ingredients
For the base mix
- 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
- to taste Salt Essential seasoning
- to taste Pepper Essential seasoning
For the vegetables
- 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
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, whisk together the cottage cheese and eggs until well combined.
- Stir in the Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
- Fold in the bell peppers, spinach, and sun-dried tomatoes, mixing gently to ensure even distribution.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Baking
- Bake for 25 to 30 minutes, or until the eggs are set and the top is lightly golden.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
Baked Cottage Cheese Eggs can be customized with various vegetables and spices according to taste preferences. Store leftovers in an airtight container for up to four days, or freeze for up to three months.