Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe
These Baked Cottage Cheese Eggs are a protein-packed, creamy, and flavorful breakfast option. Combining blended cottage cheese with eggs, Parmesan, fresh chives, and a medley of colorful vegetables, this dish offers a nutritious and satisfying start to your day. Baked to perfection, it provides a creamy texture with a savory flavor profile, ideal for those seeking a wholesome and easy-to-make breakfast.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Total Time: 25-27 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Cheese and 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)
Eggs and Seasonings
- 4 large Eggs (opt for large eggs for best results)
- 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
Vegetables and Add-ins
- 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
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the egg mixture.
- Prepare baking dish: Grease a 9-inch pie dish or an 8×8-inch baking dish lightly with oil or cooking spray to prevent sticking.
- Blend cottage cheese: In a food processor, blend the cottage cheese for about 30 seconds until it reaches a smooth and creamy consistency, which will add a rich texture to the eggs.
- Mix eggs and seasonings: 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.
- Add vegetables: Incorporate the bell peppers, spinach, and sun-dried tomatoes into the egg mixture, ensuring they are evenly distributed throughout.
- Pour and spread: Transfer the mixture into the prepared baking dish and spread it evenly for uniform baking.
- Bake: Place the dish in the oven and bake for 15-17 minutes. The edges should be set, and the center will jiggle slightly when done.
- Rest and serve: Remove from the oven and let it rest for 2-3 minutes before slicing. Serve warm for a delicious and filling breakfast.
Notes
- You can substitute lactose-free cottage cheese for a lactose-free version or nutritional yeast for a dairy-free alternative to Parmesan cheese.
- Fresh garlic can be used instead of garlic powder; adjust the amount based on your taste preferences.
- Ensure vegetables are drained well, especially sun-dried tomatoes and bell peppers, to avoid excess moisture in the bake.
- This dish can be customized with other vegetables or herbs such as mushrooms, tomatoes, or basil.
- Allowing the bake to rest after cooking helps it to set fully and improves slicing.
Keywords: baked eggs, cottage cheese breakfast, protein-packed breakfast, healthy baked eggs, low lactose breakfast
