Baked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe
Introduction
Start your day with a delicious and protein-packed breakfast that’s both creamy and satisfying. These Baked Cottage Cheese Eggs combine the richness of cottage cheese with fresh vegetables and spices for a nutritious and easy-to-make morning treat.
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
- Step 1: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
- Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
- Step 3: In a large bowl, whisk the eggs and then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
- Step 4: Add the drained bell peppers, spinach, and sun-dried tomatoes to the mixture, folding them in evenly.
- Step 5: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Step 6: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly when moved.
- Step 7: Let the dish rest for 2-3 minutes before slicing and serving warm.
Tips & Variations
- Use smoked paprika for a deeper, smoky flavor that complements the creamy cheese.
- Swap out bell peppers for diced zucchini or mushrooms for a different vegetable twist.
- For a dairy-free version, replace Parmesan cheese with nutritional yeast and use lactose-free cottage cheese or tofu blended until smooth.
- If using frozen spinach, be sure to thaw and squeeze out excess water to avoid a soggy bake.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen for up to 1 month; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can assemble the mixture the night before and keep it covered in the refrigerator. Just bake fresh in the morning for the best texture and flavor.
Is this recipe suitable for meal prep?
Absolutely! This dish keeps well and provides a high-protein breakfast option that can be portioned out for several days.
PrintBaked Cottage Cheese Eggs: Protein-Packed Breakfast Bliss Recipe
Baked Cottage Cheese Eggs is a protein-packed, delicious breakfast recipe that combines creamy cottage cheese, eggs, and vibrant vegetables for a wholesome start to your day. This versatile dish is easy to prepare, baked to perfection, and can be customized with dairy-free and fresh ingredient alternatives.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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)
- 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)
Vegetables and Herbs
- 2 tablespoons Fresh Chives (green onion can be used as a substitute)
- 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 ensure it reaches the ideal temperature for baking the eggs evenly.
- Prepare the baking dish: Grease a 9-inch pie dish or an 8×8-inch baking dish using your favorite oil or a cooking spray to prevent sticking and facilitate easy serving.
- Blend the cottage cheese: Using a food processor, blend the cottage cheese for about 30 seconds until it becomes smooth and creamy, which helps create a fluffier texture in the baked eggs.
- Mix eggs and ingredients: In a large bowl, whisk the eggs thoroughly. Then gently fold in the blended cottage cheese, Parmesan cheese, chopped fresh chives, garlic powder, paprika, salt, and pepper to build the flavorful base.
- Add vegetables and pour mixture: Fold in the drained bell peppers, spinach, and sun-dried tomatoes into the egg and cheese mixture. Pour the entire mixture evenly into the prepared baking dish.
- Bake to perfection: Place the baking dish in the preheated oven and bake for 15-17 minutes until the edges are set and the center still jiggles slightly, indicating a perfect custardy texture.
- Rest and serve: Remove from the oven and allow the baked eggs to rest for 2-3 minutes before slicing. This resting time helps the dish set fully for easier serving.
Notes
- You can substitute lactose-free cottage cheese or nutritional yeast to accommodate dietary needs.
- Drain vegetables well to avoid excess moisture, which can make the baked eggs soggy.
- Adjust seasoning to your taste preferences or try smoked paprika for a deeper flavor.
- Use fresh or thawed frozen spinach depending on availability.
- This dish pairs well with a slice of whole-grain toast or a fresh green salad to round out your breakfast.
Keywords: baked eggs, cottage cheese, protein breakfast, easy breakfast, healthy eggs, baked egg casserole, high protein breakfast
