Baked Cottage Cheese Eggs Recipe

Introduction

Baked Cottage Cheese Eggs is a nutritious and flavorful breakfast option that combines creamy cottage cheese with fresh vegetables and savory spices. This easy-to-make dish is perfect for busy mornings or a comforting brunch.

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 (essential seasoning)
• Pepper to taste (essential seasoning)
• 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) and grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
2. Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
3. Step 3: In a large bowl, whisk the eggs, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
4. Step 4: Stir in the bell peppers, spinach, and sun-dried tomatoes, making sure excess moisture is drained to prevent sogginess.
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

• Use smoked paprika for a deeper, smoky flavor.
• Substitute nutritional yeast for Parmesan to make the dish dairy-free.
• Fresh minced garlic can replace garlic powder for a more robust garlic taste; adjust quantity to your preference.
• Try adding mushrooms or zucchini for extra vegetables.
• Serve with a side of fresh avocado or toast for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess moisture before folding it into the mixture to prevent sogginess.

Is this recipe suitable for a dairy-free diet?

You can make it dairy-free by using lactose-free cottage cheese or a plant-based alternative and substituting Parmesan cheese with nutritional yeast.

Baked Cottage Cheese Eggs Recipe

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★★★★★

4.6 from 91 reviews

Baked Cottage Cheese Eggs is a creamy, protein-packed breakfast or brunch dish that combines smooth blended cottage cheese with eggs and flavorful seasonings. This dish is baked to perfection, resulting in a fluffy, savory custard studded with fresh vegetables and cheese, making it a wholesome and delicious start to your day.

• Author: Grace
• 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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Egg and Cheese Mixture

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 4 large Eggs
• 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

Vegetables

• 1 cup Bell Peppers (drained of excess moisture if using fresh or canned)
• 1 cup Spinach (fresh or thawed frozen)
• 1/2 cup Sun-Dried Tomatoes (drain well to prevent sogginess)

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare it for baking.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish using oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until it becomes smooth and creamy for a silky texture in the bake.
4. Mix Eggs and Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper to combine all flavors evenly.
5. Add Vegetables: Fold in the bell peppers, spinach, and sun-dried tomatoes carefully to spread the veggies throughout the mixture.
6. Pour Mixture into Dish: Pour the prepared egg and cottage cheese mixture into the greased baking dish, making sure to spread it out evenly for uniform cooking.
7. Bake: Place the dish in the preheated oven and bake for 15-17 minutes, or until the edges are set and the center still jiggles slightly when nudged, indicating perfect custard texture.
8. Rest and Serve: Allow the baked eggs to rest for 2-3 minutes after removing from the oven to finish setting before slicing and serving warm.

Notes

• For a dairy-free version, replace cottage cheese with a tofu base and Parmesan cheese with nutritional yeast.
• Ensure to drain vegetables like bell peppers and sun-dried tomatoes thoroughly to avoid excess moisture making the bake soggy.
• You can add fresh garlic instead of garlic powder for a more pungent flavor, adjusting quantity to taste.
• This dish can be prepared ahead and reheated gently in the oven or microwave.
• Use fresh herbs like parsley or basil as an alternative to chives for varied flavors.
• Adjust seasoning carefully as Parmesan cheese adds saltiness.

Keywords: baked eggs, cottage cheese eggs, healthy breakfast, protein breakfast, baked egg casserole, low lactose breakfast