Baked Cottage Cheese Eggs with Vegetables Recipe

Introduction

Cottage Cheese Eggs make a delicious and protein-packed breakfast or brunch option. This baked dish combines creamy cottage cheese with eggs and fresh vegetables, creating a light yet satisfying meal that’s easy to prepare and customize.

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)
• to taste Salt (essential seasoning)
• to taste Pepper (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).
2. Step 2: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
3. Step 3: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
4. Step 4: Whisk the eggs in a large bowl, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
5. Step 5: Fold in the bell peppers, spinach, and sun-dried tomatoes, mixing evenly.
6. Step 6: Pour the mixture into the prepared baking dish, spreading it evenly.
7. Step 7: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
8. Step 8: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• For a dairy-free version, replace Parmesan cheese with nutritional yeast and use lactose-free or vegan cottage cheese alternatives.
• Use smoked paprika to add a subtle smoky depth to the dish.
• Fresh minced garlic can substitute garlic powder for a more intense flavor; adjust quantity to taste.
• Try adding your favorite herbs like thyme or basil for added aroma.
• If using frozen spinach, be sure to thaw and squeeze out excess moisture to avoid a watery bake.

Storage

Store leftover baked cottage cheese eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cottage cheese instead of lactose-free?

Yes, regular cottage cheese works well. Use lactose-free only if you have lactose intolerance or sensitivity.

Is this recipe suitable for meal prep?

Absolutely. It reheats nicely and provides a high-protein option for breakfast or snacks throughout the week.

Baked Cottage Cheese Eggs with Vegetables Recipe

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★★★★★

4.9 from 102 reviews

Delicious and protein-packed baked cottage cheese eggs featuring creamy blended cottage cheese, eggs, Parmesan, fresh chives, and vibrant veggies such as bell peppers, spinach, and sun-dried tomatoes. This savory dish is perfect for a nutritious breakfast or brunch with a flavorful, fluffy texture and effortless preparation.

• Author: Grace
• 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 1x2x3x

Main 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)
• to taste Salt (essential seasoning)
• to taste Pepper (essential seasoning)

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

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cottage cheese eggs.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: Place the cottage cheese into a food processor and blend for about 30 seconds until it becomes smooth and creamy, enhancing the texture of the eggs.
4. Mix 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 until well combined.
5. Combine with Vegetables: Stir in the bell peppers, spinach, and sun-dried tomatoes ensuring they are evenly distributed throughout the egg mixture.
6. Pour Mixture: Transfer the combined mixture into the prepared baking dish, spreading it evenly for consistent baking.
7. Bake: Bake in the preheated oven for 15-17 minutes, or until the edges are set and the center still jiggles slightly, indicating a perfect fluffy texture.
8. Rest and Serve: Allow the baked eggs to rest for 2-3 minutes before slicing. Serve warm and enjoy your protein-rich meal.

Notes

• Use lactose-free cottage cheese for a lactose-intolerant option.
• Substitute Parmesan cheese with nutritional yeast for a dairy-free variation.
• Smoked paprika adds a nice depth of flavor but can be replaced with regular paprika.
• Make sure to properly drain sun-dried tomatoes and bell peppers to avoid excess moisture in the dish.
• Fresh or well-thawed frozen spinach works best to maintain texture.
• This dish can be customized by adding your favorite veggies or fresh herbs.
• Serving warm enhances the creamy texture and flavors.

Keywords: baked eggs, cottage cheese eggs, protein breakfast, healthy breakfast, low lactose recipe, savory eggs, vegetable egg bake