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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/baked-cottage-cheese-eggs-with-vegetables-recipe/