Description
Baked Cottage Cheese Eggs is a protein-packed breakfast casserole featuring creamy blended cottage cheese, eggs, Parmesan cheese, and a medley of fresh vegetables and spices. Baked to perfection until golden and slightly jiggly in the center, this dish is nutritious, flavorful, and great for a wholesome start to your day.
Ingredients
Scale
Dairy & Eggs
- 2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
- 4 large Eggs (Opt for large eggs for the best texture)
- 1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)
Vegetables & Herbs
- 1/4 cup Fresh Chives (Green onions can work as a substitute)
- 1 cup Bell Peppers (Be sure to drain excess moisture if using)
- 1 cup Spinach (Fresh or frozen (thawed well) works beautifully)
- 1/4 cup Sun-Dried Tomatoes (Drain well to prevent sogginess)
Spices & Seasonings
- 1 teaspoon Garlic Powder (Switch to fresh minced garlic for a more robust flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Pepper (Adjust according to your spice preference)
- 1 teaspoon Paprika (Smoked paprika can deepen the flavor profile)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). This temperature ensures even cooking and helps achieve a beautiful golden top on the casserole.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your preferred oil or cooking spray to prevent sticking.
- Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for 30 seconds until smooth and creamy for better texture in the dish.
- Combine 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, mixing until all ingredients are well combined.
- Add Vegetables: Fold in the drained bell peppers, spinach, and sun-dried tomatoes evenly into the egg and cheese mixture.
- Pour Mixture into Dish: Transfer the combined mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
- Bake: Place the dish in the oven and bake for 15-17 minutes until the edges are set and the center is still slightly jiggly, indicating it is perfectly cooked but still moist.
- Rest and Serve: Remove from oven and let the baked eggs rest for 2-3 minutes before slicing. Serve warm for a protein-rich breakfast.
Notes
- Use lactose-free cottage cheese to accommodate lactose intolerance.
- Substitute Parmesan with nutritional yeast for a dairy-free or vegan-friendly option.
- Fresh minced garlic can replace garlic powder for a more intense garlic flavor.
- Ensure vegetables are well-drained to prevent excess moisture making the casserole soggy.
- Letting the dish rest after baking helps it set and makes it easier to serve.
