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Baked Cottage Cheese Eggs

A creamy, savory, and protein-packed breakfast that's easy to make and perfect for the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheese and Eggs
  • 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
Vegetables and Seasoning
  • 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
Additional Ingredients
  • 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

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, mix together the cottage cheese, eggs, and Parmesan cheese until well combined.
  3. Stir in the chives, garlic powder, paprika, salt, and pepper.
  4. Add in the bell peppers, spinach, and sun-dried tomatoes, folding gently to combine.
  5. Pour the mixture into a greased baking dish and smooth the top.
Baking
  1. Bake for about 25-30 minutes or until set and golden.
  2. Let cool slightly before slicing and serving.

Notes

Serve fresh out of the oven, and consider topping with extra chives or avocado. Store leftovers in the fridge for up to four days or freeze portions for later.