Baked Cottage Cheese Eggs

A delicious and protein-packed breakfast dish made with cottage cheese, eggs, and vibrant vegetables. Perfect for meal prep and versatile for any flavor preference.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

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.
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.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine cottage cheese, eggs, and Parmesan cheese. Mix well until fully blended.
Stir in chives, garlic powder, paprika, salt, and pepper. Mix until evenly distributed.
Add bell peppers, spinach, and sun-dried tomatoes to the mixture. Fold gently to incorporate.
Pour the mixture into a greased baking dish or a muffin tin for individual servings.

Baking

Bake in the preheated oven for about 25-30 minutes or until the eggs are set and slightly golden.
Allow to cool for a few minutes before serving.

Notes

Serve warm, garnished with additional fresh herbs or a sprinkle of cheese if desired. Can be enjoyed alone or with a side of whole-grain toast. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.