Baked Cottage Cheese Eggs with Vegetables and Parmesan Recipe

Introduction

This baked cottage cheese eggs recipe is a protein-packed, flavorful breakfast that’s easy to prepare and perfect for a nutritious start to your day. Creamy cottage cheese blends with eggs and a mix of vibrant vegetables and seasonings, creating a satisfying dish that’s both light and delicious.

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)
• Salt, to taste (essential seasoning)
• Pepper, to taste (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 your oven to 375°F (190°C) and grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray.
2. Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
3. Step 3: In a large bowl, whisk the eggs well, then gently fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper.
4. Step 4: Stir in the drained bell peppers, spinach, and sun-dried tomatoes to combine evenly.
5. Step 5: Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Step 6: Bake for 15-17 minutes, or until the edges are set and the center still jiggles slightly when moved.
7. Step 7: Allow the dish to rest for 2-3 minutes before slicing and serving warm.

Tips & Variations

• For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free or dairy-free cottage cheese alternatives.
• Smoked paprika adds a nice depth of flavor if you want a slightly smoky taste.
• Fresh garlic can be used instead of garlic powder for a more intense garlic flavor—start with one clove minced and adjust to taste.
• If using frozen spinach, make sure to thaw and drain it very well to avoid excess moisture in the dish.
• Feel free to swap sun-dried tomatoes for cherry tomatoes for a fresher texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warmed through to avoid drying out the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Just let it come to room temperature briefly before baking to ensure even cooking.

Can I add other vegetables or proteins?

Absolutely! Feel free to add mushrooms, zucchini, cooked bacon, or sausage to customize the dish to your taste. Just adjust the baking time slightly if you add a lot of extras.

Baked Cottage Cheese Eggs with Vegetables and Parmesan Recipe

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★★★★★

4.6 from 139 reviews

This baked cheese eggs recipe combines creamy cottage cheese, eggs, and savory seasonings to create a fluffy, protein-packed dish that’s perfect for breakfast or brunch. Enhanced with Parmesan, fresh chives, and flavorful vegetables like bell peppers, spinach, and sun-dried tomatoes, it offers a delightful balance of taste and nutrition. The dish is baked to perfection, resulting in a light and airy texture with a golden top and tender interior.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

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Dairy 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

• 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)
• 2 tablespoons Fresh Chives (green onion can be used as a substitute)

Seasonings

• 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)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the eggs evenly.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking and enable easy serving.
3. Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until it becomes smooth and creamy, which helps create a fluffy texture in the final dish.
4. Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, chopped fresh chives, garlic powder, paprika, salt, and pepper to incorporate all the flavors evenly.
5. Combine with Vegetables: Add the drained bell peppers, spinach, and sun-dried tomatoes to the mixture, folding gently to distribute the vegetables without breaking them down too much.
6. Pour into Dish: Pour the entire mixture into the greased baking dish, spreading it out evenly to ensure uniform cooking.
7. Bake: Place the dish in the preheated oven and bake for 15-17 minutes. The edges should be set, and the center should jiggle slightly when gently shaken, indicating it is perfectly cooked but still moist.
8. Rest and Serve: Remove from the oven and let the baked eggs rest for 2-3 minutes before slicing. This resting allows the dish to firm up slightly for easier serving.

Notes

• You can substitute Parmesan cheese with nutritional yeast to make the recipe dairy-free.
• Use lactose-free cottage cheese if you are lactose intolerant.
• Fresh garlic can replace garlic powder, but adjust quantity to taste.
• Ensure to drain vegetables well to avoid excess moisture that can make the baked eggs soggy.
• This dish can be served warm or at room temperature and pairs well with toast or a fresh salad.

Keywords: baked eggs, cottage cheese eggs, cheesy baked eggs, healthy breakfast, protein-packed eggs, vegetarian breakfast