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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.

Ingredients

Scale

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

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