Baked Cottage Cheese Eggs with Vegetables Recipe

Introduction

Baked Cottage Cheese Eggs are a creamy, protein-packed breakfast or brunch option that’s quick and easy to prepare. Combining smooth cottage cheese with eggs and flavorful veggies, this dish is both comforting and nutritious.

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 the oven to 375°F (190°C).
2. Step 2: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
3. Step 3: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
4. Step 4: Whisk the eggs in a large bowl, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
5. Step 5: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Step 6: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
7. Step 7: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• Use smoked paprika instead of regular paprika for a deeper flavor.
• For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free or vegan cottage cheese alternatives.
• Drain excess moisture from bell peppers and sun-dried tomatoes to avoid sogginess.
• Fresh minced garlic can replace garlic powder for a more vibrant garlic taste—adjust quantity to preference.
• Green onions make a nice substitute if fresh chives aren’t available.

Storage

Store leftover baked cottage cheese eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven until warmed through to avoid drying out. This dish does not freeze well due to its creamy texture.

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 store it in the baking dish covered in the fridge for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking directly from cold.

Can I add other vegetables or herbs?

Absolutely! Feel free to add mushrooms, zucchini, or fresh herbs like parsley or basil to customize the flavors to your liking.

Baked Cottage Cheese Eggs with Vegetables Recipe

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Baked Cottage Cheese Eggs is a creamy, protein-packed breakfast or brunch dish combining smooth blended cottage cheese with eggs, Parmesan, and fresh vegetables, baked to perfection for a light and flavorful meal.

• Author: Maya
• 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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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 Herbs

• 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 right baking temperature for the eggs.
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.
3. Blend Cottage Cheese: In a food processor, blend the cottage cheese for about 30 seconds until it becomes smooth and creamy.
4. Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper until evenly combined.
5. Add Vegetables: Stir in the bell peppers, spinach, and sun-dried tomatoes, ensuring excess moisture is drained to avoid sogginess.
6. Bake: Pour the mixture evenly into the prepared baking dish. Bake for 15-17 minutes, until the edges are set and the center jiggles slightly.
7. Rest and Serve: Remove from the oven and let rest for 2-3 minutes before slicing and serving to allow the eggs to finish setting.

Notes

• You can substitute nutritional yeast for Parmesan if you want a dairy-free version.
• Use lactose-free cottage cheese for a low-lactose alternative.
• Smoked paprika adds a nice depth of flavor but regular paprika works fine too.
• Ensure sun-dried tomatoes and bell peppers are drained well to prevent excess moisture in the bake.
• Fresh herbs like chives add brightness; green onion can be used as a substitute.
• Resting the bake before slicing helps improve texture and presentation.

Keywords: baked eggs, cottage cheese recipes, healthy breakfast, protein-packed breakfast, easy egg bake, low lactose breakfast