Why Make This Recipe
Baked Cottage Cheese Eggs are a fantastic way to start your day. Packed with protein and flavor, they make for an easy and filling breakfast. If you’re looking for a meal that will keep you energized throughout the morning, this is it! With simple ingredients and quick preparation, it can fit perfectly into any busy lifestyle. Plus, it is versatile – you can customize it with your favorite vegetables or spices.
How to Make Baked Cottage Cheese Eggs
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)
- 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)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, eggs, and Parmesan cheese. Whisk everything together until it’s well mixed.
- Add the chives, garlic powder, paprika, salt, and pepper to the mixture. Stir well.
- Gently fold in the bell peppers, spinach, and sun-dried tomatoes until evenly distributed.
- Grease a baking dish and pour the mixture into it, spreading it out evenly.
- Bake for 25-30 minutes or until the eggs are set and lightly golden on top.
- Remove from the oven and let it cool slightly before serving.
How to Serve Baked Cottage Cheese Eggs
Serve Baked Cottage Cheese Eggs warm, cut into squares or wedges. They can be enjoyed on their own or paired with toast and a side of fresh fruit for a wholesome breakfast. You can sprinkle a few extra chives or a dash of hot sauce on top for added flavor.
How to Store Baked Cottage Cheese Eggs
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Reheat individual portions in the microwave or in the oven until warmed through.
Tips to Make Baked Cottage Cheese Eggs
- Make sure to drain any excess moisture from your vegetables, especially if using frozen spinach or jarred sun-dried tomatoes.
- Experiment with different vegetables based on what you have at home; zucchini, mushrooms, or kale work wonderfully too!
- If you prefer a creamier texture, add a splash of milk or cream to the egg mixture.
Variation
You can easily turn this dish into a Mexican-inspired breakfast by adding black beans, corn, and swapping the bell peppers for jalapeños. Topping it with avocado and salsa adds a festive touch!
FAQs
1. Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs, but the texture and flavor will differ slightly.
2. Is this recipe suitable for meal prep?
Absolutely! Baked Cottage Cheese Eggs are perfect for meal prep and can be stored and reheated for several days.
3. Can I freeze Baked Cottage Cheese Eggs?
Yes, you can freeze portions in an airtight container. Just thaw and reheat for a quick and easy breakfast option!
Baked Cottage Cheese Eggs
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cottage cheese, eggs, and Parmesan cheese. Whisk everything together until well mixed.
- Add the chives, garlic powder, paprika, salt, and pepper to the mixture. Stir well.
- Gently fold in the bell peppers, spinach, and sun-dried tomatoes until evenly distributed.
- Grease a baking dish and pour the mixture into it, spreading it out evenly.
- Bake for 25-30 minutes or until the eggs are set and lightly golden on top.
- Remove from the oven and let it cool slightly before serving.
