Baked Cottage Cheese Eggs

A protein-packed and flavorful breakfast option that is easy to prepare and customizable with your favorite vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

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, 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

Method

Preparation

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.

Cooking

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.

Notes

Serve warm, cut into squares or wedges. They can be enjoyed on their own or paired with toast and fresh fruit. Optionally, sprinkle with extra chives or a dash of hot sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions as needed.