Description
Baked Cottage Cheese Eggs is a delicious, protein-packed breakfast casserole that combines smooth cottage cheese with eggs, Parmesan, fresh vegetables, and aromatic spices. This wholesome dish is baked to perfection, delivering a creamy texture with a golden top, making it an ideal nutritious start to your day.
Ingredients
Scale
Dairy and Eggs
- 2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
- 4 large Eggs (Opt for large eggs for the best texture)
- 1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)
Vegetables and Herbs
- 1/4 cup Fresh Chives (Green onions can work as a substitute)
- 1 cup Bell Peppers (Be sure to drain excess moisture if using)
- 1 cup Spinach (Fresh or frozen, thawed well works beautifully)
- 1/4 cup Sun-Dried Tomatoes (Drain well to prevent sogginess)
Spices and Seasonings
- 1 teaspoon Garlic Powder (Switch to fresh minced garlic for a more robust flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Pepper (Adjust according to your spice preference)
- 1 teaspoon Paprika (Smoked paprika can deepen the flavor profile)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). This temperature allows for even cooking and a beautiful golden top.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your preferred oil or cooking spray to prevent sticking.
- Blend Cottage Cheese: Blend the cottage cheese in a food processor for 30 seconds until it becomes smooth and creamy for a better texture in the casserole.
- Mix Wet Ingredients: In a large bowl, whisk the eggs thoroughly to blend the yolks and whites evenly.
- Combine Ingredients: Gently fold the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper into the beaten eggs, mixing gently to maintain fluffiness.
- Add Vegetables: Incorporate the drained bell peppers, spinach, and sun-dried tomatoes into the mixture, ensuring even distribution.
- Bake: Pour the entire mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 15-17 minutes until the edges are set and the center has a slight jiggle.
- Rest and Serve: Let the dish rest for 2-3 minutes after baking to allow it to set fully before slicing and serving.
Notes
- For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free cottage cheese or a dairy-free alternative.
- You can swap fresh chives with green onions for a milder onion flavor.
- Make sure to drain excess moisture from bell peppers and sun-dried tomatoes to avoid a soggy casserole.
- Adjust salt and spices according to your taste preference.
- This dish pairs wonderfully with a side of fresh fruit or whole-grain toast for a balanced breakfast.
