Description
Deliciously creamy baked cottage cheese eggs combined with Parmesan, fresh vegetables, and flavorful herbs, perfect for a protein-packed breakfast or brunch that’s both satisfying and nutritious.
Ingredients
Scale
Main Ingredients
- 1 cup Cottage Cheese
- 4 large Eggs
- ½ cup Parmesan Cheese
- 2 tablespoons Fresh Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- to taste Salt
- to taste Pepper
Vegetables
- 1 cup Bell Peppers
- 1 cup Spinach
- ½ cup Sun-Dried Tomatoes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish evenly.
- Mix Dairy and Eggs: In a mixing bowl, thoroughly combine the cottage cheese, eggs, and Parmesan cheese to form a creamy base.
- Add Seasonings: Incorporate fresh chives, garlic powder, paprika, salt, and pepper into the mixture. Stir well to distribute the flavors.
- Fold in Vegetables: Gently fold in the bell peppers, spinach, and sun-dried tomatoes if using, ensuring they are evenly spread without breaking them up too much.
- Transfer to Baking Dish: Pour the prepared mixture into a greased baking dish to prevent sticking.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes until the eggs are set, cooked through, and lightly golden on top.
- Cool and Serve: Allow the baked eggs to cool slightly before slicing and serving to enhance flavors and texture.
Notes
- You can customize the vegetables based on your preference or what’s in season.
- Use fresh Parmesan for best flavor and melt quality.
- To make it lower in sodium, reduce or omit the added salt.
- This dish is perfect warmed up the next day and makes great leftovers.
- For a dairy-free version, substitute cottage cheese and Parmesan with appropriate alternatives, although texture and flavor will vary.
