Baked Cottage Cheese Eggs with Vegetables Recipe

Introduction

This baked cheese eggs recipe is a creamy, flavorful dish perfect for breakfast or brunch. Combining cottage cheese and Parmesan with fresh vegetables, it’s both satisfying and easy to prepare. Enjoy a protein-rich start to your day with minimal fuss.

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
• Pepper, to taste
• 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 your oven to 375°F (190°C) and grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray.
2. Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
3. Step 3: In a large bowl, whisk the eggs until combined, then gently fold in the blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper.
4. Step 4: Stir in the bell peppers, spinach, and sun-dried tomatoes, making sure to drain any excess moisture from the vegetables.
5. Step 5: Pour the mixture evenly into the prepared baking dish.
6. Step 6: Bake for 15-17 minutes or until the edges are set and the center still jiggles slightly.
7. Step 7: Let the dish rest for 2-3 minutes before slicing and serving.

Tips & Variations

• Use smoked paprika to add a subtle smoky flavor that elevates the dish.
• Replace Parmesan with nutritional yeast for a vegan-friendly option.
• Add fresh minced garlic instead of garlic powder for a more vibrant taste, adjusting the amount based on your preference.
• Drain vegetables thoroughly to avoid excess water and soggy eggs.
• Swap chives with green onions if that’s what you have on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, replace cottage cheese with a dairy-free alternative and use nutritional yeast instead of Parmesan cheese to keep the cheesy flavor without dairy.

Can I prepare this dish ahead of time?

Absolutely. You can mix all the ingredients and refrigerate the baking dish for a few hours before baking, or bake it in advance and reheat when ready to serve.

Baked Cottage Cheese Eggs with Vegetables Recipe

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★★★★★

4.9 from 145 reviews

This Baked Cottage Cheese Eggs recipe is a creamy, protein-packed breakfast dish featuring blended cottage cheese mixed with eggs, Parmesan, fresh chives, garlic powder, paprika, and vibrant vegetables like bell peppers, spinach, and sun-dried tomatoes. Baked to perfection, it offers a comforting blend of flavors with a light, fluffy texture, perfect for a nutritious start to your day.

• Author: lucas
• 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

Scale 1x2x3x

Dairy & Eggs

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 4 large Eggs
• 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)

Vegetables & Herbs

• 2 tablespoons Fresh Chives (or green onion as substitute)
• 1 cup Bell Peppers (drained of excess moisture if needed)
• 1 cup Spinach (fresh or frozen, thawed well)
• 1/2 cup Sun-Dried Tomatoes (drained well to prevent sogginess)

Spices & Seasonings

• 1 teaspoon Garlic Powder (or fresh minced garlic to taste)
• 1 teaspoon Paprika (smoked paprika can be used)
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and let it fully preheat to ensure even baking of the eggs.
2. Prepare the baking dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking and ease cleanup.
3. Blend cottage cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until it becomes smooth and creamy, which helps create a silky texture in the final dish.
4. Mix eggs and cheese: In a large bowl, whisk the eggs until frothy. Gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper. Mix until combined but do not overmix.
5. Add vegetables: Gently fold in the drained bell peppers, spinach, and sun-dried tomatoes to incorporate the vegetables evenly throughout the egg mixture.
6. Pour and spread: Transfer the egg mixture to the prepared baking dish, spreading it out evenly for uniform cooking.
7. Bake the eggs: Place the dish in the preheated oven and bake for 15-17 minutes, or until the edges are set and the center jiggles slightly, indicating it is just done.
8. Rest and serve: Allow the baked eggs to rest for 2-3 minutes after removing from the oven. This helps the dish set fully and makes slicing easier. Serve warm.

Notes

• You can substitute nutritional yeast for Parmesan cheese to make the dish dairy-free.
• For a fresher garlic flavor, replace garlic powder with fresh minced garlic but adjust quantity to taste.
• Draining the bell peppers and sun-dried tomatoes well is important to avoid excess moisture, which could make the dish soggy.
• This dish can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• Using fresh herbs enhances the overall flavor, but dried chives or green onion can be used in a pinch.

Keywords: baked eggs, cottage cheese recipe, protein breakfast, low lactose breakfast, creamy baked eggs, healthy eggs bake, vegetable egg casserole