Baked Cottage Cheese Eggs with Vegetables Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 375°F (190°C) and let it fully preheat to ensure even baking of the eggs.
- 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.
- 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.
- 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.
- Add vegetables: Gently fold in the drained bell peppers, spinach, and sun-dried tomatoes to incorporate the vegetables evenly throughout the egg mixture.
- Pour and spread: Transfer the egg mixture to the prepared baking dish, spreading it out evenly for uniform cooking.
- 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.
- 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
