Baked Cottage Cheese Eggs with Vegetables and Sun-Dried Tomatoes Recipe

Introduction

Baked Cottage Cheese Eggs are a creamy, protein-packed breakfast or brunch option that’s easy to prepare. This dish combines smooth cottage cheese with eggs and flavorful additions for a satisfying meal that bakes to perfection.

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 (essential seasoning)
• Pepper to taste (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)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
3. Step 3: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
4. Step 4: Whisk the eggs in a large bowl and then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
5. Step 5: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Step 6: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
7. Step 7: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• Use smoked paprika to add a subtle smoky depth to the eggs.
• Swap Parmesan for nutritional yeast to make this recipe dairy-free.
• Fresh minced garlic can replace garlic powder for a more vibrant flavor—adjust amount to taste.
• Drain vegetables like bell peppers and sun-dried tomatoes thoroughly to avoid excess moisture.
• Try adding other fresh herbs such as parsley or basil for an herby twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well if thoroughly thawed and drained to remove excess water before adding to the mixture.

Is it possible to make this recipe vegan?

While this recipe relies on eggs and cheese, you can try substituting with vegan egg replacers and dairy-free cheeses, though the texture and flavor will differ.

Baked Cottage Cheese Eggs with Vegetables and Sun-Dried Tomatoes Recipe

Print Recipe

★★★★★

4.5 from 143 reviews

Baked Cottage Cheese Eggs are a creamy, protein-packed breakfast casserole combining smooth blended cottage cheese with eggs, Parmesan, fresh herbs, and flavorful vegetables. This easy-to-make baked dish offers a delicious and nutritious way to start your day with a perfect balance of protein and vegetables.

• Author: Rico
• 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

Cheese & Eggs

• 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)

Vegetables & Herbs

• 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)
• 2 tablespoons Fresh Chives (green onion can be used as a substitute)

Seasonings

• 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)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the correct temperature for baking the eggs evenly.
2. Prepare Baking Dish: Lightly grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking and promote even cooking.
3. Blend Cottage Cheese: In a food processor, blend the cottage cheese for about 30 seconds until smooth and creamy. This creates a silky texture that will blend well with the eggs.
4. Mix Ingredients: In a large bowl, whisk the eggs until combined. Gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper until evenly mixed.
5. Add Vegetables: Fold in the diced bell peppers, thawed spinach, and drained sun-dried tomatoes into the egg and cheese mixture, distributing them evenly.
6. Pour Mixture: Pour the entire mixture into the prepared baking dish, using a spatula to spread it out evenly to ensure consistent baking.
7. Bake: Place the dish in the oven and bake for 15-17 minutes or until the edges are set and the center jiggles slightly when moved, indicating it’s perfectly baked.
8. Rest and Serve: Remove from the oven and let the baked eggs rest for 2-3 minutes. This allows the dish to finish setting and makes it easier to slice and serve.

Notes

• Use lactose-free cottage cheese if you are lactose intolerant or prefer a dairy-free option.
• For a dairy-free version, substitute Parmesan cheese with nutritional yeast.
• Drain excess moisture from bell peppers and sun-dried tomatoes to avoid sogginess in the dish.
• You can replace fresh chives with green onions if desired.
• Smoked paprika adds a deeper flavor but regular paprika works perfectly fine.
• Letting the dish rest after baking makes slicing cleaner and enhances texture.

Keywords: baked eggs, cottage cheese eggs, healthy breakfast, protein-packed breakfast, vegetarian breakfast casserole