Baked Cottage Cheese Eggs with Vegetables and Sun-Dried Tomatoes Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the correct temperature for baking the eggs evenly.
- 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.
- 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.
- 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.
- Add Vegetables: Fold in the diced bell peppers, thawed spinach, and drained sun-dried tomatoes into the egg and cheese mixture, distributing them evenly.
- Pour Mixture: Pour the entire mixture into the prepared baking dish, using a spatula to spread it out evenly to ensure consistent baking.
- 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.
- 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
