Baked Cottage Cheese Eggs: Amazing Protein-Packed Breakfast Bliss

As I stood in my kitchen one Saturday morning, I wanted to whip up something that was not only delicious but also hearty enough to kickstart my day. That’s when the idea of Baked Cottage Cheese Eggs came to mind. These little protein-packed delights have quite a story one that started with a leftover tub of cottage cheese sitting in my fridge, waiting for inspiration. The result? A dish that’s become a staple in my household, giving us the energy boost we all need.

What Makes This So Good

• High Protein: Packed with cottage cheese and eggs, this dish keeps you full longer.
• Versatile Ingredients: You can easily swap out some veggies or cheeses based on what you have on hand.
• Easy Prep: Just mix the ingredients and let the oven do the work.
• Flavorful: The combination of sun-dried tomatoes and spices adds a delicious twist.

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)
• To taste: Salt and Pepper
• 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)

Smart Swaps

• Dairy-Free: Use nutritional yeast instead of Parmesan cheese.
• Herb Alterations: If you don’t have chives, parsley or basil could work.
• Veggie Variations: Swap chopped zucchini or mushrooms for bell peppers for a different twist.

Sourcing Tips

• Freshness: Always choose organic eggs if possible; they tend to have richer flavors.
• Ripeness: Look for firm, brightly colored bell peppers and vibrant spinach leaves for the best taste.

How to Make Baked Cottage Cheese Eggs

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Mix the Base: In a large bowl, combine the cottage cheese, eggs, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper. Mix until well blended.
3. Add Veggies: Fold in the bell peppers, spinach, and sun-dried tomatoes into the mixture until everything is evenly coated.
4. Prepare Baking Dish: Lightly grease a baking dish or muffin tin for portion control.
5. Pour Mixture: Transfer the mixture into your greased dish and spread it evenly.
6. Bake: Place in the oven and bake for about 30-35 minutes, until the top is golden brown and set.
7. Cool & Serve: Allow to cool for a few minutes before slicing and serving. Enjoy warm, perhaps with a sprinkle of extra chives on top!

Pro Tips

• Make-Ahead: Prepare the mixture the night before and bake it in the morning for an effortless breakfast.
• Transport: These eggs are great for meal prep. Store portions in airtight containers for easy grab-and-go meals.
• Re-Crisp: If you have leftovers, a quick 5-minute pop in the toaster oven can help revive the crisp texture without making them soggy.

Variations

1. Mediterranean Twist: Add olives and feta cheese for a tangy flavor.
2. Spicy Version: Include chopped jalapeños or a dash of hot sauce for an extra kick.
3. Greens Galore: Mix in kale or arugula for added nutrition.

Serving Ideas

These Baked Cottage Cheese Eggs can be enjoyed on their own or served with avocado slices, a side of fresh fruit, or whole-grain toast to make a complete meal.

Storage & Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in 30-second intervals until warmed through or place in the oven for a few minutes until heated evenly.

FAQs

1. Can I use frozen vegetables?
   Yes! Just make sure to thaw and drain them well before adding to the mixture.

2. How can I make this dish lower in fat?
   You can substitute the cottage cheese with low-fat varieties and reduce or omit the cheese.

3. What if I don’t have sun-dried tomatoes?
   You can skip them entirely or replace them with diced fresh tomatoes, but be cautious of added moisture.

Baked Cottage Cheese Eggs

Print Recipe

Pin Recipe

A delicious and protein-packed breakfast made with cottage cheese, eggs, and a medley of vegetables.

• Total Time: 50 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 cup Cottage Cheese
• 4 large Eggs
• 1/2 cup Parmesan Cheese
• 2 tablespoons Fresh Chives
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• Salt and Pepper to taste
• 1 cup Bell Peppers
• 1 cup Spinach
• 1/2 cup Sun-Dried Tomatoes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper. Mix until well blended.
3. Fold in bell peppers, spinach, and sun-dried tomatoes until everything is evenly coated.
4. Lightly grease a baking dish or muffin tin for portion control.
5. Transfer the mixture into the greased dish and spread it evenly.
6. Place in the oven and bake for about 30-35 minutes, until the top is golden brown and set.
7. Allow to cool for a few minutes before slicing and serving. Enjoy warm!

Notes

Great for meal prep; store in airtight containers for easy grab-and-go meals.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian