Baked Cottage Cheese Eggs
A hearty and nutritious baked dish featuring cottage cheese, eggs, and vibrant vegetables, perfect for breakfast any day of the week.
Ingredients
Base Ingredients
- 1 cup Cottage Cheese Use regular or lactose-free.
- 4 large Eggs Large eggs provide better structure.
- 1/2 cup Parmesan Cheese Nutritional yeast can be used as a substitute.
Flavor Additives
- 2 tablespoons Fresh Chives Can be substituted with green onions.
- 1 teaspoon Garlic Powder Fresh minced garlic can be used for a punchier flavor.
- 1 teaspoon Paprika Regular or smoked paprika works well.
- Salt and Pepper To taste.
Vegetables
- 1 cup Bell Peppers Any color, ensure to drain excess moisture.
- 1 cup Spinach Fresh or frozen; thaw frozen before using.
- 1/2 cup Sun-Dried Tomatoes Drain well for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the cottage cheese and eggs until well combined.
- Stir in the Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper, mixing well.
- Gently fold in the drained bell peppers, spinach, and sun-dried tomatoes.
- Pour the mixture into a greased baking dish, spreading it evenly.
Baking
- Bake in the preheated oven for about 30–35 minutes, or until set in the middle and golden on top.
- Let it rest for a few moments before serving.
Notes
This dish can be stored in an airtight container in the fridge for up to three days. Can also be frozen. Adjust baking time if doubling the recipe.