Description
Baked Cottage Cheese Eggs is a protein-packed delight, perfect for a nutritious breakfast or brunch option.
Ingredients
Scale
- 240 g cottage cheese (use lactose-free if needed)
- 4 large eggs
- 50 g finely grated Parmesan cheese (substitute nutritional yeast for dairy-free)
- 2 tablespoons fresh chives, finely sliced (substitute with green onion if desired)
- 1 teaspoon garlic powder (use minced fresh garlic as an alternative, adjust to taste)
- 1 teaspoon paprika (smoked paprika can be used for a deeper flavor)
- Salt, to taste
- Black pepper, to taste
- 1 cup diced bell peppers (drain excess moisture if using jarred or frozen)
- 1 cup spinach, fresh or well-thawed from frozen
- 60 g sun-dried tomatoes, thoroughly drained
Instructions
- Preheat oven to 190°C. Lightly grease a 23 cm pie dish or a 20×20 cm baking dish with oil or non-stick spray.
- Process cottage cheese in a food processor for approximately 30 seconds until smooth and creamy.
- In a large mixing bowl, whisk the eggs, then gently fold in the blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper until thoroughly combined.
- Fold in bell peppers, spinach, and sun-dried tomatoes if using, ensuring ingredients are evenly distributed.
- Pour the mixture into the prepared baking dish. Spread evenly with a spatula.
- Bake for 15–17 minutes or until the edges are set and the center is slightly jiggly.
- Allow to rest for 2–3 minutes before slicing and serving warm.
Notes
- Use lactose-free cottage cheese for a dairy-free option.
- Feel free to customize with additional vegetables or herbs.
- Serve with a side salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg