Description

Baked Cottage Cheese Eggs is a delicious and protein-packed breakfast casserole combining creamy cottage cheese, eggs, and a medley of fresh vegetables. This easy-to-make dish is perfect for a nutritious morning meal that is both satisfying and flavorful, featuring bell peppers, spinach, sun-dried tomatoes, and touches of garlic and paprika to enhance the savory profile.

Ingredients

Scale

Primary Ingredients

2 cups Cottage Cheese (Use lactose-free for dietary restrictions)
4 large Eggs (Opt for large eggs for the best texture)
1/2 cup Parmesan Cheese (Substitute with nutritional yeast for a dairy-free option)

Seasonings and Herbs

1 teaspoon Garlic Powder (Switch to fresh minced garlic for a more robust flavor)
1 teaspoon Salt (Adjust to taste)
1/2 teaspoon Pepper (Adjust according to your spice preference)
1 teaspoon Paprika (Smoked paprika can deepen the flavor profile)
1/4 cup Fresh Chives (Green onions can work as a substitute)

Vegetables

1 cup Bell Peppers (Be sure to drain excess moisture if using)
1 cup Spinach (Fresh or frozen, thawed well, works beautifully)
1/4 cup Sun-Dried Tomatoes (Drain well to prevent sogginess)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). This ensures even cooking and helps achieve a nicely browned top.
Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish lightly with oil or cooking spray to prevent sticking.
Blend Cottage Cheese: Blend the cottage cheese in a food processor for about 30 seconds until you achieve a smooth, creamy texture, which will integrate better in the mixture.
Mix Eggs and Ingredients: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese along with Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper until well combined.
Add Vegetables: Fold in the bell peppers, spinach, and sun-dried tomatoes evenly into the egg and cheese mixture.
Pour Mixture into Dish: Transfer the mixture into the prepared baking dish and spread it evenly to ensure uniform baking.
Bake: Bake in the preheated oven for 15-17 minutes, until the edges are set and the center has a slight jiggle, indicating it is cooked but still moist.
Rest and Serve: Allow the casserole to rest for 2-3 minutes after baking to set further, then slice and serve warm for a delightful breakfast.

Notes

For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free cottage cheese or a plant-based alternative.
You can customize the vegetables by adding mushrooms, zucchini, or tomatoes according to your preference.
Fresh herbs like parsley or basil can be added for more aromatic flavor.
Ensure excess moisture is drained from vegetables like bell peppers and sun-dried tomatoes to avoid a soggy casserole.
Serve with whole-grain toast or a side salad for a balanced meal.
This dish can be prepared in advance and refrigerated; reheat gently before serving.