Description
Baked Cottage Cheese Eggs offer a delicious and protein-packed start to your day. This recipe is perfect for Protein Breakfast Recipes and works well as an Egg Muffins Recipe. Enjoy a tasty, nutritious meal with ease.
Ingredients
Scale
- 1 cup Cottage Cheese use lactose-free cottage cheese if needed
- 4 large Eggs opt for large eggs for best results
- ½ 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 essential seasoning
- to taste Pepper essential seasoning
- 1 cup Bell Peppers ensure to drain excess moisture if using
- 1 cup Spinach consider using fresh or frozen thawed well
- ½ cup Sun-Dried Tomatoes drain well to prevent sogginess
Instructions
- Warm up your oven to 375°F or 190°C and prepare a 9 inch pie dish or 8×8 inch baking dish by oiling it lightly.
- Blend the cottage cheese in a food processor until it becomes smooth and creamy, about 30 seconds.
- Beat the eggs in a big bowl, then fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper gently.
- Pour the combined mixture evenly into your baking dish.
- Bake for 15 to 17 minutes until the edges are firm but the center still jiggles a bit.
- Allow it to rest for 2 to 3 minutes before cutting and serving.
Notes
- Baked Cottage Cheese Eggs can be made ahead and kept refrigerated for up to 3 days
- Warm gently before serving
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 1g + 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg