Description
Baked Cottage Cheese Eggs is a protein-packed breakfast casserole featuring a creamy blend of cottage cheese, eggs, Parmesan, and fresh vegetables. This easy-to-make dish is perfect for a nutritious and flavorful morning meal that’s both satisfying and wholesome.
Ingredients
Scale
Main 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)
- 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)
Vegetables & Herbs
- 1/4 cup Fresh Chives (Green onions can work as a substitute)
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). This temperature ensures even cooking and helps achieve a beautifully golden surface on the casserole.
- Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your preferred oil or cooking spray to prevent sticking and make for easy serving.
- Blend Cottage Cheese: Place the cottage cheese into a food processor and blend for about 30 seconds until smooth and creamy. This step helps create a fluffy and uniform texture in the casserole.
- Combine Ingredients: In a large bowl, whisk the eggs until well beaten. Gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper until everything is evenly mixed.
- Add Vegetables: Fold the bell peppers, spinach, and sun-dried tomatoes into the mixture, ensuring they are well distributed throughout the batter.
- Transfer to Dish: Pour the combined mixture into the prepared baking dish and spread evenly to form a uniform layer.
- Bake: Place the dish in the preheated oven and bake for 15-17 minutes. The edges should be set firmly while the center may still jiggle slightly when done.
- Rest and Serve: After baking, allow the casserole to rest for 2 to 3 minutes. This helps it firm up for easier slicing and improves flavor melding. Slice and serve warm for a delicious protein-rich breakfast.
Notes
- For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free or dairy-free cottage cheese alternatives.
- Make sure to drain excess moisture from vegetables like bell peppers and sun-dried tomatoes to avoid a soggy casserole.
- Feel free to add or substitute other veggies such as mushrooms or zucchini to customize your breakfast bake.
- Using fresh garlic instead of garlic powder will provide a more intense garlic flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
