Baked Cottage Cheese Eggs
A delightful breakfast dish combining creamy cottage cheese, fluffy eggs, and vibrant vegetables, perfect for a protein-packed start to your day.
Ingredients
For the egg mixture
- 1 cup Cottage Cheese Use lactose-free cottage cheese for lactose intolerance.
- 4 large Eggs Large eggs yield a fluffier bake.
- 1/2 cup Parmesan Cheese Can be replaced with nutritional yeast for a dairy-free option.
- 2 tablespoons Fresh Chives Green onions can be used as a replacement.
- 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
- 1 teaspoon Paprika Smoked paprika enhances the dish further.
- to taste Salt and Pepper Essential seasonings to balance flavors.
For the vegetables
- 1 cup Bell Peppers Choose colorful varieties and chop into bite-sized pieces.
- 1 cup Spinach Fresh or frozen; if frozen, thaw and drain well.
- 1/2 cup Sun-Dried Tomatoes Ensure to drain well to prevent soggy texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the chopped bell peppers and spinach on medium heat for about 3-4 minutes.
- In a mixing bowl, whisk together the eggs, cottage cheese, grated Parmesan, chopped chives, garlic powder, paprika, salt, and pepper.
- Gently fold the sautéed bell peppers, spinach, and sun-dried tomatoes into the egg mixture.
- Grease a medium-sized baking dish and pour your mixture in, smoothing out the top.
Baking
- Bake in the preheated oven for about 25-30 minutes until the top lightly browns and the edges set.
- Let the dish cool for a few minutes before slicing to enhance flavors.
Notes
Avoid overbaking to maintain fluffiness. Drain vegetables and sun-dried tomatoes well to prevent a watery dish.