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Baked Cottage Cheese Eggs

A simple, protein-rich breakfast featuring creamy cottage cheese and eggs, perfect for beginners and flexible with customizable vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Cottage Cheese Use lactose-free cottage cheese if needed
  • 4 large Eggs Opt for large eggs for best results
  • 1/2 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
  • 1/2 cup Sun-Dried Tomatoes Drain well to prevent sogginess

Method
 

Preparation
  1. Ensure your vegetables are drained and roughly uniform in size for even cooking.
Mixing
  1. Combine the eggs and cottage cheese until the color and texture are consistent.
  2. The mixture should look smooth and speckled.
Incorporating Vegetables
  1. Add the bell peppers, spinach, and sun-dried tomatoes, distributing them evenly throughout the mixture.
Baking
  1. Bake until the top is golden and the center is set but still slightly jiggly.
Resting
  1. Allow the finished dish to sit for a few minutes before slicing to help pieces hold together.

Notes

Small imperfections like a slightly browning top are normal and add flavor. Allow enough time for baked goods to rest before cutting.