Baked Cottage Cheese Eggs (Printable Version)
A creamy baked dish combining cottage cheese, eggs, and fresh vegetables for a nutritious start.
# Everything You’ll Need:
→ Dairy
01 -
8.5 oz cottage cheese (lactose-free optional)
02 -
1.75 oz finely grated Parmesan cheese (nutritional yeast as dairy-free substitute)
03 -
4 large eggs
→ Vegetables & Herbs
04 -
1 cup diced bell peppers (drained if jarred or frozen)
05 -
1 cup fresh or thawed spinach
06 -
0.25 cup sun-dried tomatoes (well drained)
07 -
2 tablespoons fresh chives, finely sliced (green onion optional)
→ Seasonings
08 -
1 teaspoon garlic powder (or minced fresh garlic to taste)
09 -
1 teaspoon paprika (smoked paprika for deeper flavor)
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps to Cook:
01 -
Set oven to 375°F. Lightly grease a 9-inch pie dish or 8-inch square baking pan with oil or non-stick spray.
02 -
Process cottage cheese in a food processor for about 30 seconds until smooth and creamy.
03 -
In a large bowl, whisk eggs, then fold in blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and black pepper until fully incorporated.
04 -
Gently fold diced bell peppers, spinach, and sun-dried tomatoes into the mixture, ensuring even distribution.
05 -
Pour mixture evenly into the prepared dish and smooth the surface with a spatula. Bake for 15 to 17 minutes until edges are set and center remains slightly jiggly.
06 -
Let rest 2 to 3 minutes before slicing. Serve warm.
# Extra Suggestions:
01 -
Use lactose-free cottage cheese to make this dish dairy-free.
02 -
Customize by adding preferred vegetables or fresh herbs.
03 -
Pair with a side salad for a balanced meal.