Baked Cottage Cheese Eggs with Vegetables and Sun-Dried Tomatoes Recipe

Introduction

Baked Cottage Cheese Eggs are a delicious and protein-packed breakfast option that’s simple to prepare. Combining creamy cottage cheese with fresh vegetables and eggs, this dish is both nutritious and satisfying. It’s perfect for a quick morning meal or a healthy brunch.

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)
• Salt to taste (essential seasoning)
• Pepper to taste (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)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or individual ramekins.
2. Step 2: In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, Parmesan cheese, garlic powder, paprika, salt, and pepper until well combined.
3. Step 3: Fold in the chopped bell peppers, spinach, sun-dried tomatoes, and fresh chives gently, distributing the ingredients evenly throughout the mixture.
4. Step 4: Pour the mixture into the prepared baking dish or divide among ramekins.
5. Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the eggs are set and the top is lightly golden.
6. Step 6: Remove from the oven, let cool for a few minutes, then serve warm.

Tips & Variations

• For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use lactose-free cottage cheese or a plant-based alternative.
• Try adding fresh herbs like parsley or basil for extra flavor.
• If using frozen spinach, make sure to thaw completely and squeeze out excess water to avoid a watery dish.
• Smoked paprika can add a nice smoky depth to the eggs.
• Serve with a side of whole-grain toast or fresh fruit for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For best texture, avoid overheating, which can make the eggs rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture the night before and store it in the refrigerator. Bake it fresh in the morning for best results.

Can I add other vegetables to this dish?

Absolutely! Mushrooms, zucchini, or tomatoes work well. Just be sure to cook or drain vegetables that have high water content to keep the bake from becoming soggy.

Baked Cottage Cheese Eggs with Vegetables and Sun-Dried Tomatoes Recipe

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★★★★★

4.9 from 141 reviews

This Baked Cottage Cheese Eggs recipe combines creamy cottage cheese and fluffy eggs with a vibrant mix of vegetables and savory seasonings, baked to perfection for a satisfying, protein-packed breakfast or brunch option. Featuring bell peppers, spinach, sun-dried tomatoes, and a touch of Parmesan cheese, it’s an easy, nutritious dish that delivers bold flavors and wholesome ingredients in a low-carb, gluten-free format.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dairy & Eggs

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 4 large Eggs
• 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)

Vegetables

• 1 cup Bell Peppers (drained of excess moisture)
• 1 cup Spinach (fresh or frozen, thawed well)
• 1/2 cup Sun-Dried Tomatoes (drained well)

Seasonings & Herbs

• 2 tablespoons Fresh Chives (green onion as substitute)
• 1 teaspoon Garlic Powder (or fresh minced garlic to taste)
• 1 teaspoon Paprika (smoked paprika optional)
• Salt to taste
• Pepper to taste

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the egg mixture.
2. Prepare the veggie mix: Drain any excess moisture from the bell peppers and sun-dried tomatoes. If using frozen spinach, ensure it is thawed and well drained to avoid sogginess.
3. Combine ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper until smooth. Fold in the prepared bell peppers, spinach, and sun-dried tomatoes gently to incorporate evenly.
4. Transfer to baking dish: Pour the combined mixture into a greased or lined baking dish, spreading it evenly for consistent cooking.
5. Bake: Place the baking dish into the preheated oven and bake for approximately 25-30 minutes, or until the eggs are set and the top is lightly golden.
6. Cool and serve: Remove from oven and let it cool for a few minutes. Slice into portions and serve warm, garnished with extra fresh chives if desired.

Notes

• Ensure all vegetables are well drained to keep the dish from becoming watery.
• For a dairy-free version, substitute Parmesan with nutritional yeast and use lactose-free cottage cheese or omit it.
• Adjust garlic and paprika amounts according to taste preference for mild or bold flavor.
• This dish can be prepared ahead and reheated in the oven or microwave.
• Use fresh eggs for best texture and flavor results.

Keywords: baked eggs, cottage cheese recipe, breakfast casserole, high protein breakfast, gluten free breakfast, healthy brunch recipe