Baked Cottage Cheese Eggs
A high-protein, customizable breakfast casserole that combines cottage cheese and eggs for a tender, flavorful dish that's perfect for meal prep or lazy brunches.
Ingredients
Main Ingredients
- 1 cup Cottage Cheese (use lactose-free cottage cheese if needed) Full-fat or low-fat based on your calorie goals.
- 4 large Eggs Use large eggs for reliable set and baking time.
- 1/2 cup Parmesan Cheese Replace with nutritional yeast for a dairy-free option.
- 1 cup Bell Peppers Ensure to drain excess moisture.
- 1 cup Spinach Use fresh or frozen, thawed well.
- 1/2 cup Sun-Dried Tomatoes Drain well to prevent sogginess.
Seasonings
- 2 tablespoons Fresh Chives Green onion can be used as a substitute.
- 1 teaspoon Garlic Powder Switch to fresh minced garlic if desired.
- 1 teaspoon Paprika Smoked paprika can enhance the flavor profile.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Dice the bell peppers and coarsely chop the sun-dried tomatoes. If using frozen spinach, squeeze out as much water as possible.
Mix the ingredients
- In a medium bowl, whisk the eggs until pale. Fold in the cottage cheese, parmesan, garlic powder, paprika, salt, and pepper. Add the chopped chives and mix until just combined.
Add veggies
- Stir in the drained bell peppers, spinach, and sun-dried tomatoes. Make sure the mixture looks evenly distributed so each slice has veggies.
Bake the dish
- Grease a small baking dish (8x8 inch works well) and pour the mixture in, smoothing the top. Sprinkle a little extra parmesan on top for a golden finish. Bake for 25–35 minutes, until the center is set and the edges are lightly browned.
Cooling and serving
- Let the bake rest for 5–10 minutes before slicing; this improves texture and makes clean slices. Garnish with extra chives or a pinch of smoked paprika before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–12 minutes or microwave on medium power for 45–60 seconds. For freezing, freeze individual portions for up to 2 months.