Baked Cottage Cheese Eggs
A protein-packed breakfast dish made with cottage cheese, eggs, and colorful vegetables, perfect for any time of day.
Ingredients
Main Ingredients
- 1 cup Cottage Cheese Use lactose-free if needed.
- 4 large Eggs Large eggs work best.
- 1/2 cup Parmesan Cheese Alternatively, use nutritional yeast for a dairy-free option.
Seasonings
- 2 tablespoons Fresh Chives Chopped; can substitute with green onions.
- 1 teaspoon Garlic Powder Or use fresh minced garlic.
- 1 teaspoon Paprika Smoked paprika can enhance flavor.
- to taste Salt and Pepper Essential seasonings.
Vegetables
- 1 cup Bell Peppers Fresh or roasted; drain excess moisture if roasted.
- 1 cup Spinach Frozen works; thaw and drain well.
- 1/2 cup Sun-Dried Tomatoes Drain them well before use.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch baking dish with olive oil or cooking spray.
- In a large bowl, combine the cottage cheese and eggs. Whisk until creamy.
- Stir in the Parmesan cheese, chives, garlic powder, paprika, and salt and pepper.
- Fold in the bell peppers, spinach, and sun-dried tomatoes.
- Pour the mixture into the prepared baking dish and spread evenly.
Baking
- Bake for 25-30 minutes, checking for doneness.
- Let cool slightly before slicing and serving.
Notes
Serve with a vibrant side salad or crispy avocado toast. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 8gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 400mgFiber: 2gSugar: 4g
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