Baked Cottage Cheese Eggs: Amazing Protein-Packed Breakfast Bliss Recipe

Introduction

Baked Cottage Cheese Eggs make for a delicious and protein-packed breakfast that’s both creamy and satisfying. This easy recipe combines cottage cheese, eggs, and flavorful seasonings baked to perfection. Perfect for a nutritious start to your day or a wholesome snack.

Ingredients

• 1 cup Cottage Cheese (use lactose-free if needed)
• 4 large Eggs (opt for large eggs for best results)
• ½ 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
• Pepper, to taste
• Optional Add-ins:
  • 1 cup Bell Peppers (ensure to drain excess moisture if using)
  • 1 cup Spinach (consider using fresh or frozen, thawed well)
  • ½ cup Sun-Dried Tomatoes (drain well to prevent sogginess)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
2. Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
3. Step 3: In a large bowl, whisk the eggs, then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
4. Step 4: If using any optional add-ins like bell peppers, spinach, or sun-dried tomatoes, fold them into the mixture now.
5. Step 5: Pour the mixture into the prepared baking dish, spreading it evenly.
6. Step 6: Bake for 15-17 minutes or until the edges are set and the center jiggles slightly.
7. Step 7: Let rest for 2-3 minutes before slicing and serving.

Tips & Variations

• For a dairy-free version, substitute Parmesan cheese with nutritional yeast for a cheesy flavor.
• Use smoked paprika instead of regular paprika to add a subtle smoky depth.
• Fresh minced garlic can be used instead of garlic powder—start with 1 clove and adjust to taste.
• Drain any watery vegetables well before adding to prevent sogginess in the baked eggs.

Storage

Store leftover baked cottage cheese eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven until warmed through. This dish does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cottage cheese instead of lactose-free?

Yes, regular cottage cheese works perfectly unless you need to avoid lactose for dietary reasons.

Can I prepare this recipe ahead of time?

Yes, you can prepare the mixture ahead and keep it covered in the fridge for up to 8 hours before baking, making it a convenient option for busy mornings.

Baked Cottage Cheese Eggs: Amazing Protein-Packed Breakfast Bliss Recipe

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★★★★★

4.5 from 75 reviews

Baked Cottage Cheese Eggs is a protein-packed breakfast dish that combines creamy cottage cheese, eggs, and Parmesan cheese seasoned with chives, garlic powder, and paprika. This simple recipe is baked to perfection, offering a nutritious and savory start to your day. Optional vegetables like bell peppers, spinach, and sun-dried tomatoes can be added for extra flavor and nutrients.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Base

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 4 large Eggs (opt for large eggs for best results)
• ½ cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)

Seasoning

• 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
• Pepper, to taste

Optional Add-ins

• 1 cup Bell Peppers (ensure to drain excess moisture if using)
• 1 cup Spinach (consider using fresh or frozen, thawed well)
• ½ cup Sun-Dried Tomatoes (drain well to prevent sogginess)

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature for even baking.
2. Prepare Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: Place the cottage cheese in a food processor and blend for about 30 seconds until it becomes smooth and creamy, which helps achieve a better texture.
4. Mix Ingredients: In a large mixing bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, fresh chives, garlic powder, paprika, salt, and pepper until everything is well combined. If using optional vegetables, fold them in at this stage as well.
5. Pour Mixture into Dish: Pour the mixture evenly into the prepared baking dish, spreading it out smoothly to ensure uniform cooking.
6. Bake: Bake in the preheated oven for 15-17 minutes or until the edges are set and the center still jiggles slightly, indicating perfect doneness without drying out.
7. Rest and Serve: Remove from the oven and let it rest for 2-3 minutes before slicing. This resting time allows the dish to firm up slightly for easier serving and better texture.

Notes

• Use lactose-free cottage cheese to make the recipe lactose-free if needed.
• For a dairy-free alternative, replace Parmesan cheese with nutritional yeast.
• Fresh minced garlic can be used instead of garlic powder for a more intense flavor; adjust quantity to taste.
• Drain any vegetables well before adding to avoid excess moisture that can make the dish soggy.
• This dish can be served warm or at room temperature.

Keywords: baked eggs, cottage cheese breakfast, protein-packed breakfast, healthy breakfast, easy baked eggs, low lactose breakfast