Introduction

Baked Cottage Cheese Eggs are a creamy, protein-packed breakfast or brunch option that’s simple to prepare. This dish combines smooth cottage cheese with eggs and flavorful ingredients for a satisfying, savory bake. It’s perfect for weekdays or leisurely weekends.

A round, thick, golden-brown baked dish sits on a white plate against a white marbled texture background. The dish has a slightly charred, crispy top layer with deep golden and dark brown spots, showing a textured, cheesy surface with small green herb pieces sprinkled on top. Below this crust is a creamy, pale yellow middle layer that appears soft and smooth. The base layer is white and crumbly, likely cheese, slightly visible around the edges. Another identical dish sits blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
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 until well combined.
Step 4: Stir in the bell peppers, spinach, and sun-dried tomatoes, ensuring any excess moisture is drained from the vegetables.
Step 5: Pour the mixture into the prepared baking dish, spreading it out evenly.
Step 6: Bake for 15-17 minutes or until the edges are set and the center still jiggles slightly.
Step 7: Let the bake rest for 2-3 minutes before slicing and serving.

Tips & Variations

For a dairy-free version, replace Parmesan cheese with nutritional yeast for a cheesy flavor.
Use smoked paprika instead of regular paprika to add a subtle smoky depth.
If using frozen spinach, be sure to thaw and squeeze out all excess water to avoid a watery bake.
Fresh minced garlic can be swapped in for garlic powder, adjusting the quantity to taste for a more pronounced garlic flavor.
Green onions work well instead of chives for a slightly different onion note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain the creamy texture. This dish doesn’t freeze well due to its delicate texture.

How to Serve

Three cheese roll-ups sit on a white plate with a smooth matte texture, placed on a white marbled surface. Each roll-up has two distinct layers: the bottom layer is a creamy white, soft cheese with a slightly crumbly texture, while the top layer is a golden-brown melted cheese forming a shiny, caramelized, and slightly bubbly spiral. The tops are lightly sprinkled with small pieces of fresh green herbs, adding color contrast and freshness. The edges of the top layer are browned with a crispy texture, showing the cheese’s melted and baked nature. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs and cheese, so it’s not vegan. However, you can experiment with vegan egg substitutes and plant-based cheeses to create a similar bake.

Can I prepare this dish ahead of time?

Yes, you can mix all the ingredients and refrigerate the mixture overnight, then bake it fresh in the morning. Just allow the dish to come to room temperature before baking for even cooking.

Baked Cottage Cheese Eggs with Vegetables Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

A delicious and protein-packed baked egg casserole featuring creamy cottage cheese, Parmesan, and vibrant veggies like bell peppers, spinach, and sun-dried tomatoes. This easy, wholesome dish is perfect for breakfast or brunch and offers a creamy texture with savory flavors, baked to perfection in just under 20 minutes.

Author: Elias
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

Dairy & Eggs

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)

Vegetables & Herbs

2 tablespoons Fresh Chives (green onion can be used as a substitute)
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)

Spices & Seasonings

1 teaspoon Garlic Powder (switch to fresh minced garlic if desired, adjusting to taste)
1 teaspoon Paprika (smoked paprika can enhance the flavor profile)
to taste Salt (essential seasoning)
to taste Pepper (essential seasoning)

Instructions

Preheat the Oven: Start by heating your oven to 375°F (190°C) to ensure even baking temperature for your egg casserole.
Prepare the Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with your preferred oil or cooking spray to prevent sticking.
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 nice texture.
Mix Wet Ingredients & Seasonings: In a large bowl, whisk the eggs thoroughly, then gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper until fully combined.
Add Vegetables: Incorporate the bell peppers, spinach, and sun-dried tomatoes into the mixture, mixing carefully to distribute evenly.
Pour & Spread: Pour the combined mixture into your prepared baking dish, spreading it out evenly to ensure consistent cooking.
Bake: Place the dish in the oven and bake for 15-17 minutes, or until the edges are set and the center still jiggles slightly, indicating a creamy custard-like consistency.
Rest & Serve: Remove from oven and let the casserole rest for 2 to 3 minutes before slicing and serving, allowing it to set perfectly.

Notes

Use lactose-free cottage cheese to make this recipe suitable for lactose-intolerant individuals.
Replace Parmesan cheese with nutritional yeast for a dairy-free or vegan-friendly alternative.
Drain excess moisture from vegetables like bell peppers and sun-dried tomatoes to avoid a watery casserole.
For a smoky flavor, try using smoked paprika instead of regular paprika.
This dish reheats well and makes excellent leftovers for breakfast or snacks.

Keywords: Baked cottage cheese eggs, healthy breakfast, baked egg casserole, protein breakfast, low lactose breakfast, easy brunch recipe