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Baked Cottage Cheese Eggs with Vegetables Recipe

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★★★★★

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.

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

  1. Preheat the Oven: Start by heating your oven to 375°F (190°C) to ensure even baking temperature for your egg casserole.
  2. 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.
  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 nice texture.
  4. 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.
  5. Add Vegetables: Incorporate the bell peppers, spinach, and sun-dried tomatoes into the mixture, mixing carefully to distribute evenly.
  6. Pour & Spread: Pour the combined mixture into your prepared baking dish, spreading it out evenly to ensure consistent cooking.
  7. 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.
  8. 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

Find it online: https://tastygenius.com/baked-cottage-cheese-eggs-with-vegetables-recipe/