Baked Cottage Cheese Eggs with Vegetables and Parmesan Recipe

Introduction

Cheese Eggs are a delightful and protein-packed baked dish that combines creamy cottage cheese with eggs and flavorful vegetables. This easy recipe is perfect for a nutritious breakfast or a light meal any time of the day.

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

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

Tips & Variations

• For a dairy-free version, substitute cottage cheese with firm tofu and replace Parmesan cheese with nutritional yeast.
• Use smoked paprika to add a deeper smoky flavor to the dish.
• Feel free to swap fresh chives with green onions or fresh herbs like parsley for a different flavor profile.
• Drain excess moisture from vegetables like bell peppers and sun-dried tomatoes to avoid a watery bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, being careful not to overcook to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables like spinach, but make sure they are fully thawed and well-drained to avoid excess moisture in the dish.

Is this recipe suitable for meal prep?

Absolutely. Cheese Eggs can be made ahead and stored in the fridge for a quick, high-protein breakfast or snack during the week.

Baked Cottage Cheese Eggs with Vegetables and Parmesan Recipe

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★★★★★

4.8 from 501 reviews

This baked cheese eggs recipe combines creamy cottage cheese with eggs, Parmesan, fresh vegetables, and aromatic spices for a protein-packed and flavorful dish. Perfect for breakfast or brunch, it’s easy to make, nutritious, and adaptable for lactose-free or dairy-free diets.

• Author: Natalie
• 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

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Cheese and Eggs

• 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
• 4 large Eggs
• 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)

Vegetables and Herbs

• 1 cup Bell Peppers (drained of excess moisture if using fresh or jarred)
• 1 cup Spinach (fresh or thawed if frozen)
• 1/2 cup Sun-Dried Tomatoes (drained well)
• 2 tablespoons Fresh Chives (green onion as substitute)

Seasonings

• 1 teaspoon Garlic Powder (or fresh minced garlic, adjusted to taste)
• 1 teaspoon Paprika (smoked paprika optional)
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the dish.
2. Prepare the Baking Dish: Grease a 9-inch pie dish or an 8×8-inch baking dish with oil or cooking spray to prevent sticking.
3. Blend Cottage Cheese: Place the cottage cheese into a food processor and blend for about 30 seconds until it becomes smooth and creamy, ensuring an even texture in the final dish.
4. Mix Eggs and Cheese: In a large bowl, whisk the eggs thoroughly. Gently fold in the blended cottage cheese, Parmesan cheese, chopped chives, garlic powder, paprika, salt, and pepper to combine all flavors well.
5. Add Vegetables: Stir in the prepared bell peppers, spinach, and sun-dried tomatoes evenly into the egg and cheese mixture.
6. Pour into Dish: Transfer the mixture into the greased baking dish and spread it evenly for uniform cooking.
7. Bake: Place the baking dish in the preheated oven and bake for 15-17 minutes or until the edges are set but the center still jiggles slightly, indicating perfect doneness.
8. Rest and Serve: Allow the baked eggs to rest for 2-3 minutes before slicing. Serve warm as a wholesome breakfast or brunch option.

Notes

• Use lactose-free cottage cheese for a lactose-free version.
• Substitute Parmesan with nutritional yeast for a dairy-free alternative.
• Ensure vegetables like bell peppers and sun-dried tomatoes are well drained to avoid excess moisture.
• Adjust seasoning according to personal preference, especially if using fresh garlic which is stronger than garlic powder.
• This dish can be served with a side of toast or fresh salad for a complete meal.

Keywords: baked eggs, cottage cheese, breakfast recipe, healthy eggs, protein breakfast, low lactose breakfast