Go Back
Baked cottage cheese eggs served on a plate with vegetables, a healthy breakfast dish.

Baked Cottage Cheese Eggs

A nutritious and protein-packed breakfast option that combines cottage cheese, eggs, and colorful veggies, ideal for busy mornings or leisurely brunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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
Vegetables and Seasonings
  • 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
  • to taste Salt Essential seasoning
  • to taste Pepper 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cottage cheese, eggs, and Parmesan cheese. Mix until well blended.
  3. Add the chives, garlic powder, paprika, salt, and pepper into the mixture.
  4. Stir in the bell peppers, spinach, and sun-dried tomatoes until evenly distributed.
  5. Pour the mixture into a greased baking dish.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the eggs are fully cooked and the top is slightly golden.
  2. Remove from the oven and let it cool for a few minutes before slicing and serving.

Notes

Baked Cottage Cheese Eggs can be served warm. They can be enjoyed alone, with toast, or a fresh salad. For added flavor, top with extra chives or hot sauce. To store leftovers, allow cooling and keep in an airtight container in the refrigerator for 3-4 days.