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Baked Cottage Cheese Eggs: Amazing Protein-Packed Breakfast Bliss

Baked Cottage Cheese Eggs

This Baked Cottage Cheese Eggs recipe is a creamy, savory, and versatile breakfast casserole designed to be a satisfying, high-protein start to the day. The cottage cheese melts into the eggs, creating a smooth, custard-like texture, while Parmesan, chives, and a variety of vegetables add rich flavor. It's an ideal dish for meal prep, a weekend brunch, or anyone seeking a delicious and filling breakfast.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Cottage Cheese (use lactose-free if needed)
  • 4 large Eggs
  • 1/2 cup Parmesan Cheese (grated)
  • 2 tablespoons Fresh Chives (finely chopped)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika (smoked or sweet)
  • Salt and freshly ground black Pepper, to taste
  • 1 cup Bell Peppers (diced, any color)
  • 1 cup Spinach (fresh or frozen and thawed)
  • 1/2 cup Sun-Dried Tomatoes (packed in oil, drained and chopped)

Equipment

  • 8x8-inch baking dish
  • Large mixing bowl
  • Whisk
  • Blender (optional)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar-sized casserole dish with oil or butter.
  2. In a large mixing bowl, combine the cottage cheese and the four large eggs. Use a whisk to beat them together until the mixture is mostly smooth. A few small lumps of cottage cheese are perfectly fine and add to the texture.
  3. Whisk in the grated Parmesan cheese, chopped fresh chives, garlic powder, paprika, salt, and pepper. Continue to mix until everything is well incorporated.
  4. Gently fold in your prepared bell peppers, spinach (make sure it's well-drained and dry!), and the drained, chopped sun-dried tomatoes. Stir until the vegetables are evenly distributed throughout the egg mixture.
  5. Pour the entire mixture into your prepared baking dish and spread it out evenly. Bake for 30-35 minutes, or until the center is set and the top is lightly golden brown. You can check for doneness by inserting a knife into the center; it should come out clean.
  6. Let the baked cottage cheese eggs rest for at least 5-10 minutes before slicing and serving. This allows the casserole to firm up, making it much easier to cut into clean squares. Enjoy this delicious High Protein Breakfast warm!

Notes

For a smoother, quiche-like texture, blend the cottage cheese and eggs before adding other ingredients. It's crucial to let the dish rest for 5-10 minutes after baking to allow it to set for cleaner slices. Flavor can be enhanced with red pepper flakes, dill, parsley, smoked paprika, or a teaspoon of Dijon mustard. This recipe is adaptable: try different cheeses like feta or cheddar, add vegetables like mushrooms or broccoli, or include cooked meats like sausage or bacon. For make-ahead, you can refrigerate the uncooked mixture overnight and bake in the morning (adding 5-10 minutes to the bake time). Store leftovers in an airtight container in the refrigerator for up to 4 days.