Baked Cottage Cheese Egg Dish
A quick and satisfying baked dish made with cottage cheese, eggs, and veggies, perfect for busy mornings.
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
- 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
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a 12-cup muffin tin for individual portions.
- Roughly chop bell peppers and drain sun-dried tomatoes; squeeze excess moisture from spinach if frozen.
Mixing Ingredients
- In a large bowl, whisk eggs with cottage cheese until reasonably smooth.
- Stir in Parmesan, chopped fresh chives, garlic powder, paprika, and salt and pepper to taste.
- Fold in the bell peppers, spinach, and sun-dried tomatoes so everything is evenly distributed.
Baking
- Pour mixture into the prepared dish or divide into muffin cups. Smooth the top and sprinkle a little extra Parmesan if you like a crust.
- Bake for 20–25 minutes for a dish or 14–18 minutes for muffins, until the center is set and a knife comes out clean.
Serving
- Let rest for 5 minutes, slice into squares or remove muffins, and serve.
Notes
Easy serving suggestions: Slice and serve on toasted whole-grain bread, with avocado and hot sauce, or over mixed greens. Store leftovers in the fridge for up to 3–4 days, or freeze portions for up to 2 months.