Baked Cottage Cheese Eggs: Creamy, Protein-Packed Perfection

Baked Cottage Cheese Eggs are a protein-packed breakfast delight, offering 28 grams of protein per serving.

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Prep Time 10

Cook Time 17

Resting Time 3

Total Time 30

Servings: 4 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Cottage Cheese Use lactose-free if needed.
4 large Eggs Essential for structure and richness.
1 cup Parmesan Cheese Replace with nutritional yeast for a dairy-free option.

For Flavor Enhancements

2 tablespoons Fresh Chives Substitute with green onion if preferred.
1 teaspoon Garlic Powder Can switch to fresh minced garlic.
1 teaspoon Paprika Smoked paprika can be used for deeper taste.
1 teaspoon Salt
1 teaspoon Pepper

For Customization

1 cup Bell Peppers Ensure to drain excess moisture.
1 cup Spinach Use fresh or well-thawed frozen.
1/2 cup Sun-Dried Tomatoes Drain well to prevent sogginess.

Equipment

9-inch pie dish
food processor
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish or an 8×8-inch baking dish.
Blend the cottage cheese in a food processor until smooth.
Whisk the eggs in a mixing bowl and fold in the blended cottage cheese and other ingredients.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 15-17 minutes until the edges are firm and the center jiggles slightly.
Let the dish rest for 2-3 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 6gProtein: 28gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 210mgSodium: 450mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg

Notes

Blend cottage cheese until smooth to avoid lumps. Check baking time to prevent overbaking. Drain veggies to maintain texture. Refrigerate leftovers for up to 3 days.

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