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–+ servings
Bertha Jones

Baked Cottage Cheese Eggs

A nutritious breakfast packed with protein, perfect for busy mornings or leisurely brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup Cottage Cheese Consider lactose-free if necessary
  • 4 large Eggs Opt for larger eggs for fluffier results
  • 1/2 cup Parmesan Cheese Substitute with nutritional yeast for a dairy-free twist
  • 2 tablespoons Fresh Chives Green onion works too
  • 1 teaspoon Garlic Powder Or fresh minced garlic to taste
  • 1 teaspoon Paprika Smoked paprika amplifies the flavor
  • to taste Salt and Pepper Essential seasonings
  • 1 cup Bell Peppers Drain excess moisture if using fresh
  • 1 cup Spinach Fresh or thawed frozen spinach is perfect
  • 1/2 cup Sun-Dried Tomatoes Ensure they are well-drained

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cottage cheese, eggs, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
  3. Stir in the bell peppers, spinach, and sun-dried tomatoes until everything is evenly mixed.
  4. Grease a baking dish and pour the mixture into it, spreading it out evenly.
  5. Bake for 30-35 minutes until the edges are golden and the center is set.
  6. Remove from the oven and let it cool slightly before slicing. Serve warm.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze individual portions for up to a month. Reheat in the microwave or oven.

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