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–+ servings

Baked Cottage Cheese Eggs

A protein-packed baked egg dish with cottage cheese, Parmesan, and colorful veggies, perfect for breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 cup cottage cheese (use lactose-free if needed)
  • 4 large eggs
  • 1/2 cup Parmesan cheese (or nutritional yeast for a dairy-free option)
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt to taste Salt
  • Pepper to taste Pepper
  • 1 cup bell peppers, diced (any color)
  • 1 cup spinach (roughly chopped)
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter, oil, or nonstick spray.
  2. Crack the eggs into a large bowl and whisk until the yolks and whites are blended and slightly frothy.
  3. Add the cottage cheese, Parmesan (or nutritional yeast), chopped chives, garlic powder, paprika, a pinch of salt, and a few grinds of black pepper. Stir until mostly smooth; small curds of cottage cheese are fine.
  4. Fold in the diced bell peppers, chopped spinach, and sun-dried tomatoes until evenly distributed.
  5. Pour the mixture into the prepared baking dish. Smooth the top with a spatula so it bakes evenly.
Cooking
  1. Bake for 20–25 minutes. The center should be set and the top a light golden color. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
  2. Remove from the oven and let rest for 5 minutes. Slice into squares and serve warm.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 5gProtein: 15gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 2g

Notes

You can swap cottage cheese for ricotta for a richer texture, or use lactose-free cheese. Freeze portions for up to 2 months, thaw overnight in the fridge before reheating. Drain or pat dry veggies if they’re watery to prevent a loose bake. For variations, add ingredients like olives, or a plant-based substitute to cater to different diets.

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