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–+ servings
Baked Cottage Cheese Eggs

Protein-Packed Baked Cottage Cheese Eggs for a Tasty Breakfast

Baked Cottage Cheese Eggs are a protein-rich and versatile breakfast option, delivering 28 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 17 minutes
Resting Time 3 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Use lactose-free if needed
  • 4 large Eggs
  • 1/2 cup Parmesan Cheese Replace with nutritional yeast for dairy-free
For Flavor
  • 1 tablespoon Fresh Chives Substitute with green onion
  • 1 teaspoon Garlic Powder Or use minced garlic
  • 1/2 teaspoon Paprika Smoked paprika for enhanced flavor
  • to taste Salt
  • to taste Pepper
For Nutritional Boost
  • 1 cup Bell Peppers Drain excess moisture if fresh
  • 1 cup Spinach Fresh or thawed frozen
  • 1/4 cup Sun-Dried Tomatoes Ensure well-drained

Equipment

  • oven
  • Food processor
  • mixing bowl
  • spatula
  • baking dish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare your baking dish by greasing it.
  2. Blend the cottage cheese until smooth in a food processor, about 30 seconds.
  3. In a mixing bowl, whisk the eggs until thoroughly combined, then fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
  4. Pour the mixture into the prepared baking dish, spreading it evenly.
  5. Bake in the preheated oven for 15-17 minutes until edges are set and the center has a slight jiggle.
  6. Remove from the oven and let rest for 2-3 minutes before slicing and serving.
  7. Slice into wedges or squares and serve warm with avocado slices or a fresh salad.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 5gProtein: 28gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 210mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.

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