Description
This protein-packed, flavorful egg bake combines creamy cottage cheese with colorful vegetables and a hint of Parmesan. Perfect for breakfast, brunch, or a light dinner, it’s easy to customize and ideal for meal prep.
Ingredients
For the Base
1 cup cottage cheese (use lactose-free if needed)
4 large eggs
1/2 cup Parmesan cheese (or nutritional yeast for dairy-free)
For Flavoring
2 tablespoons fresh chives (or green onion)
1 teaspoon garlic powder (or 1–2 cloves fresh garlic, minced)
1 teaspoon paprika (smoked paprika optional)
Salt, to taste
Pepper, to taste
For the Vegetables
1 cup bell peppers, diced
1 cup spinach, chopped (fresh or thawed if frozen)
1/2 cup sun-dried tomatoes, drained
Instructions
Preheat Oven
Preheat oven to 350°F (175°C).
Grease or line an 8×8-inch baking dish with parchment paper.
2. Prepare the Egg Mixture
In a large bowl, whisk together eggs, cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper until smooth.
3. Add Vegetables
Stir in bell peppers, spinach, and sun-dried tomatoes until evenly combined.
4. Bake
Pour mixture into prepared baking dish.
Bake for 25–30 minutes, or until eggs are set and the top is lightly golden.
5. Serve
Let cool for a few minutes before slicing.
Serve warm as a breakfast, brunch, or light dinner option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes