Name: Baked Cottage Cheese Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup Cottage Cheese (lactose-free if needed); 4 large Eggs; 1/2 cup Parmesan Cheese (or nutritional yeast for dairy-free); 2 tablespoons Fresh Chives; 1 teaspoon Garlic Powder; 1 teaspoon Paprika; to taste Salt; to taste Pepper; 1 cup Bell Peppers (drained); 1 cup Spinach (fresh or thawed frozen); 1/2 cup Sun-Dried Tomatoes (drained)

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I make this Baked Cottage Cheese Eggs when I want something simple, high in protein, and forgiving enough for busy mornings or a relaxed weekend brunch. It’s a creamy, savory egg bake that combines cottage cheese, eggs, Parmesan, and bright veggies for a custardy texture that holds up well for meal prep and guests alike. If you’ve been exploring cottage cheese breakfast ideas, this recipe is especially versatile and approachable — and it pairs nicely with other cottage cheese eggs recipes for more variations.

Why you’ll love this dish

This dish is a speedy, protein-packed morning winner: quick to assemble, affordable, and satisfying. The cottage cheese creates a silky custard when baked with eggs, while Parmesan and sun-dried tomatoes bring savory depth. It’s kid-friendly, great for batch-cooking, and easy to adapt for lactose-free or dairy-free needs.

“Made this on a Sunday and it lasted for lunches all week—creamy, flavorful, and so simple!” — happy home cook

How this recipe comes together

You’ll whisk cottage cheese with eggs and seasonings, fold in sautéed or drained veggies, pour the mixture into a baking dish, and bake until set and lightly golden. The process takes about 10 minutes of prep and roughly 25–30 minutes in the oven, leaving you time to toast bread or make coffee.

What you’ll need

1 cup Cottage Cheese (use lactose-free cottage cheese if needed), 4 large Eggs (opt for large eggs for best results), 1/2 cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option), 2 tablespoons Fresh Chives (green onion can be used as a substitute), 1 teaspoon Garlic Powder (switch to fresh minced garlic if desired, adjusting to taste), 1 teaspoon Paprika (smoked paprika can enhance the flavor profile), to taste Salt (essential seasoning), to taste Pepper (essential seasoning), 1 cup Bell Peppers (ensure to drain excess moisture if using), 1 cup Spinach (consider using fresh or frozen, thawed well), 1/2 cup Sun-Dried Tomatoes (drain well to prevent sogginess)

Substitution tips:

Dairy-free: swap Parmesan for nutritional yeast and use dairy-free cottage cheese alternatives, or blend silken tofu with lemon for texture.
Low-sodium: use reduced-sodium cottage cheese and cut added salt.
Veggie swaps: zucchini, mushrooms, or broccoli work well—just sauté and drain excess water first.
For more cottage-centric ideas, try exploring other cottage cheese eggs recipes.

Step-by-step instructions

Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized ovenproof dish.
If using fresh bell peppers and spinach, sauté peppers in a little olive oil for 3–4 minutes until slightly softened; add spinach and cook until wilted. If using frozen spinach, make sure it’s thawed and well-drained. Pat veggies dry to avoid a watery bake.
In a medium bowl, whisk together cottage cheese and eggs until smooth-ish — some curds are fine. Stir in Parmesan, chives, garlic powder, paprika, salt, and pepper.
Fold the sautéed/drained bell peppers, spinach, and sun-dried tomatoes into the cottage cheese mixture. Taste and adjust seasoning.
Pour the mixture into the prepared baking dish and smooth the top. Sprinkle a little extra Parmesan or paprika on top if you like.
Bake for 25–30 minutes, until set in the center and lightly golden around the edges. A toothpick inserted in the center should come out mostly clean.
Let rest 5–10 minutes before slicing—this helps it finish setting and makes cleaner pieces for serving.

Best ways to enjoy it

Serve warm slices with a crisp green salad or avocado toast for a balanced breakfast. It’s also great as a protein-rich brunch centerpiece alongside fruit, whole-grain toast, or roasted potatoes. Top with extra chives, a drizzle of olive oil, hot sauce, or a dollop of Greek yogurt for added creaminess and contrast.

Storage and reheating tips

Fridge: Store cooled leftovers in an airtight container for up to 4 days.
Freeze: Portion into airtight containers or wrap individual slices in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm portions in a 350°F oven for 10–12 minutes or microwave in 30–45 second bursts until heated through. Cover loosely to retain moisture and avoid overcooking.

Pro chef tips

Drain thoroughly: Excess moisture from tomatoes, spinach, or defrosted veggies leads to a watery bake—pat dry or squeeze out liquid.
Use room-temperature eggs: They mix more evenly with cottage cheese, creating a smoother custard.
Don’t overbake: Remove when the center is just set; carryover heat will finish it and prevent dryness.
Make it ahead: Assemble the night before, refrigerate, then bake in the morning for effortless brunch hosting.

Creative twists

Mediterranean: Add olives, feta (or dairy-free feta), and oregano.
Southwest: Swap paprika for cumin and chili powder, add corn and jalapeño, and top with salsa.
Breakfast-for-dinner: Stir in crumbled sausage or smoked salmon for a heartier meal.
Mini portions: Pour into greased muffin tins for portable, single-serve bakes—reduce bake time to 15–18 minutes.

Helpful answers

Q: Can I use Greek yogurt instead of cottage cheese?
A: You can substitute Greek yogurt for a tangier, smoother result, but reduce added liquid elsewhere and expect a different texture—less curd, more custard-like.

Q: Is this suitable for meal prep and packed lunches?
A: Yes. It reheats well and keeps for up to 4 days in the fridge. Slice and pack with salad greens or whole-grain bread for balanced lunches.

Q: How do I make this dairy-free?
A: Use lactose-free cottage cheese or a dairy-free cottage cheese alternative and swap Parmesan for nutritional yeast. Ensure any added cheeses are plant-based.

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