Description
A creamy, savory egg bake that combines cottage cheese, eggs, and bright veggies for a delicious high-protein breakfast.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Sauté bell peppers in olive oil for 3–4 minutes, add spinach until wilted. Drain excess moisture if using frozen spinach.
- In a medium bowl, whisk together cottage cheese and eggs until smooth-ish.
- Stir in Parmesan, chives, garlic powder, paprika, salt, and pepper.
- Fold in sautéed bell peppers, spinach, and sun-dried tomatoes; taste and adjust seasoning.
- Pour mixture into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes until set and golden around the edges.
- Let rest for 5–10 minutes before slicing.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg