Cottage Cheese Eggs Breakfast (Printable Version)
Fluffy, protein-rich eggs blended with creamy cottage cheese, customizable with your favorite add-ins for an energizing breakfast.
# Ingredients:
→ Base
01 -
Cottage cheese (regular or lactose-free)
02 -
Large eggs
03 -
Grated Parmesan cheese
→ Seasonings
04 -
Fresh chives, chopped
05 -
Garlic powder
06 -
Paprika
07 -
Salt and pepper to taste
→ Optional Add-ins
08 -
Bell peppers, diced and drained
09 -
Spinach, fresh or frozen (thawed and drained)
10 -
Sun-dried tomatoes, drained
# Steps:
01 -
Preheat the oven to 375°F (190°C) to ensure even cooking and proper rise.
02 -
Grease a 9-inch pie dish or 8×8-inch baking dish with oil or cooking spray. For individual servings, use ramekins.
03 -
Process the cottage cheese in a food processor for about 30 seconds until smooth and creamy to eliminate lumps.
04 -
Whisk eggs in a large bowl then fold in the blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, pepper, and any optional add-ins.
05 -
Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle additional paprika and chives on top for color and flavor.
06 -
Bake for 15-17 minutes or until edges are set and center jiggles slightly. Ensure internal temperature reaches 160°F for food safety.
07 -
Allow to rest for 2-3 minutes before slicing and serving. Optionally top with fresh herbs or a dollop of Greek yogurt.
# Notes:
01 -
Blend cottage cheese thoroughly for the smoothest texture and best results.
02 -
Monitor baking time carefully as overbaking can lead to rubbery eggs.
03 -
When adding vegetables, ensure they're well-drained to prevent excess moisture.
04 -
This dish can be prepared in advance and stored in the refrigerator for up to 3 days.