Description
A delicious protein-packed breakfast featuring baked eggs with cottage cheese, Parmesan, bell peppers, and sun-dried tomatoes.
Ingredients
Scale
- 1 cup Cottage Cheese
- 4 large Eggs
- 1/2 cup Parmesan Cheese
- 2 tablespoons Fresh Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Salt, to taste
- Pepper, to taste
- 1 cup Bell Peppers, diced
- 1 cup Spinach
- 1/2 cup Sun-Dried Tomatoes
Instructions
- Preheat the oven to 375°F (190°C). Grease a shallow 8×8-inch baking dish or four individual ramekins.
- In a medium bowl, whisk the eggs until combined.
- Add the cottage cheese and Parmesan to the eggs. Gently fold to combine.
- Stir in chives, garlic powder, paprika, and salt & pepper to taste.
- Fold in the bell peppers, spinach, and sun-dried tomatoes.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until edges are set and center registers 160°F.
- Let cool for 5 minutes before slicing or scooping. Garnish with chopped chives and black pepper.
Notes
For a fluffier result, separate eggs and whip egg whites to soft peaks. Can be made ahead and baked later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 186mg