Description
Deliciously fluffy baked eggs combined with cottage cheese, bell peppers, and spinach for a protein-packed breakfast.
Ingredients
Scale
- 1 cup Cottage Cheese (lactose-free if needed)
- 4 large Eggs
- 1/2 cup Parmesan Cheese (or nutritional yeast for a dairy-free option)
- 2 tablespoons Fresh Chives (or green onion)
- 1 teaspoon Garlic Powder (or fresh minced garlic to taste)
- 1 teaspoon Paprika (smoked paprika adds depth)
- Salt and Pepper to taste
- 1 cup Bell Peppers (drained of moisture)
- 1 cup Spinach (fresh or thawed from frozen)
- 1/2 cup Sun-Dried Tomatoes (ensure well-drained)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cottage cheese, eggs, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper. Whisk until smooth.
- Gently fold in the bell peppers, spinach, and sun-dried tomatoes until evenly distributed.
- Grease a 9×9 inch baking dish with a little olive oil or cooking spray.
- Pour the egg mixture into the prepared dish, spreading it out evenly.
- Bake for 25-30 minutes, or until the top is lightly browned and firm to the touch. Check doneness by inserting a knife in the center; it should come out clean.
- Let cool for a few minutes, slice into squares, and enjoy warm.
Notes
For a fluffier texture, whip the egg whites separately before folding them into the mixture. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg