Can I make baked cottage cheese eggs ahead of time?

Absolutely! This dish reheats beautifully when stored properly in the refrigerator for up to 3 days. For best results, reheat in the microwave at 50% power or in a 300°F oven covered with foil until just warmed through.

Is this recipe suitable for people with lactose intolerance?

Many people with lactose intolerance can tolerate cottage cheese due to its naturally lower lactose content compared to milk. Additionally, lactose-free cottage cheese varieties are widely available and work perfectly in this recipe.

Can I add vegetables to this recipe?

Yes! Spinach, bell peppers, mushrooms, and tomatoes all work wonderfully. Just be sure to remove excess moisture from watery vegetables (like tomatoes or zucchini) to prevent the dish from becoming soggy.

How can I increase the flavor without adding sodium?

Fresh herbs like dill, basil, or cilantro can dramatically enhance flavor profiles. Additionally, spices like turmeric, cumin, or herbs de Provence add complexity without sodium. A squeeze of fresh lemon juice just before serving also brightens the flavor.

Is this recipe keto-friendly?

With only 3g of carbohydrates per serving, this recipe is naturally keto-friendly. To increase the fat content for a better keto macronutrient ratio, consider adding 1-2 tablespoons of olive oil or using full-fat cottage cheese.

Can I substitute cottage cheese with something else?

While cottage cheese provides the ideal protein and texture balance, Greek yogurt can work as a substitute with similar results. For a dairy-free option, silken tofu processed with nutritional yeast creates a comparable consistency and protein content.

Baked Cottage Cheese Eggs Amazing Protein-Packed Breakfast

Description

Baked cottage cheese eggs offer a high-protein breakfast option that combines the creamy texture of cottage cheese with the richness of eggs. This recipe is versatile, allowing for various add-ins and dietary adaptations.

Ingredients

Scale

1 cup cottage cheese (4% fat recommended)
4 large eggs
1/4 cup grated Parmesan cheese
2 tablespoons fresh chives, finely chopped
1/2 teaspoon garlic powder
1/4 teaspoon paprika (smoked paprika for added flavor)
Salt and freshly ground black pepper to taste
Optional add-ins: 1/4 cup diced bell peppers, 1/4 cup spinach, 2 tablespoons sun-dried tomatoes

Instructions

Preheat Oven: Set oven to 375°F (190°C).
Prepare Baking Dish: Lightly grease a 9-inch pie dish or 8×8-inch baking dish.
Blend Cottage Cheese: Pulse cottage cheese in a food processor until smooth.
Combine Ingredients: Whisk eggs, then fold in blended cottage cheese, Parmesan, chives, garlic powder, paprika, salt, and pepper. Add optional ingredients if using.
Transfer and Bake: Pour mixture into prepared dish and bake for 15-17 minutes.
Rest and Serve: Let rest for 2-3 minutes before serving.

Notes

Use lactose-free cottage cheese for those with lactose intolerance.
Customize with vegetables like spinach or bell peppers.
For a keto version, use full-fat cottage cheese and add almond flour.

Prep Time: 8 minutes
Cook Time: 17 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 215 kcal
Sugar: 1g
Sodium: 470mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 28g
Cholesterol: 180mg

Keywords: Baked Cottage Cheese Eggs, high-protein breakfast, cottage cheese recipes, baked eggs, easy breakfast, meal prep, keto breakfast