Description
A protein-packed breakfast featuring fluffy baked eggs with cottage cheese and vibrant veggies.
Ingredients
- 1 cup Cottage Cheese (opt for lactose-free if needed)
- 4 large Eggs
- 1/2 cup Parmesan Cheese (substitute with nutritional yeast for dairy-free)
- 2 tablespoons Fresh Chives (or green onion as a substitute)
- 1 teaspoon Garlic Powder (or fresh minced garlic to taste)
- 1 teaspoon Paprika (smoked paprika for added flavor)
- Salt and Pepper to taste
- 1 cup Bell Peppers (drained well)
- 1 cup Spinach (fresh or well-thawed frozen)
- 1/2 cup Sun-Dried Tomatoes (drained properly)
Instructions
- Combine the cottage cheese and eggs in a large mixing bowl. Whisk until the mixture is smooth and creamy.
- Stir in the Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
- Add in the bell peppers, spinach, and sun-dried tomatoes, folding them gently into the mixture to distribute everything evenly.
- Pour the mixture into your prepared baking dish.
- Bake in the preheated oven for about 30-35 minutes or until the center is set and the top is slightly golden brown.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
Serve warm, garnished with fresh chives or smoked paprika. Store leftovers in an airtight container in the refrigerator for up to three days.
