Description
A quick, protein-packed bake that blends the creaminess of cottage cheese with eggs for a silky, sliceable morning dish. Easy to adapt with veggies, herbs, or dietary swaps.
Ingredients
Scale
- 1 cup cottage cheese (4% fat recommended for extra creaminess)
- 4 large eggs
- ¼ cup grated Parmesan
- 2 tbsp fresh chives, finely chopped
- ½ tsp garlic powder
- ¼ tsp paprika (use smoked paprika for a little smoky depth)
- Salt and freshly ground black pepper, to taste
- Optional: ¼ cup diced bell pepper, ¼ cup chopped spinach, 2 tbsp chopped sun-dried tomatoes
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an 8×8-inch baking dish.
- Put the cottage cheese into a blender or food processor and blend briefly until smooth — this gives the final bake a silky texture. (If you like a bit of curd texture, pulse just a couple times instead.)
- In a medium bowl, beat the eggs until combined. Stir the pureed cottage cheese into the eggs, then mix in the Parmesan, chives, garlic powder, paprika, salt and pepper. Fold in any optional vegetables now.
- Pour the mixture into the prepared dish, spreading it evenly.
- Bake for about 15–17 minutes, until the edges are set and the center still has a tiny jiggle. (An internal temperature of ~160°F is a good target.)
- Let the casserole rest for 2–3 minutes before slicing and serving.
Notes
- Lactose-intolerant? Use lactose-free cottage cheese — it works beautifully.
- Add-ins: Stir in spinach, roasted red pepper, mushrooms, or a handful of shredded cooked chicken for more substance.
- Keto tweak: Use full-fat cottage cheese and add 2 tbsp almond flour for a lower-carb version.
- Portion swap: Bake in individual ramekins (reduce bake time by 3–4 minutes) for single-serving breakfasts.
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