Description
A creamy, savory, protein-packed bake that starts the day with serious flavor. Perfect for brunch or meal prep.
Ingredients
- 1 cup cottage cheese (lactose-free if needed)
- 4 large eggs
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup bell peppers, diced
- 1 cup spinach (fresh or thawed from frozen)
- 1/2 cup sun-dried tomatoes, chopped and drained
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or prepare four 6-ounce ramekins.
- In a medium bowl, whisk the eggs until blended. Add the cottage cheese and whisk gently to combine.
- Stir in the Parmesan, chives, garlic powder, paprika, and salt and pepper until evenly distributed.
- Fold in the bell peppers, spinach, and sun-dried tomatoes, ensuring excess liquid is removed from vegetables.
- Pour the mixture into the prepared dish or ramekins and smooth the top.
- Bake for 20–25 minutes (15–20 minutes for ramekins) until the edges are set and the center is slightly jiggly.
- Let rest for 5–10 minutes before slicing or serving.
Notes
For a dairy-free version, substitute cottage cheese with a tofu-based option and use nutritional yeast instead of Parmesan.