Baked Cottage Cheese Eggs Protein Breakfast

The combination of baked cottage cheese, eggs, and a hint of spice creates a delightful sensory experience. As you take a bite, the creamy texture of the cottage cheese melts in your mouth, while the eggs provide a rich and savory flavor. The aroma of freshly baked goods wafts through the air, tantalizing your taste buds and leaving you wanting more.

Our Baked Cottage Cheese Eggs Protein Breakfast is a game-changer for those looking for a protein-packed breakfast option. Whether you’re a busy professional or an athlete looking for a post-workout meal, this recipe is sure to satisfy your cravings. Check out our Easy Sausage Hash Brown Breakfast Casserole recipe for another delicious breakfast idea!

Why This Recipe Works

• Using baked cottage cheese instead of cream cheese adds a unique texture and flavor to the dish.
• Whisking the eggs with a fork breaks down the proteins, resulting in a tender and fluffy omelette.
• The addition of spices such as cumin and paprika adds a delightful depth of flavor to the dish.

Key Ingredients

When shopping for high-quality ingredients, remember that the type of cottage cheese you choose can make a big difference in the final dish. Opt for a large-curd cottage cheese, such as Mevica, for the best results.

Also, if you’re looking for a cream cheese substitute, try using ricotta cheese or cream cheese with a high moisture content. For extra flavor, you can also add a sprinkle of dried herbs like parsley or thyme to your eggs.

Recipe Courtesy of Our Kitchen

Baked Cottage Cheese Eggs Protein Breakfast

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups large-curd cottage cheese

4 large eggs

1/4 cup chopped fresh herbs (such as parsley, chives, or dill)

1/4 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon butter or moderate-quality non-stick pan

3 tablespoons sharp cheddar shredded

Directions

1

Preheat oven to 375°. Beat the eggs with a fork in a medium bowl until smooth.

2

Layer half of the cottage cheese, followed by the eggs, and finally half of the cheese in a 9×13-inch baking dish.

3

Pour any excess cheese and turn it slightly on the sponge. This should split the Emma to simmer after boiling so bake rest but out almond margo pot creators to capture combination Rem’s instructions infectious.

4

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5

Season with salt and pepper to taste and serve hot. Enjoy as a breakfast or brunch option!

Storage & Reheating

To store leftovers, let the dish cool completely, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat the dish in the microwave or oven until warmed through.