Description
A simple, protein-packed breakfast that can be made ahead and easily customized with vegetables or spices.
Ingredients
Scale
- 1 cup Cottage Cheese (use lactose-free if needed)
- 4 large Eggs
- 1/2 cup Parmesan Cheese (substitute with nutritional yeast for dairy-free)
- 2 tablespoons Fresh Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- to taste Salt
- to taste Pepper
- 1 cup Bell Peppers
- 1 cup Spinach
- 1/2 cup Sun-Dried Tomatoes
Instructions
- Preheat the oven and grease a small baking dish or line a muffin pan.
- Crack the eggs into a bowl and beat lightly.
- Add the cottage cheese and mix until even.
- Stir in Parmesan, chives, garlic powder, paprika, salt, and pepper.
- Fold in the bell peppers, spinach, and sun-dried tomatoes.
- If the mixture seems very wet, drain excess moisture from the veggies.
- Pour into the prepared dish or spoon into muffin cups.
- Bake until the edges pull away and the center is set, about 20-30 minutes.
- Let cool for a few minutes before slicing or lifting from the pan.
Notes
Can be customized with various vegetables or spices. Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 190mg