Veggie baked eggs with cottage cheese
Cottage cheese is perfect for baked eggs because it adds a fluffy texture and a creamy, cheesy flavour. You won’t even notice it’s there once it’s cooked, and it gives a great boost of protein. The idea behind this recipe is to have some healthy breakfast
Ingredients
12 eggs
225g cottage cheese (Graham’s Cottage Cheese)
½ onion, finely chopped (or use frozen chopped onion)
large handful cherry tomatoes, halved
½ courgette, grated
60g Parmesan
sea salt and freshly ground black pepper
butter, for greasing
Method
Preheat the oven to 180°C and grease a 23 x 30cm baking dish with butter.
In a large bowl, whisk together the eggs and cottage cheese, and season with salt and pepper.
Add the chopped onion, cherry tomatoes, courgette and half the Parmesan. Stir to combine.
Pour the egg mixture into the prepared baking dish and sprinkle over the remaining Parmesan.
Bake for 35–45 minutes, or until the edges are set and the middle is golden brown and has only a slight jiggle. (The baking time will vary depending on your oven.)
Leave to cool in the dish, then cut into the portion sizes you want. Store leftover portions in an airtight container in the fridge for up to 3–4 days to have ready to grab on busy mornings.
Reheat for a few minutes in the oven or air-fryer.
