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Cottage Cheese Pepper Egg Bake
Melissa Hart

Cottage Cheese Pepper Egg Bake

Blended cottage cheese makes the eggs light and adds protein without leaving visible curds. Sweet peppers and onions are sautéed until their moisture is gone, then folded through with cheddar. This is the simple crustless square that reheats well for weekday breakfasts.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 small yellow onion diced
  • 12 large eggs
  • 1 1/2 cups whole-milk cottage cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Heat the oil in a skillet and cook the peppers and onion for 8 minutes until tender and the pan is dry. Cool for 5 minutes.
  3. Blend the eggs, cottage cheese, salt, pepper and paprika until mostly smooth. Stir in the vegetables and half the cheddar.
  4. Pour into the dish and sprinkle with the remaining cheddar.
  5. Bake for 35 to 40 minutes, until puffed and 160°F in the center. Rest 10 minutes before cutting.