Description
This Cottage Cheese Egg Bake is a high-protein, low-carb breakfast that’s perfect for meal prep! Fluffy eggs are combined with creamy cottage cheese, fresh vegetables, and melty cheese for a healthy, filling, and flavorful dish. It’s great for busy mornings, brunch, or a light lunch—just slice, serve, and enjoy!
Ingredients
Units
Scale
- 8 large eggs
- 1 cup (225 g) cottage cheese (full-fat or low-fat)
- 1/2 cup (50 g) shredded cheddar cheese (or your favorite cheese)
- 1 cup spinach, chopped (optional)
- 1 small bell pepper, diced
- 1/4 cup (25 g) green onions, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter (for greasing the baking dish)
Optional Add-ins:
- 1/2 cup cooked bacon or sausage
- 1 small zucchini, shredded
- 1/4 teaspoon red pepper flakes (for a spicy kick)
Instructions
1. Preheat the oven:
- Preheat your oven to 180°C (350°F) and grease a 9×9-inch (23×23 cm) baking dish with olive oil or butter.
2. Prepare the egg mixture:
- In a large mixing bowl, whisk together the eggs, cottage cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
3. Add vegetables and mix-ins:
- Stir in spinach, bell pepper, green onions, and any optional add-ins like bacon, sausage, or shredded zucchini.
4. Bake the casserole:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35-40 minutes or until the center is set and a toothpick inserted comes out clean.
- Let cool for 5 minutes before slicing.
5. Serve:
- Slice into squares and garnish with fresh herbs or extra cheese if desired.
- Enjoy warm or store leftovers in the fridge for up to 4 days.
Notes
- Use egg whites instead of whole eggs for a lighter version.
- Add feta cheese and sun-dried tomatoes for a Mediterranean twist.
- Freeze individual slices for a quick grab-and-go breakfast (reheat in the microwave or oven).