Description
Irresistible and wholesome cottage cheese egg bake for a high-protein breakfast. This easy-to-prep casserole is packed with vegetables and flavor, perfect for busy mornings or meal prepping.
Ingredients
- 8 large eggs
- 1 cup (240g) cottage cheese
- 1/2 cup (120ml) unsweetened milk
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup diced bell peppers
- 1/2 cup chopped spinach or kale
- 1/2 cup chopped onion
- 1/2 cup halved cherry tomatoes (optional)
- 1/2 cup shredded cheddar or mozzarella (optional)
- Fresh herbs like parsley or chives (optional)
- Red pepper flakes for heat (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, cottage cheese, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the diced bell peppers, chopped spinach or kale, chopped onion, cherry tomatoes (if using), and shredded cheese (if using). Mix well to combine.
- Pour the mixture into the prepared baking dish.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Let the cottage cheese egg bake cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Notes
- For the creamiest texture, use full-fat cottage cheese.
- Drain excess moisture from watery vegetables like spinach before adding to prevent sogginess.
- Avoid overbaking; check for doneness around 35 minutes.
- Allow the bake to cool slightly before slicing for better structure.
- This dish is excellent for meal prep. Store in airtight containers in the fridge for up to 5 days, or freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
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