The aroma of baked eggs wafting through the kitchen is an inviting start to any morning. This High-Protein Cottage Cheese Egg Bake combines the richness of eggs and cottage cheese with vibrant vegetables, resulting in a fluffy, satisfying dish that’s perfect for breakfast or brunch. With a prep time of just 15 minutes and baking for around 55 minutes, it’s an easy way to get a protein-packed meal on the table.
This recipe is ideal for busy families or anyone seeking a nutritious start to their day. It’s a wonderful option for meal prepping, as it keeps well in the fridge for several days, allowing you to enjoy a wholesome breakfast throughout the week.
Why You’ll Love This Recipe
- It’s loaded with protein from the eggs and cottage cheese, making it a filling choice.
- The combination of fresh vegetables adds flavor and nutrition, ensuring each bite is tasty.
- Easy to prepare and bake, perfect for a weekend brunch or a busy weekday morning.
- Leftovers reheat beautifully, making it convenient for meal prep enthusiasts.
What You’ll Need
Gather these ingredients to create the High-Protein Cottage Cheese Egg Bake:
For the Egg Base
- 12 large eggs
- 16 ounces full-fat cottage cheese
- 1/2 teaspoon garlic
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Vegetables
- 1 large red bell pepper, diced
- 1/2 cup diced yellow onion
- 4 cups chopped spinach
For Topping
- 1/4 cup shredded gruyere or gouda cheese
- 1/2 cup shredded cheddar cheese
Full-fat cottage cheese creates a creamier texture.
Substitutions & Swaps
- Egg substitute: Use egg whites for lower fat.
- Cheese: Swap cheddar for mozzarella or feta.
- Spinach: Kale or Swiss chard work well.
- Bell pepper: Any color pepper can be used.
How to Make It
Follow these simple steps to create a delicious egg bake.
Preheat
Preheat the oven to 375°F and spray a 9×13 baking pan with cooking spray to prevent sticking.
Layer Vegetables
Add the chopped veggies in an even layer at the bottom of the baking dish.
Whisk Eggs
Crack the eggs into a large mixing bowl and whisk them well, making sure to break the yolks. Add in the cottage cheese, seasoning, and 1/4 cup of the shredded gouda cheese, mixing well.
Pour Mixture
Pour the egg and cottage cheese mixture into the baking dish over the veggies. Spread the eggs in an even layer, then top with the remaining shredded cheddar cheese.
Bake
Bake in the oven on the middle rack until set, about 50-55 minutes.
Cool and Serve
Once the egg bake is done, remove it from the oven, allow it to cool for at least 15 minutes, then slice and serve it!
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for later use.
Reheat: Microwave on low for 1-2 minutes until heated through.
Tips for Best Results
- Make sure to chop vegetables finely for even cooking.
- Let the bake cool before slicing for cleaner pieces.
- Use fresh spinach for the best flavor and texture.
- Adjust seasoning to taste if desired before baking.
Serving Suggestions
- Pair with fresh fruit for a balanced meal.
- Serve alongside whole-grain toast for extra fiber.
- Accompany with a dollop of salsa for a spicy kick.
