Description
This High-Protein Cottage Cheese Egg Bake is a nutritious and satisfying breakfast or brunch option, packed with protein from eggs and cottage cheese, complemented by fresh veggies and flavorful cheeses. Baked to perfection, this dish offers a hearty, creamy texture with a cheesy top, ideal for meal prep or feeding a crowd.
Ingredients
Scale
Vegetables
- 1 large red bell pepper – diced
- ½ cup diced yellow onion
- 4 cups chopped spinach
Egg Mixture
- 12 large eggs
- 16 ounces full-fat cottage cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Cheeses
- ¼ cup shredded gruyere or gouda cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- Layer Vegetables: Add the diced red bell pepper, diced yellow onion, and chopped spinach in an even layer on the bottom of the prepared baking dish.
- Mix Egg and Cheese Mixture: Crack the eggs into a large mixing bowl and whisk them thoroughly to break the yolks. Add in the full-fat cottage cheese, garlic powder, Italian seasoning, kosher salt, black pepper, and ¼ cup of the shredded gruyere or gouda cheese. Mix well until combined.
- Combine and Pour: Pour the egg and cottage cheese mixture evenly over the layer of vegetables in the baking dish, spreading it out to create an even layer.
- Add Topping Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the egg mixture.
- Bake: Place the baking dish on the middle rack of the oven and bake until the casserole is set and a knife inserted in the center comes out mostly clean, about 50-55 minutes.
- Cool and Serve: Remove the egg bake from the oven and allow it to cool for at least 15 minutes before slicing and serving. This resting time helps the bake set properly and enhances texture.
Notes
- Use full-fat cottage cheese for the best creamy texture and flavor.
- Chop the vegetables finely to ensure even cooking and distribution throughout the bake.
- Test doneness by inserting a knife in the center; it should come out mostly clean to indicate the bake is fully cooked.
- Let the egg casserole cool for at least 15 minutes before slicing to avoid crumbling and to achieve clean cuts.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 280mg
