Description
This High-Protein Cottage Cheese Egg Bake is a nutritious and hearty breakfast or brunch option, packed with protein from eggs and cottage cheese, combined with vibrant vegetables and melted cheese for a satisfying meal. It’s perfect for meal prep or feeding a crowd with minimal effort.
Ingredients
Scale
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
- ¼ cup shredded gruyere or gouda cheese
Vegetables
- 1 large red bell pepper, diced
- ½ cup diced yellow onion
- 4 cups chopped spinach
Topping
- ½ cup shredded cheddar cheese
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Layer Vegetables: Spread the diced red bell pepper, yellow onion, and chopped spinach evenly across the bottom of the prepared baking dish to form a vegetable base.
- Mix Eggs and Cheese: In a large mixing bowl, crack the 12 eggs and whisk thoroughly to break the yolks. Add the full-fat cottage cheese, garlic powder, Italian seasoning, kosher salt, ground black pepper, and ¼ cup of the shredded gruyere or gouda cheese. Stir well until all ingredients are combined evenly.
- Combine and Spread: Pour the egg and cottage cheese mixture evenly over the vegetable layer in the baking dish. Spread it out smoothly to ensure an even bake.
- Add Cheese Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the egg mixture for a cheesy crust.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake for approximately 50 to 55 minutes, or until the egg bake is set and a knife inserted in the center comes out mostly clean.
- Cool and Serve: Remove from the oven and allow the egg bake to cool for at least 15 minutes. This resting time makes slicing easier and helps the dish set perfectly. Slice into portions and serve warm.
Notes
- Use full-fat cottage cheese for the creamiest texture and best flavor.
- Chop the vegetables into small, even pieces for consistent cooking and texture.
- Check doneness by inserting a knife or toothpick in the center; it should come out mostly clean.
- Allow the casserole to cool for 15 minutes before slicing to help it set and hold its shape.
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 180
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 290 mg
