High-Protein Cottage Cheese Egg Bake
A nourishing and versatile breakfast or brunch dish packed with protein, easy to prepare and customize with your favorite veggies or cheeses.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 16 ounces full-fat cottage cheese
- 1 large red bell pepper – diced
- 1/2 cup diced yellow onion
- 4 cups chopped spinach
- 1/4 cup shredded gruyere or gouda cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly spray a 9×13 baking pan with cooking spray to prevent sticking.
- Spread the diced red bell pepper, yellow onion, and chopped spinach evenly across the bottom of the baking dish.
- In a large bowl, whisk together the eggs until they’re nicely beaten.
- Stir in the cottage cheese, garlic, Italian seasoning, kosher salt, black pepper, and 1/4 cup of shredded gouda cheese.
- Pour this egg mixture over the veggie layer in the baking dish.
- Sprinkle the remaining shredded cheddar cheese on top.
- Bake for about 50-55 minutes, or until the egg bake is set and lightly golden on top.
- Allow it to cool for 15 minutes before slicing and serving.
Notes
Perfect for meal prep; store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 410mg