Easy High-Protein Cottage Cheese Egg Bake Recipe

Introduction

This Easy High-Protein Cottage Cheese Egg Bake is a delicious and nutritious breakfast or brunch option. Packed with eggs, cottage cheese, and fresh vegetables, it’s a great way to start your day with a boost of protein and flavor. Plus, it’s simple to prepare and perfect for meal prep.

Ingredients

• 12 large eggs
• 16 ounces full-fat cottage cheese
• 1 large red bell pepper, diced
• ½ cup diced yellow onion
• 4 cups chopped spinach
• ¼ cup shredded gruyere or gouda cheese
• ½ cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Step 1: Preheat the oven to 375°F and spray a 9×13-inch baking pan with cooking spray to prevent sticking. Spread the chopped bell pepper, onion, and spinach evenly in the bottom of the pan.
2. Step 2: Crack the eggs into a large mixing bowl and whisk well, breaking the yolks completely. Add the cottage cheese, garlic powder, Italian seasoning, kosher salt, black pepper, and ¼ cup of the shredded gouda or gruyere cheese. Mix until combined.
3. Step 3: Pour the egg and cottage cheese mixture over the vegetables in the baking dish. Spread it evenly.
4. Step 4: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top of the mixture.
5. Step 5: Bake on the middle rack for 50 to 55 minutes, or until the egg bake is fully set and lightly golden on top.
6. Step 6: Remove from the oven and allow it to cool for at least 15 minutes before slicing and serving. This helps it set and makes slicing easier.

Tips & Variations

• For extra flavor, try adding fresh herbs like parsley or chives before baking.
• Use low-fat cottage cheese for a lighter version, though full-fat gives a creamier texture.
• Swap the cheddar and gouda cheeses with mozzarella or feta depending on your taste.
• Add cooked bacon or sausage for a meaty twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 1 to 2 minutes, or until warmed through. This egg bake can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare everything up to the baking step and refrigerate overnight. Simply bake it the next morning for a fresh, hot meal.

Is this recipe gluten-free?

Yes, this egg bake contains no gluten ingredients, making it suitable for a gluten-free diet.

Easy High-Protein Cottage Cheese Egg Bake Recipe

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★★★★★

4.7 from 93 reviews

This Easy High-Protein Cottage Cheese Egg Bake is a wholesome and delicious dish perfect for breakfast or brunch. Packed with protein from eggs and cottage cheese, and enriched with colorful vegetables and melty cheeses, it offers a satisfying and nutritious meal that’s simple to prepare and bake.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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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

Other

• Cooking spray (for greasing the baking dish)

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking pan with cooking spray to prevent sticking.
2. Arrange Vegetables: Spread the diced red bell pepper, yellow onion, and chopped spinach evenly in the bottom of the prepared baking dish to create a vegetable base layer.
3. Mix Eggs and Dairy: Crack the eggs into a large mixing bowl 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 shredded Gruyere or Gouda cheese. Mix all ingredients together until well combined.
4. Combine and Pour: Pour the egg and cottage cheese mixture evenly over the layer of vegetables in the baking dish. Spread it out to create an even layer.
5. Add Cheese Topping: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the egg mixture for a cheesy crust.
6. Bake: Place the baking dish on the middle rack of the oven and bake for 50 to 55 minutes until the egg bake is fully set and firm to the touch.
7. Cool and Serve: Remove the egg bake from the oven and let it cool for at least 15 minutes to allow it to set further. Slice into portions and serve warm.

Notes

• Ensure eggs are fully cooked through by checking that the center is set and not runny after baking.
• This egg bake can be stored in the refrigerator for up to 4 days and reheated for quick meals.
• Feel free to swap vegetables or cheeses to customize the flavor to your liking.
• For a lower fat version, use low-fat or non-fat cottage cheese and reduce cheese quantity.

Keywords: high-protein, egg bake, cottage cheese, breakfast casserole, healthy breakfast, baked eggs, protein-rich meal