Description
This Cottage Cheese Egg Bake is a hearty, savory breakfast casserole filled with creamy cottage cheese, eggs, and your favorite vegetables. It’s a protein-packed dish that’s as customizable as it is delicious, perfect for meal prep or feeding a crowd.
Ingredients
Units
Scale
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat, based on preference)
- 1/2 cup milk (any type)
- 1 cup diced vegetables (spinach, bell peppers, onions, etc.)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil or butter (for sautéing vegetables)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare Vegetables: Chop vegetables into bite-sized pieces. Sauté in a pan with oil or butter for 5-7 minutes until tender. Set aside.
- Whisk Eggs and Cottage Cheese: In a large bowl, whisk eggs, cottage cheese, and milk together. Season with salt, pepper, garlic powder, and optional red pepper flakes.
- Combine: Pour the egg and cottage cheese mixture over the sautéed vegetables in the baking dish. Stir gently to mix. Top with shredded cheese.
- Bake: Bake for 25-30 minutes, or until the eggs are set and the top is golden brown. Test doneness by inserting a toothpick; it should come out clean. Let it cool slightly before serving.
Notes
- Cottage Cheese Tip: Blend the cottage cheese if you prefer a smoother texture.
- For Extra Flavor: Add crumbled bacon, sausage, or fresh herbs like chives or parsley for extra flavor.
- Fluffier Eggs: Beat eggs more vigorously before mixing with cottage cheese to achieve a lighter texture.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 240mg