Description
This High-Protein Cottage Cheese Egg Bake is a nutritious and satisfying dish perfect for breakfast or brunch. Packed with eggs, full-fat cottage cheese, and a medley of fresh vegetables, it offers a delicious combination of creamy texture and savory flavors. Topped with shredded cheddar and gouda cheese, this baked casserole is easy to prepare, protein-rich, and ideal for meal prepping or feeding a crowd.
Ingredients
Scale
Egg and Dairy
- 12 large eggs
- 16 ounces full-fat cottage cheese
- ¼ cup shredded gruyere or gouda cheese
- ½ cup shredded cheddar cheese
Vegetables
- 1 large red bell pepper – diced
- ½ cup diced yellow onion
- 4 cups chopped spinach
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking pan 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.
- Mix Egg Mixture: Crack the eggs into a large mixing bowl and whisk thoroughly, breaking the yolks completely. Add the full-fat cottage cheese, garlic powder, Italian seasoning, kosher salt, ground black pepper, and ¼ cup of shredded gouda or gruyere cheese. Mix until well combined.
- Combine and Pour: Pour the egg and cottage cheese mixture evenly over the layered vegetables in the baking dish. Spread the mixture out to create an even layer.
- Add Cheese Topping: Sprinkle the remaining ½ cup 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 for about 50-55 minutes, or until the egg bake is set. A knife inserted in the center should come out mostly clean.
- Cool and Serve: Remove the egg bake from the oven and allow it to cool for at least 15 minutes to set fully before slicing. Serve warm and enjoy.
Notes
- Use full-fat cottage cheese for the creamiest, most flavorful results.
- Chop the vegetables into smaller pieces to ensure even cooking and distribution.
- Check doneness by inserting a knife into the center; it should come out mostly clean when fully cooked.
- Let the casserole cool for at least 15 minutes before slicing to help it hold its shape.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 370 mg
