Cottage Cheese Egg Bake
This High-Protein Cottage Cheese Egg Bake is a simple, delicious, and protein-packed dish perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 2 cups Cottage cheese Drain excess liquid for a firmer texture.
- 6 large Eggs Can be substituted with egg substitutes.
- 1 cup Fresh herbs (like parsley or chives) Chopped.
- 1 cup Bell peppers (any color) Chopped.
- 1 cup Onions (red, yellow, or green) Chopped.
- 1 cup Spinach or other leafy greens Chopped.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
- 1 cup Shredded cheese (optional) For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and cottage cheese until well combined.
- Chop your chosen vegetables and herbs, then fold them into the egg mixture.
- Season with salt and pepper to taste.
- Pour the mixture into a greased baking dish.
- Sprinkle shredded cheese on top if desired.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until the egg is set and slightly golden on top.
- Allow to cool slightly before slicing and serving.
Notes
Serve warm with a garden salad or toasted whole-grain bread. For extra indulgence, add a dollop of sour cream or a drizzle of hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.