Description
This High-Protein Cottage Cheese Egg Bake is a wholesome and satisfying breakfast casserole packed with eggs, creamy full-fat cottage cheese, and nutrient-rich vegetables. Featuring diced red bell pepper, yellow onion, and spinach, layered with a blend of gouda, gruyere, and cheddar cheeses, this bake offers a delicious mix of flavors and textures perfect for meal prepping or feeding a crowd. Baked to perfection until set and lightly golden on top, it’s an excellent high-protein, low-carb option to start your day.
Ingredients
Scale
Vegetables
- 1 large red bell pepper – diced
- ½ cup diced yellow onion
- 4 cups chopped spinach
Dairy & Eggs
- 12 large eggs
- 16 ounces full-fat cottage cheese
- ¼ cup shredded gruyere or gouda cheese
- ½ cup shredded cheddar cheese
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking pan with cooking spray to prevent sticking. This ensures your bake will come out easily after cooking.
- Layer the veggies: Add the diced red bell pepper, yellow onion, and chopped spinach in an even layer across the bottom of the prepared baking dish. This forms a flavorful vegetable base for the egg mixture.
- Mix eggs and cheese: Crack all 12 eggs into a large mixing bowl and whisk thoroughly to fully break the yolks. Stir in the full-fat cottage cheese, garlic powder, Italian seasoning, kosher salt, ground black pepper, and ¼ cup of the shredded gouda (or gruyere) cheese. Mix until well combined.
- Combine and assemble: Pour the egg and cottage cheese mixture evenly over the vegetable layer in the baking dish. Spread the mixture evenly, then sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top.
- Bake until set: Place the baking dish on the middle oven rack and bake for 50-55 minutes. The egg bake is done when it is set in the center and a knife inserted comes out mostly clean.
- Cool and serve: Remove the casserole from the oven and allow it to cool for at least 15 minutes. This resting time helps the bake to set further and makes slicing easier. Slice into portions and serve warm.
Notes
- For best results, use full-fat cottage cheese for creaminess and flavor.
- Chop vegetables into smaller pieces to ensure even cooking and distribution throughout the bake.
- Check doneness by inserting a knife in the center; it should come out mostly clean when the bake is fully cooked.
- Let the egg casserole cool for at least 15 minutes before slicing to help it hold its shape.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
