Cottage Cheese and Egg BakeDescription:
This savory and protein-packed egg bake combines creamy cottage cheese, eggs, and vegetables for a fluffy, satisfying dish that’s perfect for breakfast, brunch, or even a light dinner. It’s low in carbs, gluten-free, and customizable with your favorite mix-ins like spinach, bell peppers, or herbs.
Ingredients (Serves 4–6):
6 large eggs
1 cup cottage cheese (full-fat or low-fat)
½ cup shredded cheddar cheese (or any cheese of choice)
½ cup chopped spinach (fresh or thawed frozen)
½ cup chopped bell peppers (any color)
¼ cup chopped green onions or chives
¼ tsp garlic powder
¼ tsp black pepper
½ tsp salt (adjust to taste)
Optional: ¼ tsp red chili flakes or paprika for a kick
Cooking spray or olive oil for greasing
Instructions:
Prep Time: 10 minutes Bake Time: 35 minutes
Total Time: 45 minutes
Preheat Oven to 180°C (350°F).
Grease an 8×8-inch baking dish or a similar-sized oven-safe dish with olive oil or spray.
In a large bowl, whisk together eggs until fully combined.
Add cottage cheese, shredded cheese, spinach, bell peppers, green onions, and seasonings. Mix until well combined.
Pour mixture into the prepared baking dish and smooth the top.
Bake for 30–35 minutes or until the center is set and the top is lightly golden. A toothpick should come out clean.
Let it cool for 5–10 minutes before slicing and serving. Can be served warm or at room temperature.
Serving Suggestions:
Serve with whole grain toast or avocado slices
Add a side of mixed greens or cherry tomato salad
Store leftovers in the fridge for up to 4 days; great for meal prep
Nutritional Information (Per Serving — based on 6 servings):
Nutrient Amount
Calories 165 kcal
Protein 15 g
Carbohydrates 4 g
Dietary Fiber 0.8 g
Sugars 1.7 g
Fat 10 g
Saturated Fat 4 g
Sodium 390 mg
Calcium 170 mg
Vitamin A 950 IU
Iron 1 mg
Frequently Asked Questions (FAQs):
1. Can I use egg whites instead of whole eggs?
Yes! Use 1½ cups of liquid egg whites to replace the 6 whole eggs for a lower-fat version.
2. Is this recipe keto-friendly?
Yes, it is naturally low in carbs and high in fat and protein, making it great for keto.
3. Can I freeze this egg bake?
Absolutely. Slice, wrap, and freeze. Reheat in the microwave or oven until warmed through.
4. What other veggies can I add?
You can add mushrooms, zucchini, cherry tomatoes, or broccoli. Avoid overly watery veggies unless cooked first.
5. Can I make this ahead of time?
Yes, bake it the night before and refrigerate. Reheat slices as needed throughout the week.