Description
If you’re on the hunt for a quick breakfast idea, a high-protein lunch option, or an easy dinner recipe, this Cottage Cheese Egg Bake is the answer. It’s creamy, packed with protein, and layered with vibrant vegetables. This easy recipe is perfect for meal prep, gluten-free, low-carb, and bursting with flavor—ideal for anyone looking for healthy snack or breakfast ideas that don’t require a lot of work.
Ingredients
6 large eggs
1 cup cottage cheese
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 cup chopped spinach (or any green vegetable)
1/4 cup chopped scallions or onions
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8×8 or 9×9-inch baking dish.
2. In a large bowl, whisk the eggs until well combined.
3. Add cottage cheese, salt, pepper, and optional seasonings to the eggs; mix well.
4. Fold in chopped vegetables and shredded cheese.
5. Pour mixture into the prepared baking dish and smooth the top.
6. Bake for 35–40 minutes, until the top is golden and the center is set.
7. Cool for 5–10 minutes before slicing and serving.
Notes
For the creamiest texture, use full-fat cottage cheese.
If using watery vegetables like zucchini, sauté or drain them first.
This recipe freezes beautifully; wrap slices individually for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg