Description
A warm, fluffy, protein‑packed bake combining eggs, cottage cheese, shredded cheese and veggies — perfect for breakfast, brunch, or meal prep.
Ingredients
- 12 large eggs
- 24 oz (680 g) cottage cheese
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 3 cups chopped spinach (or other veggies like bell peppers, mushrooms, zucchini)
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or light oil for the baking dish
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish with cooking spray or oil.
- In a large bowl, whisk the eggs until smooth.
- Add cottage cheese, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
- Fold in chopped spinach and diced onion (or other vegetables you’re using).
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
- Let the bake rest for about 10 minutes before slicing so it firms up nicely.
Notes
- You can swap the spinach for kale, zucchini, bell peppers, mushrooms, or tomatoes depending on what you have.
- Use different cheeses — mozzarella, Monterey Jack, Parmesan — or mix varieties for varied flavor.
- Add fresh herbs like parsley, dill or basil for extra freshness.
- For a lighter bake, use low‑fat cottage cheese or replace some eggs with egg whites.
- This egg bake is ideal to prepare ahead — you can mix everything the night before, refrigerate, and bake in the morning.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American / Brunch-style
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
