Can I make Cottage Cheese Egg Bake ahead of time?

Yes, you can prepare the mixture the night before and refrigerate. In the morning, simply bake as directed. You can also bake it ahead and reheat individual slices as needed.

Can I freeze Cottage Cheese Egg Bake?

Yes, wrap individual portions in plastic wrap and freeze for up to 3 months. Reheat directly from frozen in the microwave or oven.

What kind of cheese works best for Cottage Cheese Egg Bake?

Full-fat cottage cheese provides a creamier texture, but low-fat options can be used to reduce calories. Cheddar or mozzarella are great choices for added flavor.

How long can I store Cottage Cheese Egg Bake in the fridge?

You can store it in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes.

Can I make this recipe dairy-free?

Yes, you can substitute dairy-free cottage cheese and use vegan cheese alternatives. The texture and flavor might vary slightly.

What vegetables can I add to the egg bake?

You can add chopped spinach, bell peppers, onions, mushrooms, or sun-dried tomatoes. Just ensure any frozen vegetables are well-drained to prevent excess moisture.

How do I know when the Cottage Cheese Egg Bake is done?

The egg bake is done when the center is set and a toothpick inserted comes out clean. The top should be lightly golden.

Cottage Cheese Egg Bake - High-Protein Breakfast Recipe

Cottage Cheese Egg Bake – High-Protein Breakfast Recipe

Author: Clara Bennett
Total Time: 55 minutes
Yield: 6 servings 1x

Description

A high-protein, low-carb Cottage Cheese Egg Bake that is easy to make, perfect for meal prep, and great for breakfast or a light dinner.

Ingredients

Scale

6 large eggs
2 cups cottage cheese (full-fat)
1 cup shredded cheddar cheese
1 cup chopped spinach
1/2 cup diced bell pepper
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh herbs for garnish (optional)
Sliced tomatoes or avocado for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, whisk eggs until light and fluffy. Stir in cottage cheese.
Add spinach, bell pepper, onion, garlic powder, onion powder, salt, and pepper. Mix well.
Fold in shredded cheddar cheese, reserving some for topping.
Pour the mixture into the prepared baking dish and sprinkle reserved cheese on top.
Bake for 40-45 minutes, or until the center is set and the top is golden.
Let it cool for 5 minutes before slicing. Garnish with herbs, tomatoes, or avocado as desired.

Equipment

KitchenAid hand Mixer

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2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch

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Notes

Use full-fat cottage cheese for a creamier texture.
Grease the baking dish well to prevent sticking.
If using frozen spinach, make sure to drain excess water.
Let the bake rest before slicing to keep it intact.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 2 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 150 mg

Keywords: Cottage Cheese Egg Bake, High-Protein Breakfast, Low-Carb Casserole, Meal Prep Recipe, Gluten-Free Breakfast

Find it online: https://fenrecipes.com/cottage-cheese-egg-bake-high-protein-breakfast/