Can I freeze Cottage Cheese Egg Bake?

Yes, you can freeze individual portions of Cottage Cheese Egg Bake. Wrap them well and store in an airtight container for up to 3 months. Reheat from frozen in the microwave or oven.

What can I use instead of cottage cheese?

You can substitute ricotta or cream cheese for cottage cheese. Ricotta provides a similar texture, while cream cheese adds a richer taste.

Is Cottage Cheese Egg Bake keto-friendly?

Yes, this recipe is low in carbohydrates and high in protein, making it suitable for a keto diet.

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.

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 long does Cottage Cheese Egg Bake last in the fridge?

When stored in an airtight container, Cottage Cheese Egg Bake can last up to 4 days in the refrigerator.

Cottage Cheese Egg Bake - Easy Protein Breakfast

Description

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

Ingredients

Scale

6 large eggs
2 cups cottage cheese (full-fat for creaminess)
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)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, whisk the eggs until light and fluffy.
Stir in the cottage cheese until well incorporated.
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 the reserved cheese on top.
Bake for 40-45 minutes or until the center is set and the top is lightly golden.
Let cool for 5 minutes before slicing. Garnish with fresh herbs, tomatoes, or avocado, if desired.

Notes

Use full-fat cottage cheese for a creamier texture.
Make ahead and refrigerate the mixture overnight for quick baking in the morning.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
To reheat, microwave on medium for 1-2 minutes or warm in the oven at 350°F for 10 minutes.
Customize with your favorite vegetables or cheese varieties.

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