Classic Cottage Cheese Egg Bake
A fluffy, high-protein breakfast casserole made with eggs, cottage cheese, and your choice of veggies or meats. Perfect for meal prep, brunch, or a quick, healthy breakfast!
Equipment
- Mixing bowl
- Whisk
- 9x13-inch baking dish
- Oven
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced vegetables e.g., spinach, bell peppers, or zucchini
- 1/4 cup cooked meat e.g., bacon, sausage, or ham (optional)
- 1 tablespoon fresh herbs e.g., chives, parsley, or dill
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Whisk the eggs in a large mixing bowl until smooth.
- Add cottage cheese, shredded cheese, salt, pepper, and herbs to the eggs. Mix well.
- Fold in diced vegetables and cooked meat (if using).
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until the center is set and the top is golden brown.
- Let rest for 5 minutes before slicing and serving.
Notes
- Make-Ahead Option: Assemble the ingredients in the baking dish, cover, and refrigerate overnight. Bake in the morning.
- Freezing: Slice and freeze individual portions for up to 2 months. Reheat in the oven or microwave.
- Dairy-Free Alternative: Substitute cottage cheese with silken tofu and use dairy-free cheese.