Cottage Cheese Egg Bake
This cottage cheese egg bake is an easy high protein breakfast made with eggs, cottage cheese, spinach, and red bell pepper. It bakes into soft, sliceable squares that work perfectly for meal prep, busy mornings, and clean eating.
Equipment
- Mixing bowl
- Whisk
- Blender or food processor (for cottage cheese)
- cutting board
- Knife
- Baking dish
- Oven
Ingredients
- 10 large eggs
- 1 ½ cups low fat cottage cheese
- 1 cup fresh spinach, finely chopped
- 1 cup red bell pepper, small diced
- ½ cup yellow onion, finely chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Cooking spray or oil for greasing
Optional add-ins
- Cooked turkey sausage
- Mushrooms
- Zucchini
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a baking dish.
- Blend the cottage cheese until smooth, then add it to a large bowl with the eggs. Whisk until fully combined.
- Add the chopped spinach, diced red bell pepper, chopped onion, salt, black pepper, and garlic powder. Stir until evenly distributed.
- Pour the egg mixture into the prepared baking dish and level the surface.
- Bake for 35–40 minutes, until the center is set and the edges are lightly golden.
- Remove from the oven and let rest for 10 minutes before slicing into equal portions.
Notes
- Letting the bake rest helps it firm up and slice cleanly.
- This recipe works well with other vegetables like mushrooms or zucchini.
- Store leftovers in the fridge for up to 4 days.