Description
This Cheesy Protein Egg Bake is a hearty, low-carb breakfast packed with protein from eggs and cottage cheese. It’s loaded with veggies like spinach, bell peppers, and onions, and topped with melty cheese. Perfect for meal prep or feeding a hungry morning crowd!
Ingredients
Units
Scale
- 6 large eggs
- 2 cups cottage cheese
- 1 cup shredded 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 the oven to 375°F (190°C). Lightly grease a baking dish with non-stick spray or a small amount of oil.
- In a large mixing bowl, whisk the eggs until fully beaten.
- Add the cottage cheese, shredded cheese, spinach, bell pepper, onion, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Pour the egg mixture into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let it rest for 5 minutes before slicing.
- Garnish with fresh herbs, sliced tomatoes, or avocado if desired, and serve warm.
Notes
- You can substitute or add other vegetables like mushrooms, zucchini, or kale.
- Use any cheese you prefer—cheddar, mozzarella, or pepper jack work great.
- This bake can be made ahead and refrigerated for up to 4 days. Just reheat and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 195mg