Description
Soft, savory, and packed with vegetables, these low carb breakfast bars are made with eggs, cheddar, cottage cheese, zucchini, spinach, and bell pepper for an easy make-ahead breakfast.
Ingredients
Units
Scale
- 8 large eggs
- 1/2 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1 medium zucchini, shredded and squeezed dry
- 1 cup chopped baby spinach
- 1/2 cup finely diced red bell pepper
- 2 tablespoons sliced green onions
- 2 tablespoons almond flour
- 1 tablespoon olive oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and line an 8×8-inch baking dish with parchment paper or lightly grease it.
- In a large bowl, whisk together the eggs, cottage cheese, almond flour, baking powder, garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in the shredded cheddar cheese, shredded zucchini, chopped spinach, diced red bell pepper, and sliced green onions.
- Pour the mixture into the prepared baking dish and spread the vegetables evenly.
- Bake for 28 to 30 minutes, until the center is set and the top is lightly golden.
- Let the bars rest for 10 minutes before slicing.
- Cut into 8 bars and serve warm, or cool completely for meal prep.
Notes
- Squeeze the zucchini well to prevent excess moisture.
- Let the bars cool slightly before slicing for cleaner edges.
- Store in the refrigerator for up to 4 days.
- Freeze individually wrapped bars for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 145
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg