Cottage Cheese Egg Bake
This cottage cheese egg casserole is fluffy, cheesy, and packed with protein to keep you full and energized throughout the day. It’s an easy make-ahead breakfast that reheats well for busy mornings, and it's made with just a few simple ingredients!
Servings: 6 servings
Equipment
Ingredients
- 1 tbsp oil
- ½ cup bell peppers finely diced
- ½ cup onions finely diced
- 6 large eggs
- 1 cup cottage cheese
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch by 9-inch baking pan.
- Heat oil in a frying pan over medium heat. Add the diced onions and peppers and cook until they are softened, about 3 to 5 minutes. Set aside on a plate to cool as you prepare the egg mixture.
- In a medium bowl, whisk the eggs, cottage cheese, garlic powder, paprika, and salt together until smooth.
- Stir in the sauteed onions and peppers and cheddar cheese until combined.
- Pour the mixture into the prepared baking pan. Bake for 30 to 35 minutes, or until the center is set. Let it cool completely before slicing and serving.
Notes
- Let the casserole rest for 5 to 10 minutes after baking so it’s easier to slice.
- Use full-fat cottage cheese for extra richness and creaminess.
- This recipe is made in a 9 x 9-inch baking pan and makes about 4 adult servings or 6 to 8 child servings. To make a larger batch, double the recipe, bake in a 9 x 13-inch baking pan, and add 5 to 10 minutes to the total bake time.
Nutrition
Calories: 213kcal | Carbohydrates: 4g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 211mg | Sodium: 403mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 17mg | Calcium: 194mg | Iron: 1mg
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