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High protein egg bake on a plate accompanied with vegetables.

High Protein Cottage Cheese Egg Bake

Hanaa Idouz
This high-protein cottage cheese egg bake has become my go-to low-carb meal prep breakfast for busy mornings when I need sustained energy thanks to the 32 grams of protein per serving. It's creamy, fluffy, and nutritious, and you can easily adapt it to whatever ingredients you have on hand.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast, Lunch
Cuisine American
Servings 4
Calories 293 kcal

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese
  • 1 cup cheddar cheese
  • 1 cup spinach
  • 1 pinch salt to taste
  • pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
  • In a large mixing bowl, whisk together eggs until well beaten.
  • Add drained cottage cheese, shredded cheddar, and/ or parmesan cheese (reserve some for topping), chopped spinach, salt, pepper, and any seasoning of choice, and mix well
  • Pour the mixture into your prepared casserole dish and sprinkle the remaining cheese on top.
  • Bake for 45 minutes, or until the center is set and the top is golden brown. Allow to cool for 5 minutes before slicing and serving.

Notes

  • Don't overmix the eggs. Once everything is well combined, resist the urge to keep going.
  • Drain excess moisture from your vegetable mix-ins to keep the casserole from becoming too watery and developing an unpleasant texture. If you think there will still be moisture feel free to add 1 tablespoon of cornstarch if you're gluten-free or all-purpose flour.
  • For extra protein try whisking a scoop of unflavored protein powder into the egg mixture.
  • Add any vegetables, proteins, or jarred items to your breakfast casserole for extra fiber, taste, and protein.
For meal prep:
  • Fully bake the egg Casserole, cool completely, then refrigerate. Reheat individual slices in the microwave for 1-2 minutes or the entire casserole (covered and brought to room temperature) in a 325°F oven until heated through.
  • Prep Ingredients: Mix everything except the eggs, and store in the refrigerator overnight. Add whisked eggs just before baking.
To store any leftovers:
  • Refrigerator: Store leftover egg bake in an airtight container for up to 4 days.
  • Freezer: Cut into individual portions, wrap tightly in plastic wrap or freezer bags, and freeze for up to 3 months. Thaw before reheating.

Nutrition

Serving: 1servingCalories: 293kcalCarbohydrates: 3gProtein: 23gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 365mgSodium: 485mgPotassium: 198mgSugar: 2gVitamin A: 832IUCalcium: 293mgIron: 2mg
Keyword bake, breakfast, casserole, cheese, cottage, egg
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