Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is a protein-packed, low-carb dish perfect for breakfast, brunch, or a light dinner. It's a fluffy, savory casserole made with eggs, creamy cottage cheese, and your favorite veggies or meats. Easy to make and customizable to suit any dietary needs!
Equipment
- Mixing Bowl
- 9×9-inch Baking Dish
- Skillet
Ingredients
Egg Mixture
- 6 large eggs about 10.5 oz
- 1 1/2 cups cottage cheese full-fat for creaminess
- 1 cup cheddar cheese shredded, optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
Vegetable Mix
- 1 cup diced vegetables e.g., spinach, bell peppers, onions, mushrooms
- 2 tbsp olive oil or butter for sautéing
Garnish
- fresh herbs e.g., parsley, chives, or basil
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil or butter.
- In a skillet over medium heat, sauté diced vegetables in olive oil or butter for 5-7 minutes until softened. Season with salt and pepper.
- In a large mixing bowl, whisk together the eggs, cottage cheese, shredded cheddar (if using), garlic powder, onion powder, salt, and pepper.
- Fold the sautéed vegetables into the egg mixture and pour it into the prepared baking dish. Smooth the top evenly.
- Bake in the preheated oven for 25-30 minutes or until the eggs are set and the top is lightly golden.
- Let the bake cool for a few minutes before slicing. Garnish with fresh herbs and serve warm.
Notes
Customize with your favorite add-ins like bacon, sausage, or extra spices. Can be made ahead and stored in the refrigerator for up to 3 days.