Whether you’re meal prepping your breakfasts for the week or feeding a crowd, this high protein egg bake with cottage cheese will fill you up properly! Any leftover meats or vegetables can be used to customize this protein powerhouse of a breakfast.
High Protein Egg Bake with Cottage Cheese
Protein is definitely king when it comes to keeping yourself full and satisfied between meals. And this recipe is absolutely bursting with protein.
Each square of our baked cottage cheese eggs packs a whopping 16 grams of protein and 212 mg of calcium with only 228 calories. That’s a fantastic way to start your day that will hold you quite comfortably until lunch time!
Baked Cottage Cheese Eggs
Not only does this fabulous high protein egg bake keep you fuller for longer, but it’s a meal prepping dream. Whip up a pan of your cottage cheese egg bake on the weekend and portion it out.
You can keep a couple of days’ worth of servings in the refrigerator. For servings you plan to eat beyond day 3, simply wrap individually with plastic wrap and slide into a zipper top bag in the freezer.
Cottage Cheese Egg Bake
To reheat our egg bake that’s been in the refrigerator, you can wrap a piece loosely with foil and pop it into a preheated air fryer or oven at 350ºF for about 8 to 10 minutes, or until hot all the way through. If you are running low on time, slide an unwrapped piece onto a microwave safe plate and cover with a paper towel. Microwave for about 2-3 minutes, depending on how powerful your microwave is.
Egg Bake with Cottage Cheese
Our family’s two favourite combinations for this egg bake are a spinach, cheese, and bacon version and a taco version. Both are ridiculously simple and both are pretty budget friendly, current price of eggs notwithstanding. It’s sure far kinder to the bank account than getting a breakfast sandwich on the road every morning!
For the spinach version I’m sharing today, you’ll need six ounces of baby spinach, cottage cheese and grated cheese, some crisp cooked bacon, and a variety of herbs and seasonings. If you want to make the taco version, omit the spinach and swap in leftover taco meat. It’s that easy!
High Protein Egg Bake with Cottage Cheese
Rate RecipeEquipment
- 1 9×13 pan
- 1 blender or food processor
- Measuring Cups and Spoons
Ingredients
- nonstick cooking spray
- 1 1/2 cups cottage cheese
- 1 dozen eggs
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard powder optional but tasty
- 6 ounces baby spinach
- 8 green onions roots trimmed and discarded, then thinly sliced
- 8 slices bacon (cooked crispy and chopped or crumbled ~or~ 1/2 cup of purchased bacon crumbles or crisped prosciutto
- 8 ounces Monterey Jack cheese grated
Instructions
- Preheat oven to 350ºF. Spray a 9×13-inch pan with nonstick cooking spray and set aside.
- Scatter the spinach and sliced green onions over the bottom of the pan. Scatter the bacon crumbles and then the grated cheese over the spinach.
- Combine the cottage cheese and eggs, granulated garlic, granulated onion, Italian seasonings, kosher salt, black pepper, and mustard powder in a blender or food processor and begin blending on low. Adjust the blender to medium speed or power until well combined and even in colour, about 30 seconds. Pour the mixture over the cheese and spinach.
- Bake for 60 to 70 minutes, or until the eggs are set but still just a little jiggly in the center and reach 160ºF.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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