Cottage Cheese Egg Bake (High Protein)
Servings: 5
Calories: 252kcal
This Cottage Cheese Egg Bake combines creamy, rich cottage cheese with fluffy eggs for an easy to make breakfast bake. It’s ready in just 30 minutes and you can enjoy this low carb, high protein dish for breakfast, brunch or a light dinner!
Print Recipe
Ingredients
- 7 large eggs
- 12 oz. 2% cottage cheese
- 1 Tbsp unsalted butter (14g)
- 2 garlic cloves minced (I used frozen)
- 1/2 tsp each salt & italian seasoning
- 10 oz. frozen spinach thawed & squeezed of liquid (see notes)
- 1/2 cup shredded mozzarella (56g)
- 1/4 cup grated parmesan (28g)
Instructions
- Preheat the oven to 375 degrees F. Grease a pie dish and set aside.
- Beat the eggs in a large mixing bowl until fluffy.
- Whisk in the cottage cheese, butter, garlic, salt and Italian seasoning.
- Then fold in the spinach and mozzarella.
- Transfer to the greased pie dish. Sprinkle with the grated parmesan.
- Bake for 20-25 minutes or until starting to bubble along the edges and no longer jiggly in the middle.
- Let cool for 5-10 minutes then slice and enjoy!
Notes
If you wish, you can double this recipe and bake in a casserole dish
Store: refrigerate leftovers in an airtight container for 5 days.
Spinach: this spinach is about 1 cup (150g) spinach once thawed and squeezed. Fresh spinach works too, just saute in a small pan over medium heat for a few minutes to wilt down then fold into egg mixture.
Eggs: you can sub some or all of the eggs for egg whites if you wish. 7 large eggs = 1.5 cup egg whites
Nutrition
Serving: 1/5 of bake (166g) | Calories: 252kcal | Carbohydrates: 6.3g | Protein: 23g | Fat: 15g | Saturated Fat: 7.6g | Cholesterol: 29.8mg | Sodium: 716.3mg | Fiber: 1.8g | Sugar: 2.3g