baked cottage cheese eggs
Discover how to make baked cottage cheese eggs a delicious, high-protein breakfast that's perfect for meal prep. Packed with flavor and nutrients.
Equipment
- 9x13-inch baking dish
- Skillet
- Large mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 12 large eggs
- 1 cup full-fat cottage cheese
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach chopped
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Baking Dish: Grease a 9x13-inch baking dish with cooking spray or butter.
- Sauté Vegetables: In a skillet, sauté the diced bell pepper and onion over medium heat until softened, about 5 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, cottage cheese, and shredded cheddar cheese until well combined.
- Add Vegetables and Seasoning: Stir in the sautéed vegetables, chopped spinach, salt, and pepper.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake: Place in the preheated oven and bake for 35–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool and Serve: Allow the casserole to cool for 10 minutes before slicing and serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes or until heated through.
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake the next morning as directed.
- Customization: Feel free to add other vegetables like mushrooms or zucchini, or switch up the cheese to suit your taste.