High Protein Egg Bake with Cottage Cheese

cottage cheese and egg high protein breakfast bake

5 from 3 votes

High Protein Egg Bake with Cottage Cheese

This high protein breakfast bake features cottage cheese and eggs to make an easy make ahead breakfast that will keep you feeling full for hours.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 157kcal

Author: Bailey Franklyn

Equipment

1 blender
1 8x13" baking dish

Ingredients

8 eggs large
1 cup cottage cheese
1 shallot, diced
1 cup vegetables of choice, diced
1 cup cheese of choice, shredded
2 teaspoon salt

Instructions

Preheat oven to 350 °F
Grease a 9x13" glass baking dish.
Add the eggs, cottage cheese, and salt to a blender. Blender until smooth and well combined, about 30 seconds. Pour the mixture into the baking dish.
Sprinkle the diced shallot, vegetables and cheese on top of the egg mixture, and use a fork or spatula to gently stir everything in.
Bake for 30-35 minutes, rotating 180° halfway through, until golden brown.
Let cool, then cut into 8 pieces. Store in a container in the fridge for up to 5 days.

Notes

VEGETABLES: I love bell peppers, so that's usually my go-to for this recipe. But you could use anything you like. Just make sure the pieces are quite small.

FLAVOUR COMBINATIONS: if you need inspiration, these are some of my favourite flavour and ingredient combinations:

Boursin, shallot & chives
Roasted red pepper, feta & spinach
Gruyere, green onions & red chili flakes
Cheddar & broccoli

MEAL PREP: these are a perfect make ahead breakfast. You can cut into slices, and store in an airtight container with parchment paper between the slices. They should keep for up to 4 days. Heat them up in the microwave, or air fryer.

FREEZE: if you don't eat them within 4 days, you can freeze these for later.

HOW TO SERVE: enjoy this with a slice of whole grain toast, fruit or a salad. I also love making it into a breakfast sandwich.

Nutrition