Description
A protein-rich, versatile egg dish that’s perfect for meal prep and can be customized with vegetables and spices to suit your taste.
Ingredients
Scale
- 6 whole eggs
- 1 cup cottage cheese
- Assorted cheeses for topping
- Salt and pepper to taste
- Optional: 1/2 cup sautéed vegetables (spinach, mushrooms, or bell peppers)
- Optional: 1/4 teaspoon red pepper flakes or 1-2 tablespoons diced jalapeños
Instructions
- Preheat oven to 350°F
- Blend eggs and cottage cheese until well combined
- If adding vegetables, ensure they are pre-cooked and drained of excess moisture
- Pour mixture into prepared baking dish
- Top with additional cheeses as desired
- Bake until set and heated through
Notes
- Can be made dairy-free by substituting cottage cheese with silken tofu + 1 tablespoon nutritional yeast
- Stores well for up to 3 days in the refrigerator
- Can be frozen for up to a month
- For best reheating results, cover and heat in 350°F oven for 10 minutes
- Can use 12 egg whites instead of 6 whole eggs for a lower-fat version
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 185mg
Keywords: egg casserole, high protein breakfast, meal prep breakfast, vegetable egg bake
