Description
A protein-rich egg bake that’s perfect for breakfast or meal prep, featuring cottage cheese and vegetables.
Ingredients
Scale
- 6 large eggs (preferably organic, free-range)
- 1½ cups cottage cheese (4% fat works best for creaminess)
- 1 cup shredded cheddar cheese (or Mexican blend)
- ¼ cup almond flour (substitute with coconut flour for different texture)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 bell pepper, finely diced (any color)
- ½ cup spinach, chopped
- 3 tablespoons fresh chives, chopped
- Optional add-ins: diced tomatoes, mushrooms, or zucchini
Instructions
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Notes
- Can I make this egg bake dairy-free? Yes! You can substitute the cottage cheese with silken tofu blended with nutritional yeast. For the cheddar cheese, use a plant-based cheese alternative that melts well.
- How can I increase the fiber content? Add 1-2 tablespoons of ground flaxseed or chia seeds to the mixture. You can also increase vegetables by adding finely chopped broccoli, cauliflower, or additional spinach.
- Is this recipe suitable for meal prep? Absolutely! Bake it, slice into portions, and refrigerate for quick breakfasts throughout the week. Or prepare the mixture in advance, refrigerate unbaked for up to 24 hours, and bake when needed.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: egg bake, high protein breakfast, meal prep breakfast, low carb breakfast
