Description
A quick and high-protein breakfast bake made with cottage cheese and eggs, creating a creamy, soufflé-like texture. Perfect for meal prep and customizable with add-ins.
Ingredients
6 large eggs
1 cup full-fat cottage cheese (small curd)
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons chopped chives or parsley
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar pa
- In a large bowl, whisk eggs thoroughly until pale and frothy
- Add cottage cheese to the whisked eggs and stir until combined
- Fold in shredded cheddar, salt, pepper, garlic powder, and herbs
- Pour mixture into prepared dish and spread evenly
- Bake for 25-28 minutes until edges are golden and center is set; a knife inserted in center should come out clea
- Let cool for 5 minutes, then slice and serve
Notes
Whisk eggs very well for a lighter texture.
Do not overbake; the center should gently jiggle when shaken and will continue cooking as it rests.
Use full-fat cottage cheese for the creamiest result.
Blot cottage cheese with paper towel before mixing to prevent wateriness.
Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.
Reheat in microwave for 30-45 seconds or in 350°F oven for 5-7 minutes.
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of dish)
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 290 mg
Keywords: cottage cheese, eggs, high protein, breakfast