Cottage Cheese Egg Bake (High Protein)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
252 kcal
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Course
Breakfast
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Cuisine
International
Cottage Cheese Egg Bake (High Protein)
Description
The Cottage Cheese Egg Bake (High Protein) features eggs whisked with cottage cheese, butter, garlic, and Italian seasoning, incorporating spinach and mozzarella for texture and flavor. Baked until set and lightly bubbled along the edges, the dish yields a fluffy, creamy texture with melted cheese accents and a mild garlic-herb background. Parmesan grated on top adds a slightly nutty crust once baked.
Its savory profile and substantial protein content make it practical for a nutritious breakfast or light meal, with ease of slicing after cooling to portion as needed. This dish can be doubled and baked in a larger casserole dish to serve more people. The use of thawed and squeezed spinach or fresh sautéed spinach offers flexibility with greens.
Ensure the bake is cooled briefly before slicing for a cleaner presentation. Variations including substituting some eggs with egg whites can adjust protein and fat ratios to preference.
Doubling the recipe and baking in a casserole dish allows for more servings.Leftovers store well in an airtight container in the fridge for up to 5 days.Frozen spinach should be thawed and squeezed of excess liquid; fresh spinach should be sautéed until wilted before adding.You can substitute some or all large eggs with equivalent volume of egg whites to reduce fat content.
Ingredients
- 7 egg large
- 12 oz. cottage cheese 2%
- 1 Tbsp butter unsalted, 14g
- 2 garlic minced (I used frozen, cloves
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 10 oz. spinach thawed & squeezed of liquid (see notes, frozen
- 1/2 cup mozzarella cheese shredded (56g
- 1/4 cup Parmesan Cheese grated (28g
Instructions
- Preheat the oven to 375 degrees F. Grease a pie dish and set aside.
- Beat the eggs in a large mixing bowl until fluffy.
- Whisk in the cottage cheese, butter, garlic, salt and Italian seasoning.
- Then fold in the spinach and mozzarella.
- Transfer to the greased pie dish. Sprinkle with the grated parmesan.
- Bake for 20-25 minutes or until starting to bubble along the edges and no longer jiggly in the middle.
- Let cool for 5-10 minutes then slice and enjoy!
Notes
- Doubling the recipe and baking in a larger casserole dish can serve more people.
- Leftovers should be stored in a sealed container and refrigerated for up to 5 days.
- If using frozen spinach, thaw and squeeze out excess water; if fresh, sauté until wilted before folding into the mixture.
- Eggs can be partially or fully replaced with egg whites, with 7 large eggs equal to about 1.5 cups of egg whites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1/5 of bake (166g) | |
| Calories | 252kcal | 13% |
| Carbohydrates | 6.3g | 2% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 7.6g | 38% |
| Cholesterol | 29.8mg | 10% |
| Sodium | 716.3mg | 30% |
| Fiber | 1.8g | 7% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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