Cottage Cheese Egg Bake
Servings: 6 servings
Calories: 228kcal
This cottage cheese egg bake is fluffy, protein-packed, and perfect for meal prep breakfasts—loaded with veggies, cheese, ready in 60 mins!
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Ingredients
- 8 large eggs
- 8 oz full-fat cottage cheese ~1 cup
- 1 cup shredded cheddar substitute mozzarella for milder flavor
- ½ cup milk any kind
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano substitute Italian seasoning
- 1 oz baby spinach chopped, ~1 cup
- 1 medium green bell pepper finely chopped, any color okay
- 1 medium zucchini grated and squeezed dry
- 4 oz mushrooms sliced, ~1 cup
- 2 green onions chopped
Instructions
- Preheat oven to 375°F. Grease a 9x9-inch baking dish.
- Grate zucchini and place in a clean kitchen towel. Squeeze firmly to remove excess moisture. Set aside.
- In a large bowl, whisk eggs until well combined. Stir in cottage cheese, shredded cheese, milk, salt, pepper, garlic powder, and oregano.
- Fold in spinach, bell pepper, squeezed zucchini, mushrooms, and green onions.
- Pour the mixture into prepared dish and smooth the top with a spatula.
- Bake 30-35 minutes, until center is set and edges are lightly golden. Insert a knife in center—it should come out clean.
- Cool for a few minutes, then slice into 6 pieces and serve.
Notes
- If you are not a fan of the cottage cheese curds, you can blend it up before adding it to the eggs.
- Ensure veggies (especially zucchini and mushrooms) are chopped finely, as large pieces release more moisture. Also, don’t overdo milk or cottage cheese.
- You can assemble everything the night before and bake it fresh in the morning.
- Keep leftovers in an airtight container in the fridge for up to 4 days. When you're ready to enjoy, reheat in the microwave, oven, or air fryer until warm.
- Let it cool, slice into squares, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven or toaster oven.
Nutrition
Calories: 228kcal | Carbohydrates: 7g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 246mg | Sodium: 730mg | Potassium: 390mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1217IU | Vitamin C: 24mg | Calcium: 242mg | Iron: 2mg
