Print

Naturally gluten-free, low carb, and high protein, this cottage cheese egg bake recipe is a delicious make-ahead breakfast for busy mornings. The cottage cheese creates a dish that is creamy, tender, and higher in protein than eggs alone. Combine and cook everything in one dish for simple breakfast meal prep.

Prep: 10 minsCook: 30 minsTotal: 40 mins
Servings: 4 1x

Ingredients

  • Nonstick cooking spray
  • 8 eggs
  • ¼ teaspoon garlic powder 
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper 
  • ¾ cup 2% or full-fat cottage cheese
  • ½ cup shredded or shaved Parmesan cheese
  • 3 cups roughly chopped fresh spinach
  • ½ cup finely diced yellow onion or green onions

Instructions

  1. Preheat the oven to 375 degrees. Mist a 9×9 inch dish with nonstick cooking spray
  2. In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined. Stir in the cottage cheese, Parmesan cheese, spinach, and onion.
  3. Pour the egg mixture into the prepared dish.
  4. Bake until the center is set, 30-35 minutes.
  5. Store leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave.

Notes

May add in up to 1 cup of cooked veggies or cooked breakfast meats, such as cooked and crumbled bacon or breakfast sausage, or sauteed mushrooms or bell peppers

Nutrition Information

  • Serving Size: 1/4 of the recipe
  • Calories: 248
  • Fat: 15 g
  • (Sat Fat: 6 g)
  • Sodium: 787 mg
  • Carbohydrate: 7 g
  • (Fiber: 1 g
  • Sugar: 4 g)
  • Protein: 21 g
  • Cholesterol: 305 mg

Dietary

© The Real Food Dietitians
Recipe By: Stacie Hassing