Description
This cottage cheese egg bake packs 20 grams of protein per slice and is made with a fluffy blend of eggs, veggies, and cheese. It’s a healthy, easy-to-make vegetarian breakfast that’s perfect for feeding a crowd or meal prep!
Ingredients
Scale
- 12 large eggs
- 500g 2% or full-fat cottage cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 red capsicum (bell pepper), diced
- 350g grated zucchini, squeezed
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13 baking dish with cooking spray.
- Grate the zucchini using a box grater, then squeeze out as much moisture as possible using a clean kitchen towel or your hands. Add it to the baking dish. Dice the capsicum and add it in, along with the grated cheese.
- In a large bowl, crack the eggs and add the cottage cheese, salt, and pepper. Blend with an immersion blender (or regular blender) until smooth with no lumps.
- Pour the egg mixture into the baking dish and gently stir to combine everything evenly. Sprinkle the remaining cheese over the top. Bake uncovered for 45–55 minutes, until the edges are golden and a toothpick inserted in the centre comes out clean.
- Remove from the oven and let it cool for about 20 minutes before slicing. Cut into 8 pieces and serve warm or cold.
Notes
- Store slices in an airtight container in the fridge for 3–4 days. Reheat in the microwave or a skillet, or enjoy cold.
- Note: A little moisture at the base is normal from the cottage cheese and veggies—pat dry with a paper towel for cleaner slices and better storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 229
- Sugar: 0.7g
- Fat: 13.1g
- Saturated Fat: 6.1g
- Carbohydrates: 7.9g
- Fiber: 1.2g
- Protein: 18.4