Egg Bake Recipe w/cottage cheese. Easy high protein breakfast. Link to recipe in comments! 🔗 enjoy!

Ingredients

• 6 Large Eggs (room temperature)
• 1 cup Cottage Cheese (full‑fat for extra protein)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground if possible)
• 1 medium Zucchini (diced)
• 1 cup Cherry Tomatoes (halved)
• 1 small Onion (diced)
• 2 cups Spinach (fresh, roughly chopped)
• 0.5 cup Bell Pepper (optional, diced)
• 0.75 cup Parmesan Cheese (grated; 0.5 cup in mixture, 0.25 cup on top)
• 1 spray Olive Oil Spray (for greasing baking dish)

Instructions

1. Chop Vegetables

   Dice the zucchini, halve the cherry tomatoes, dice the onion, and roughly chop the spinach (add optional bell pepper if using).

   Time: PT10M

2. Prepare Egg Mixture

   Crack the eggs into a mixing bowl, add the cottage cheese, garlic powder, salt, and black pepper. Whisk until the yolks are fully incorporated and the mixture is smooth.

   Time: PT5M

3. Combine Veggies and Cheese

   Add the chopped vegetables and ½ cup grated Parmesan to the egg mixture and stir until everything is evenly coated.

   Time: PT2M

4. Grease Baking Dish

   Lightly spray the baking dish with olive oil spray, making sure the entire surface is coated to prevent sticking.

   Time: PT2M

5. Assemble the Bake

   Pour the egg‑vegetable mixture into the prepared dish and sprinkle the remaining ¼ cup Parmesan over the top.

   Time: PT2M

6. Bake

   Place the dish in a pre‑heated oven at 350°F and bake for 40‑50 minutes, or until the center is set and the top is lightly golden.

   Time: PT45M

   Temperature: 350°F

7. Cool and Serve

   Remove from the oven, let the bake rest for 5 minutes, then slice and serve warm.

   Time: PT5M

Nutrition Facts

Calories

220

Protein

30g

Carbohydrates

3g

Fat

6g

Fiber

2g