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Two squares of cottage cheese egg bake with spinach, red pepper, scallions, and melted cheese on a plate

High Protein Cottage Cheese Egg Bake

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A fluffy vegetarian breakfast casserole made with eggs, egg whites, low-fat cottage cheese, spinach, red bell pepper, scallions, and mozzarella. One of eight servings provides approximately 24 grams of protein.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Scale
  • Nonstick cooking spray
  • 1 large red bell pepper, diced
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup sliced scallions
  • 12 large eggs
  • 1 cup liquid egg whites
  • 2 cups low-fat cottage cheese (2%)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded part-skim mozzarella, divided
  • Optional: pinch of red pepper flakes or hot sauce for serving

Instructions

  1. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
  2. Heat a large nonstick skillet over medium heat and lightly coat with cooking spray. Add the red bell pepper and cook for 3 minutes. Add the spinach and scallions and cook for 1 to 2 minutes, until the spinach is wilted and excess moisture has evaporated. Remove from the heat and cool for a few minutes.
  3. Add the eggs, liquid egg whites, cottage cheese, garlic powder, onion powder, salt, and black pepper to a blender. Blend for 20 to 30 seconds, just until smooth and evenly combined.
  4. Pour the egg mixture into a large bowl. Stir in the cooked vegetables and 1 cup of the mozzarella. Pour into the prepared baking dish and spread the vegetables evenly. Sprinkle the remaining 1/2 cup mozzarella over the top.
  5. Bake for 32 to 38 minutes, until the edges are lightly golden, the center no longer looks wet, and the egg mixture reaches 160°F in the center.
  6. Let the egg bake stand for about 10 minutes before slicing. Cut into 8 equal servings and serve warm.

Notes

  • The nutrition estimate is based on 12 large eggs, 1 cup liquid egg whites, 2 cups 2% cottage cheese, 1 1/2 cups part-skim mozzarella, the listed vegetables, and eight equal servings.
  • Cook moist vegetables before adding them to the egg base so the casserole does not become watery.
  • USDA guidance says casseroles and other dishes containing eggs should reach 160°F in the center.
  • Refrigerate cooked egg dishes promptly and use within 3 to 4 days. Reheat leftovers to 165°F.
  • Optional toppings and substitutions are not included in the nutrition estimate.
  • If gluten matters, choose packaged cottage cheese, liquid egg whites, shredded cheese, seasonings, and cooking spray that are labeled gluten free when appropriate and avoid cross-contact.
  • Author: Adam Moretti
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://www.healthyamericanbites.com/high-protein-cottage-cheese-egg-bake/