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This egg bake is cheesy, hearty, aromatic, and fragrant. It’s warm and high in protein, low-carb, gluten-free, and low-calorie.
This protein-packed casserole is a fantastic way to kickstart your morning. Whether you are following a low-carb diet or simply craving a hearty and delicious meal, this recipe can make your mornings stress-free.
Now, I know you’ve probably had several egg bakes. But this egg bake is more than just your typical casserole.
It combines creamy cottage cheese with wholesome ingredients like spinach and bell peppers, delivering flavors that are going to make this meal feel gourmet.
Every serving of this cottage cheese bake offers only 218 calories, 20 grams of protein, and less than 3 grams of carbs per serving.
Pin this now to find it later
Pin ItAs a result, each bite offers a combination of zesty spices, gooey cheese, and sautéed veggies.
Ingredients and Substitutes
Olive oil (1 tbsp) – You can also use unsalted butter (or ghee) or avocado oil.
White onion, finely chopped (1/2) – If you want a milder taste, use shallots.
Red bell pepper, deseeded and finely chopped (1) – You can also use other colored options like green, yellow, or orange bell peppers.
Spinach, chopped (1 cup) – Swiss chard or kale are great substitutes.
Chicken sausages, without the casings (8) – Swap for turkey sausage, beef sausage, or plant-based sausage for a vegetarian twist.
Eggs (8 large) – You can use egg whites for a lower-fat and calorie version.
Cottage cheese (1 cup) – replace with Greek yogurt or ricotta for a lower-calorie option.
Oat flour (1 tbsp) – Almond flour or coconut flour are also great since they are gluten-free and keto-friendly.
Garlic powder (1 tbsp) – You can also use granulated garlic or garlic flakes.
Sea salt (1/4 tsp)
Black pepper (1/4 tsp)
Cheddar cheese, grated (1/2 cup) – Use your favorite cheese blend, or use mozzarella or Monterey Jack.
How to Make Cottage Cheese Egg Bake
Step 1. Preheat your oven to 350F and prepare a 9×9” baking dish by placing some parchment. paper. Place a skillet over medium-heat and add the olive oil and bell peppers.
Step 2. Cook until the onion has become translucent. It should take roughly 4-5 minutes.
Step 3. Add the spinach.
Step 4. Cook until the spinach wilts. It usually takes a couple of minutes. Remove the veggies and set them aside.
Step 5. Add the chicken sausages without the casings.
Step 6. Break the sausages apart and cook them for 3-4 minutes or until they brown up. Remove from the skillet and set aside.
Step 7. Place the eggs, cottage cheese, oat flour, garlic powder, sea salt, black pepper, and cheddar cheese in a blender.
Step 8. Pulse to blend all the ingredients. Be careful you don’t overpulse.
Step 9. Place the veggies on the baking dish and spread them evenly.
Step 10. Add the egg batter to the baking dish.
Step 11. Top with the cooked sausage. Make sure you spread them evenly.
Step 12. Use a spatula or spoon to stir and mix all the ingredients.
Step 13. Place in the oven and cook for 35-40 minutes or until the center is completely cooked.
Step 14. Make sure you let it cool down before you serve it.
Pin this now to find it later
Pin ItHow I Modify This Recipe
- Vegetarian Option: Replace the chicken sausage with plant-based sausage or mushrooms.
- Extra Veggies: Toss in some other veggies like zucchini, cherry tomatoes, sun-dried tomatoes, or asparagus.
- Dairy–Free: Skip the cheddar and cottage cheese. Add nutritional yeast for a cheesy flavor without the dairy.
- Low–Sodium: If you are trying to cut back on your sodium, use homemade ground chicken seasoned with herbs.
What I Serve with This Cottage Cheese Egg Bake
You can pair it with one of these delicious sides.
- Side salad
- Avocado
- Guacamole
- Salsa and chips
- Garlic toast
- Fruit
- Yogurt parfait
- Pancakes
My Storage Tips
This egg bake is perfect for meal prepping. Place the recipe (in individual portions) in an airtight container and place it in the fridge for up to 5-6 days.
If you want to keep it for longer, wrap the slices individually in plastic or foil, and then place them in a freezer-friendly freezer bag. Keep it in the freezer for up to 3 months.
When you are ready to have them, thaw them overnight and reheat them in the oven or microwave.
My Other High-Protein Breakfast Ideas
Cottage Cheese Egg Bake
5 Cals: 218 Protein: 20 Carbs: 4.4 Fat: 13
Ingredients
- 1 tbsp olive oil
- 1/2 white onion finely chopped
- 1 red bell pepper deseeded and finely chopped
- 1 cup spinach chopped
- 8 chicken sausages without the casings
- 8 large eggs
- 1 cup cottage cheese
- 1 tbsp oat flour
- 1 tbsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup cheddar cheese grated
Instructions
- Heat the oven to 350F and line a 9×9 baking dish with parchment paper.
- Heat up a skillet over medium-high heat. Add in olive oil, white onion, then red bell pepper and spinach. Cook for 4-5 minutes until the veggies soften.
- Add the cooked veggies to the baking dish and spread them evenly.
- Add the chicken sausages without the casings into the skillet and break it apart. Cook for 3-4 minutes until it browns up. Remove from the skillet and set aside.
- Now, add eggs, cottage cheese, oat flour, garlic powder, sea salt, black pepper and cheddar cheese to the blender. Pulse to blend all of the ingredients together.
- Transfer the blended egg to the baking dish and top evenly with cooked sausage.
- Stir around a little bit with a spoon to mix the eggs with veggies and sausage.
- Bake in the oven for 35-40 minutes until the center is completely cooked.
- Let it cool down before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
