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High Protein Egg Breakfast Bake

A delicious and protein-packed breakfast bake combining fluffy eggs, creamy cottage cheese, and fresh spinach for a satisfying meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs Large eggs
  • 1 cup cottage cheese Creamy cottage cheese
  • 1 cup chopped spinach Fresh spinach, chopped
  • 1/2 cup diced bell peppers Any color bell pepper, diced
  • 1/4 cup grated cheese Cheddar or mozzarella, grated
  • to taste Salt and pepper Season as per preference
  • as needed Olive oil or cooking spray For greasing the baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a baking dish (about 9x9 inches) with a light coat of olive oil or cooking spray.
  3. In a large mixing bowl, whisk together the six eggs until well combined. Add in the cottage cheese and stir until fully mixed.
  4. Toss in the chopped spinach and diced bell peppers. Season with salt and pepper to taste. Mix everything gently to incorporate the veggies evenly.
  5. Pour the mixture into the greased baking dish. Sprinkle the grated cheese on top.
  6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
  7. Once baked, remove from the oven, let it cool slightly, then cut it into squares and serve warm.

Notes

For substitutions, Greek yogurt can be used in place of cottage cheese. Other veggies like zucchini or mushrooms can be added as well. Store leftovers in the refrigerator for 3-4 days or freeze for up to a month. Reheat in the microwave or oven for best results.