High-Protein Egg and Cottage Cheese Breakfast Bake

High-Protein Egg and Cottage Cheese Breakfast Bake

Eggs and cottage cheese bake into a tender, slightly curdy casserole with spinach, red pepper, and bacon throughout. Cheddar browns on top, and fresh scallions finish each thick square. Cooking the vegetables before they go into the dish helps keep the center from turning watery. There’s no need to blend the cottage cheese: whisk the base, bake it in an 8-inch square dish, and let it rest before cutting.

Ingredients

• 8 large eggs
• 1 cup cottage cheese (225g); low-fat cottage cheese also works
• 1 cup shredded cheddar cheese (115g), divided
• 4 slices bacon, cooked, drained, and crumbled (45g)
• 2 packed cups fresh spinach, roughly chopped (60g)
• 1/2 cup finely diced red bell pepper (75g)
• 2 scallions, thinly sliced (30g), dark green tops reserved for garnish
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

Optional: Add a pinch of red pepper flakes to the egg mixture for a little heat.

How to Make the Egg and Cottage Cheese Breakfast Bake

1. Prepare the dish: Preheat the oven to 350°F (175°C). Generously grease the bottom and sides of an 8-inch square baking dish.
2. Cook the vegetables: Heat the olive oil in a skillet over medium heat. Add the red pepper and cook until softened. Add the spinach and cook until wilted and any excess liquid has evaporated; there should be no pool of liquid in the skillet. If the bacon is not already cooked, cook it fully, then drain and crumble it.
3. Whisk the eggs: In a mixing bowl, whisk the eggs, cottage cheese, salt, and black pepper until combined. Small cottage cheese curds can remain. Whisk in the red pepper flakes, if using.
4. Assemble: Fold in the cooked vegetables, bacon, scallion whites and light-green pieces, and half the cheddar. Pour into the prepared dish and scatter the remaining cheddar evenly over the top.
5. Bake: Bake uncovered for about 35 to 40 minutes, beginning to check at 30 minutes. The cheese should be browned in spots and the center set, with no wet or liquid movement when the dish is gently moved. A slight jiggle is fine. If the top browns before the center sets, loosely tent the dish with foil and continue baking.
6. Rest and serve: Let the bake rest in the dish for about 10 minutes so it holds together when cut. Divide into 6 thick squares and finish with the reserved scallion greens.

How to Keep the Bake from Turning Watery

Spinach and pepper release moisture as they cook. Let that liquid evaporate in the skillet before adding the vegetables to the eggs, and drain the cooked bacon well. If using frozen spinach, thaw it completely and squeeze it very dry before adding it. Do not add milk; the eggs and cottage cheese provide the moisture this bake needs.

How to Tell When the Center Is Set

A browned cheese top does not necessarily mean the middle is done. Check the center for wet or liquid movement, rather than relying on the timer alone. If using an instant-read thermometer, the center should reach 160°F (70°C).

Filling moisture and the depth of the mixture can change the bake time. A dish larger or smaller than 8 inches square will also change the depth, so keep baking until the center sets, covering the top loosely with foil if needed.

Breakfast Bake Variations

• Sausage and spinach: Replace the bacon with fully cooked, browned breakfast or Italian sausage. Drain it before adding it to the eggs.
• Smoother texture: Blend the eggs and cottage cheese before folding in the fillings. The main method leaves some cottage cheese curds visible.
• Vegetarian spinach and feta: Omit the bacon and replace some or all of the cheddar with feta. Cook the vegetables first as directed.

Serving and Make-Ahead Storage

Serve a warm square with fresh fruit, or add potatoes or a simple salad for brunch. For another cottage-cheese breakfast, try these high-protein cottage cheese pancakes.

Cooked bacon and vegetables can be prepared ahead and refrigerated separately. For leftovers, cool the baked casserole, then cover it or transfer individual squares to an airtight container. Refrigerate for 4 to 5 days and reheat a portion in the microwave until hot throughout.

Individual cooled portions can be wrapped and frozen, but the egg texture may change after thawing. Thaw overnight in the refrigerator and reheat until hot. Refrigeration is the better choice when texture matters most.

Nutrition

Approximate nutrition per serving, based on 1 of 6 squares: 265 calories, 21g protein, 18g fat, and 4g carbohydrates. Approximate nutrition per 100g: 180 calories, 14g protein, 12g fat, and 2g carbohydrates. Values vary with the cottage cheese, bacon, and cheddar used.