Mediterranean Inspired Cottage Cheese Egg Bake
This cottage cheese egg bake is an easy, high-protein breakfast packed with flavorful veggies and fresh herbs. With its Mediterranean inspired flavors, it’s the perfect dish to make for a crowd or to have ready to go for busy mornings.
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Servings: 6 servings
Equipment
- 1 9"x13" casserole dish
Ingredients
- 7 large eggs
- 6 tablespoon egg whites boxed
- 1 cup low-fat cottage cheese
- 4 ounces feta cheese
- ½ medium bell pepper red, orange or yellow
- ½ small yellow onion diced
- 2 tablespoon parsley fresh, minced
- 2 tablespoon mint fresh, minced
- ¼ cup parmesan cheese grated
- 2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees f and spray a casserole dish with cooking spray of choice, or spread cooking oil on dish with a paper towel.
- In a medium bowl, whisk together the whole eggs, egg whites and cottage cheese with the salt and pepper.7 large eggs, 6 tablespoon egg whites, 1 cup low-fat cottage cheese, 2 teaspoon salt, 1 teaspoon black pepper
- Stir in the diced onions, peppers, and feta cheese fresh herbs into the egg mixture. Once well incorporated, add veggie and egg mixture to the prepared baking dish.4 ounces feta cheese, ½ medium bell pepper, ½ small yellow onion, 2 tablespoon parsley, 2 tablespoon mint
- Sprinkle parmesan cheese all over the top, and bake in the preheated oven for about 40 minutes.¼ cup parmesan cheese
- When casserole is done cooking, remove from the oven. Let the cottage cheese casserole set for at least 10 minutes before serving. If making ahead, cover cooked vegetable egg bake with aluminum foil or plastic wrap and refrigerate till ready to serve.
Notes
Baking time may vary a bit if you use a smaller or larger casserole dish than the one the recipe was tested in. A larger dish will yield a thinner casserole, and a smaller dish a thicker casserole. This may impact cooking time.
To tell if the cottage cheese bake is cooked through, the casserole should be firm in the center and not “jiggle” when you move the pan and when a knife inserted comes out clean. You can also use an instant read thermometer in the center of the egg bake. If it reaches an internal temperature of 160 degrees, it is done!
To freeze the baked cottage cheese casserole for up to 3 months. If you plan to freeze, I suggest baking in a disposable baking dish. Cover with plastic wrap then aluminum foil, and freeze. To reheat, remove from the freezer and let thaw in the fridge for about 24 hours, then reheat as directed.
Nutrition
Serving: 6servings | Calories: 185kcal | Carbohydrates: 5g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 1316mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 1mg
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