Cottage Cheese Egg Bake With Veggies

5 from 1 vote

A high-protein cottage cheese egg bake that's perfect for breakfast, lunch, or dinner. 15 min prep-time only!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 232kcal

Heat olive oil over medium heat and add the onion and bacon. Cook until the onion pieces are translucent and the bacon starts to crisp up. Add the minced garlic, and fresh spinach and cook it until wilted. Set aside to cool slightly.
1 tbsp olive oil, 1 yellow onion, 4 bacon rashers, 2 cups baby spinach, 1 garlic clove
Grate the zucchini and carrot, and finely chop the red bell pepper and green onions.
2 zucchinis, 1 carrot, 1 red bell pepper, 3 green onions
In a large bowl, whisk eggs, flour, baking powder, salt, and black pepper until smooth. Stir in the cottage cheese, sautéed bacon spinach mixture, and the rest of the vegetables.
8 eggs, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 1/2 tsp salt, 1/4 tsp black ground pepper, 1 cup cottage cheese
Pour the egg mixture into a prepared baking dish lined with baking paper or coated with nonstick spray. Add grated cheddar cheese. Bake at 180°C (356°F) for about 40 minutes or until golden brown and set. Let the egg bake cool for 15 minutes before serving for it to set.
1/2 cup cheddar cheese

Cool sautéed mixture: Let the bacon and spinach mixture cool slightly before adding it to the eggs to avoid them curdling up.

Let it rest: Allow the bake to cool for 15 minutes before serving to help it set.