Description

This Keto Cottage Cheese Egg Bake is a high-protein, low-carb breakfast solution that is easy to prepare and perfect for meal prep. It offers a creamy texture and can be stored and reheated easily.

Ingredients

Scale

8 large Pasture-Raised Eggs
1.5 cups Full-Fat Cottage Cheese
1 cup Shredded Sharp Cheddar Cheese
2 handfuls Fresh Baby Spinach
1 tbsp Avocado Oil
½ tsp Sea Salt
½ tsp Cracked Black Pepper
½ tsp Garlic Powder

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Instructions

Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with avocado oil
In a large mixing bowl, crack and whisk the eggs until combined and frothy
Fold in the cottage cheese and cheddar cheese until evenly distributed
Add chopped spinach, sea salt, black pepper, and garlic powder, mixing until the spinach is submerged
Pour the mixture into the prepared baking dish and level it with a spatula
Bake for 30 to 35 minutes until the center is set and the edges are lightly golden brow
Remove from oven and let cool for 5 to 10 minutes before slicing

Notes

If the cottage cheese is watery, strain it to avoid a soggy texture.

For the best results, remove from the oven while the center still has a slight jiggle.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 19 g
Cholesterol: 370 mg