Egg and Cottage Cheese Bake (Print-Friendly Version)
A tasty mix of eggs, cheddar, cottage cheese, and veggies baked to a fluffy golden finish.
# Ingredients List:
→ Veggies
01 -
75 g diced bell pepper
02 -
60 g chopped onion
03 -
30 g chopped fresh spinach
→ Egg mix
04 -
120 g full-fat cottage cheese
05 -
6 large eggs
→ Cheddar
06 -
110 g shredded cheddar cheese
→ Seasoning
07 -
0.5 tsp onion powder
08 -
0.25 tsp ground black pepper
09 -
0.5 tsp garlic powder
10 -
0.5 tsp salt
→ Toppings (optional)
11 -
Sliced tomatoes or avocado
12 -
Fresh herbs
# Detailed Cooking Steps:
01 -
After baking, let it sit for 5 minutes. Then add fresh herbs and if you like, some sliced avocado or tomatoes.
02 -
Pop it into the oven set at 175°C. Bake for about 40 to 45 minutes until it’s firm in the middle and the top looks golden brown.
03 -
Put the egg mixture into the greased 23x23 cm dish. Top it with the cheddar you saved.
04 -
Stir most of the shredded cheddar cheese into the egg blend, keeping some aside for later.
05 -
Mix the diced pepper, chopped onion, spinach, salt, black pepper, garlic powder, and onion powder into the eggs gently but well.
06 -
Add the full-fat cottage cheese to the beaten eggs and stir till it’s all blended.
07 -
Whip the eggs in a big bowl until they look light and fluffy.
08 -
Heat your oven to 175°C. Coat a 23x23 cm baking pan with some grease so nothing sticks.
# Helpful Hints:
01 -
If you want less fat, swap full-fat cottage cheese for a lighter one and use less cheddar. You can make this ahead and warm it up later. Feel free to throw in other veggies like mushrooms or zucchini to mix things up.