Cottage Cheese Egg Bake (Frittata)
A delicious frittata with extra protein. Make my cottage cheese egg bake for an easy meal prep breakfast that satisfies.
Ingredients
- cooking spray
- 12 large eggs
- 1 cup cottage cheese
- ¾ tsp salt
- black pepper, to taste
- ⅛ tsp cayenne pepper, optional
- 1 cup shredded sharp cheddar, or gruyere
- 4 slices cooked turkey bacon, diced small
- 4 green onions, sliced thin, plus more for serving
Equipment
Instructions
- Position oven rack to the middle and pre-heat to 350 F.
- Spray a 9x13-inch non-stick baking dish with cooking spray and set aside.
- In a large blender, combine eggs, cottage cheese, salt, black pepper, and cayenne pepper. Blend on high until completely smooth, about 20-seconds.
- Pour the egg mixture into your prepared baking dish.
- Sprinkle cheese, turkey bacon, and green onions over top. Then, carefully transfer to the oven -- go slow because the toppings can easily shift.
- Bake for 20-25 minutes or until the eggs are set and lightly golden brown at the edges. Let your egg bake rest for 10-minutes before serving.
Calories: 266kcal, Carbohydrates: 3g, Protein: 22g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 357mg, Sodium: 911mg, Potassium: 257mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 754IU, Vitamin C: 2mg, Calcium: 177mg, Iron: 2mg