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Slice of high protein egg bake with cottage cheese served with spinach.

High Protein Egg Bake With Cottage Cheese

This High Protein Egg Bake With Cottage Cheese is an easy, savory breakfast made with eggs, cottage cheese, turkey or chicken sausage, spinach, bell pepper, and cheddar cheese. With around 39 g of protein per serving, it's perfect for meal prep and can be enjoyed warm or cold for breakfast or lunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 475 kcal

Equipment

Ingredients
  

  • 6 large eggs
  • 200 g full-fat cottage cheese (7 oz)
  • 250 g raw turkey or chicken sausage, removed from casings (8.8 oz)
  • 1 red bell pepper finely chopped
  • 30 cupg fresh spinach, chopped (1 cup)
  • 60 g shredded cheddar cheese (2.1 oz)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat the oven to 350°F (180°C). Lightly grease a 20 cm (8-inch) square baking dish.
  • Heat the skillet over medium heat. Remove the sausage from its casings and cook, breaking it apart as it browns and cooks through.
  • Add the chopped bell pepper and spinach to the skillet. Cook until the bell pepper has softened and the spinach has wilted. Allow excess moisture to cook off, then remove from the heat.
  • In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper.
  • Stir the cooked sausage and vegetables into the egg mixture until evenly combined.
  • Pour the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
  • Bake for 35–40 minutes, or until the egg bake is puffed up, golden on top, and fully set in the center. It will naturally sink slightly as it cools.
  • Allow to cool for 5–10 minutes before slicing into 4 portions. Serve warm or cool completely and store in the fridge.

Video

Notes

Recipe Notes

  • Cottage cheese: I prefer full-fat cottage cheese, but lower-fat varieties can also be used. For a smoother texture, blend the cottage cheese with the eggs before adding the seasonings.
  • Sausage: Raw turkey or chicken sausage works best. Remove it from the casing before cooking. You can also substitute turkey or chicken mince.
  • Vegetables: Cook the spinach and bell pepper before adding them to the egg mixture to remove excess moisture and help the egg bake set properly.
  • Cheese: Cheddar can be replaced with another shredded cheese if preferred.
  • Storage: Store cooled portions in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your egg bake will come out perfectly.
 
MORE INFO:
Read the blog post for a more in-depth explanation of how to make this cottage cheese egg bake, and more tips and storage instructions.
 
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
You can cut the egg bake into smaller squares for snack portions.

Nutrition

Nutrition Facts
High Protein Egg Bake With Cottage Cheese
Serving Size
 
1 serving
Amount per Serving
Calories
475
% Daily Value*
Fat
 
31
g
48
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Protein
 
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.
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