Are you ready to kickstart your mornings with a delicious and nutritious breakfast? I know I am! Today, I’m excited to share my recipe for a High Protein Cottage Cheese Egg Bake that’s not only packed with protein but also bursting with flavor. This dish is perfect for those busy mornings when you need something quick and satisfying. Plus, it’s a fantastic option for meal prep, making it a great choice for Egg Breakfast Prep Ideas! Let’s dive in!
Why You’ll Love This Recipe
- High in protein, making it a great start to your day.
- Versatile and can be customized with your favorite veggies.
- Perfect for batch cooking, so you can enjoy it all week long.
- Gluten-free and keto-friendly, catering to various dietary needs.
- Easy to make and can be served for breakfast, lunch, or dinner!
Ingredients
To make this delightful High Protein Cottage Cheese Egg Bake, you’ll need the following ingredients:
- Avocado oil or spray
- 1 small-sized butternut squash, peeled and chopped (about 3 cups) or 1 large yam/sweet potato, peeled and chopped into squares
- 2 cloves garlic, minced
- Sea salt and black pepper to taste
- 1 pound organic ground Italian chicken sausage *or other ground breakfast sausage/meat
- 1 small bunch of Lacinato kale, de-stemmed, chopped and rinsed
- 10 large, organic pasture-raised eggs
- 1 cup organic, full-fat cottage cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 cup organic, raw shredded cheddar cheese for topping
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your High Protein Cottage Cheese Egg Bake:
- Preheat your oven to 400° F. Add the chopped squash or sweet potato to a 9×13 inch baking pan or casserole dish and generously coat or spray with avocado oil. Mix in the minced garlic and sprinkle with sea salt and pepper. Bake for 30 minutes, tossing halfway through, until the squash or potato is soft and caramelized.
- While your sweet potato or squash is roasting, cook your ground Italian chicken sausage in a separate stovetop skillet over medium heat until browned. Add in your chopped kale and continue to cook until the kale is wilted and the meat is completely cooked through. Set aside until ready to use.
- Add the eggs, cottage cheese, garlic powder, and sea salt to a blender and mix until the texture is creamy and well combined.
- Once your squash or sweet potato is done baking, remove the pan from the oven and immediately reduce the oven temperature to 350° F.
- Use a slotted spoon to scoop up the meat/kale mixture and tap off any excess grease, then distribute the mixture evenly over the squash or potato. Pour the egg mixture evenly over the top. Sprinkle evenly with the shredded cheddar, then bake in the oven for 25 to 30 minutes, until the center of the casserole is firm and the cheese is melted.
- Let cool for 10 minutes, then cut into squares. If desired, season with additional salt and pepper or hot sauce and serve.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your High Protein Cottage Cheese Egg Bake turns out perfectly:
- Feel free to swap out the kale for spinach or any other leafy green you prefer.
- If you want to add more veggies, consider bell peppers or zucchini for extra flavor and nutrition.
- This dish can be made ahead of time and stored in the fridge for up to 5 days.
- For a spicy kick, add some red pepper flakes or your favorite hot sauce to the egg mixture.
- Pair it with a side of fresh fruit for a complete breakfast!
How to Serve
This High Protein Cottage Cheese Egg Bake is incredibly versatile! You can serve it warm right out of the oven or let it cool and enjoy it cold. It’s perfect for brunch gatherings or as a quick meal during the week. If you’re looking for Healthy Breakfast Recipes For A Crowd, this dish is sure to impress your guests!
Make Ahead and Storage
One of the best things about this recipe is that it’s perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 5 days. Just reheat individual portions in the microwave or oven when you’re ready to enjoy. It also freezes well, so you can make a double batch and save some for later. This makes it an excellent option for Baked Egg Dishes Breakfast that you can enjoy anytime!
So, what are you waiting for? Try this High Protein Cottage Cheese Egg Bake today and enjoy a delicious, nutritious breakfast that will keep you energized all morning long. And if you’re in the mood for more delicious recipes, check out my White Chicken Enchiladas or Healthy Chicken and Broccoli Chinese Takeout for some quick family dinners. Happy cooking!
High Protein Cottage Cheese Egg Bake
Ingredients
Method
- Preheat oven to 400°F (200°C). Roast chopped squash or sweet potato with garlic, salt, and pepper for 30 minutes, tossing halfway.
- Cook sausage in a skillet until browned, add kale, and cook until wilted. Set aside.
- Blend eggs, cottage cheese, garlic powder, and salt until smooth.
- Reduce oven temperature to 350°F (175°C). Distribute sausage and kale over roasted vegetables, pour egg mixture on top, sprinkle with cheddar, and bake for 25-30 minutes until set.
- Let cool for 10 minutes, then cut into squares and serve.