High Protein Cottage Cheese Egg Bake
This cottage cheese egg bake packs 23 grams of protein per serving and can be made ahead for the week, making busy mornings just a little bit easier.
Whether you’re looking for a make-ahead breakfast that actually keeps you full, a healthy and satisfying brunch dish, or a breakfast-for dinner idea, this cottage cheese egg bake is about to become a regular in your rotation.
It’s filled with with protein from eggs, cottage cheese, and turkey bacon, which are paired with sweet potato, mushrooms, and herbs to make a savory, satisfying, and filling main dish you can eat any time of day. Plus, it reheats well, so you you bake it once and have breakfast or lunch ready for days.
What Makes This Cottage Cheese Egg Bake Healthy?
It’s made with simple, nutritious ingredients that, when paired together, keep you full and energized for hours. It’s:
- High protein. Each serving has 23 grams of protein, which will give you consistent energy for hours. Protein is the most filling macronutrient, so it keeps you full. It also stabilizes blood sugar, reducing the chance of mid-morning energy crashes and cravings.
- Made with cottage cheese. Beyond the protein, cottage cheese adds calcium and, if you use a brand like Good Culture, which also contains live active cultures, it also gives you a dose of gut-friendly probiotics.
- Full of vegetables. The sweet potato contains fiber, potassium, and beta-carotene, while the mushrooms add B-vitamins and antioxidants along with a savory, satisfying flavor.
- Balanced. With protein, fiber-rich carbs, and healthy fat all in one dish, it gives you steady energy instead of a mid-morning crash.
Why You’ll Love This Cottage Cheese Egg Bake
This is going to be your new go-to make-ahead breakfast for so many reasons. It is:
- Perfect for meal prep. Make it once and you have grab-and-go breakfasts for the whole week.
- High in protein. With 23 grams per serving, it keeps you full for hours and helps curb those mid-morning cravings.
- Great for breakfast, lunch, or dinner. Yes, you might normally eat eggs for breakfast, but this egg bake is also great for lunch or dinner. Pair with roasted potatoes and a salad for a balanced, satisfying meal.
- Flexible. If you are not a fan of mushrooms, swap in chopped spinach or sautéed bell peppers. Choose different herbs or skip them altogether, and if you want a very low-carb option, leave out the sweet potato (though I think the potatoes make it better!).
What You Need to Make It
This egg bake is made with whole food ingredients you can feel great about eating and feeding your family. Here is what goes into it:
- Eggs.
- Cottage cheese. I use low-fat cottage cheese here for extra protein and calcium. It also makes the eggs more creamy.
- Shredded cheddar.
- Sweet potato. Diced into small cubes and sautéed until tender, it brings natural sweetness, fiber, and a good dose of vitamins.
- Mushrooms. Baby bella, button, or shiitake all work well and add savory, earthy flavor along with antioxidants.
- Turkey bacon. A leaner way to get that salty, smoky bacon flavor plus a little more protein.
- Fresh herbs. I recommend a mix of rosemary, thyme, sage, and oregano, but feel free to use just one or two of these, or even sub chives and dill for a fresher, more summery flavor.
What to Serve With Your Cottage Cheese Egg Bake
This egg bake is already balanced, but a serving is not enough for a meal on its own for most adults. I recommend pairing with one of the following for a more filling and satisfying meal.
- Avocado toast on whole grain bread and fresh berries. If you are looking for a good bread choice, here are my picks for the best tasting high fiber breads.
- Roasted potatoes and fruit. Feels like brunch at a restaurant!
- A simple side salad. For a breakfast-for-dinner night, serve with a mixed green salad and roasted potatoes.
- Peanut butter toast topped with sliced banana. A slice of whole grain toast with peanut butter adds fiber and healthy fat, which makes the meal even more satisfying.
FAQs
High Protein Cottage Cheese Egg Bake
- Total Time: 40 minutes
- Yield: 6 slices 1x
- Diet: Low-Carb
Ingredients
- 1 tsp olive oil
- 2 cups diced sweet potato (cut into 1/2-inch cubes)
- 3 slices (1.5 ounces) turkey bacon
- 5 ounces sliced mushrooms (baby bella, button, or shiitake)
- 12 eggs
- 1 cup low-fat cottage cheese
- 1/2 cup chredded cheddar
- 1 Tbsp each fresh chopped rosemary, thyme, sage, and oregano (optional)
- fresh ground black pepper
Instructions
- Preheat oven to 400 F.
- Heat oil over medium heat. Add sweet potato and saute, stiring regularly for 5 minutes.
- Add the mushrooms and bacon and cook until everything is soft. About 5-7 minutes.
- While the vegetables and bacon are cooking, whisk together eggs, cottage cheese, herbs (if using) and pepper until all mixed well. Stir in the shredded cheese.
- When the potato mixture is ready, stir it into the eggs. Pour egg mixture into a greased 9×13 inch pan.
- Bake for 25 minutes, or until eggs are set and toothpick comes out mostly dry.
Notes
- Storage: store in the fridge for up to 3 days or wrap individual slices and freeze for up to 2 months.
- Reheating: Reheat in the oven on 350°F for 8-10 minutes, or in the microwave on high for ~40 seconds.
- Salt: this recipe doesn’t call for any salt because of the sodium in the cottage cheese, turkey bacon, and cheddar. However, you can choose to add more to taste. If you use Greek yogurt instead of cottage cheese, you’ll want to add a pinch of salt.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 275
- Sugar: 3g
- Sodium: 415mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g
