Description

Egg Casserole with Cottage Cheese is a protein-packed, versatile dish perfect for breakfast, brunch, or meal prep. The cottage cheese adds a creamy texture and subtle tang, enhancing the fluffiness of the eggs. It’s easy to customize with vegetables, meats, or cheeses.

Ingredients

12 large eggs
1 (24 oz) container low-fat cottage cheese
1/2 cup shredded reduced-fat cheese (cheddar, mozzarella, or a blend)
Salt and black pepper, to taste
Optional mix-ins: diced bell peppers, spinach, onions

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Instructions

Preheat your oven to 375°F (190°C).
Generously spray a 9×13-inch baking dish with non-stick cooking spray.
In a large bowl, whisk together the eggs, cottage cheese, shredded cheese, salt, and pepper until well combined.
If using, fold in your choice of optional mix-ins.
Pour the egg mixture into the prepared baking dish.
Bake for 20–28 minutes, or until the eggs are puffed and set.
Let the casserole cool for a few minutes before slicing and serving.

Notes

Vegetarian: Add sautéed spinach, mushrooms, or bell peppers.Cheese Lover’s: Use a blend of cheeses like cheddar, mozzarella, and Parmesan.Herb Infusion: Add fresh herbs such as chives, parsley, or thyme for added flavor.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 4g
Sodium: 350mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 17g
Cholesterol: 250mg