keto egg cottage cheese bake
This keto egg cottage cheese bake is a high-protein, low-carb breakfast casserole that mimics the richness of a crustless quiche. With a light and airy texture provided by full-fat cottage cheese, it is packed with spinach, bell peppers, and sharp cheddar.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 65 mins
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto, Gluten Free
Ingredients
10 units Large Eggs
2 cups Full-Fat Cottage Cheese
1.5 cups Shredded Sharp Cheddar
2 cups Fresh Baby Spinach
0.5 cup Red Bell Pepper
1 tsp Garlic Powder
0.5 tsp Onion Powder
To taste Salt and Black Pepper
1 tbsp Unsalted Butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly with 1 tbsp of unsalted butter
- In a large mixing bowl, crack the ten eggs and whisk them vigorously until they are pale and frothy
- Stir in the cottage cheese, garlic powder, onion powder, salt, and black pepper until well combined
- Gently fold in the shredded sharp cheddar, chopped baby spinach, and finely diced red bell pepper
- Pour the mixture into the prepared baking dish, spreading the vegetables evenly throughout
- Place the dish in the center of the oven and bake for 35 to 40 minutes, until the edges are golden brown and the center no longer jiggles
- Remove from the oven and let the bake rest for at least ten minutes to allow the structure to set before slicing
Notes
For the best texture, always use full-fat cottage cheese and freshly grated cheddar.
Ensure any excess moisture is drained from the spinach and bell peppers to prevent a watery bake.
If the top browns too quickly, tent the dish loosely with aluminum foil for the final 10 minutes of baking.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
To reheat, use a toaster oven at 350°F for 10 minutes to maintain the best texture.
Find it online: https://powerecipe.com/keto-egg-cottage-cheese-bake/