Fluffy High-Protein Garden Egg Bake

Recipe by Kristina Hanson

This light and airy breakfast casserole is a fantastic way to start the day, offering a satisfying protein boost that makes for a hearty and filling start to the day. The secret lies in whipping the cottage cheese with the eggs, which creates a velvety, soufflé-like texture without the heaviness of cream. It’s a “set it and forget it” meal prep champion that reheats beautifully for busy weekdays.

Total Time45 minutes
Yield6 slices (1 slice per serving) 1x

Ingredients

Scale

Produce & Fresh

1 cup (30 g) fresh spinach, chopped roughly
1/3 cup (50 g) red or green bell pepper, diced small
1/3 yellow onion, peeled and thinly sliced or minced
Fresh parsley, chopped (optional, for garnish)

Dairy & Refrigerated

12 large eggs
2 cups (440 g) low-fat cottage cheese (2% milkfat recommended for balance)
1/2 cup (55 g) part-skim mozzarella cheese, shredded (or Monterey Jack)

Pantry & Spices

1/2 tsp dried oregano (adds a savory, garden-herb depth)
1/2 tsp garlic powder
1/4 tsp sea salt (adjusted for flavor balance)
1/4 tsp black pepper, freshly ground
Olive oil cooking spray (for greasing)

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Instructions

Preheat and Prep: Preheat your oven to 350°F (180°C). Generously coat a 9×13″ baking dish with olive oil cooking spray. Ensure the corners are well-greased to prevent sticking.
Blitz the Base: In a blender or large food processor, combine the cracked eggs, cottage cheese, garlic powder, dried oregano, salt, and pepper. Blend on high for 20-30 seconds until the mixture is completely smooth and frothy. (Note: You can whisk this by hand in a large bowl, but blending eliminates the cheese curds for a creamier, more cohesive texture).
Combine Ingredients: Pour the egg mixture directly into the prepared baking dish. Scatter the chopped spinach, diced bell peppers, and sliced onion evenly over the top. Use a spatula to gently fold them in so they are distributed throughout the liquid.
Top and Bake: Sprinkle the shredded mozzarella cheese evenly over the surface. Place the dish in the preheated oven and bake for 35 to 45 minutes.
Check for Doneness: The casserole is ready when the center is set (no longer jiggly), the edges are golden brown, and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the casserole from the oven and let it rest on a wire rack for at least 15 minutes. This allows the structure to firm up, making it much easier to slice into neat squares.

Notes

Storage: Allow the casserole to cool completely to room temperature. Slice into individual portions and store in airtight containers in the refrigerator for up to 3-4 days.
Freezing: Wrap cooled individual slices in plastic wrap and place them in a freezer-safe zipper bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Allergy Alert: This recipe contains eggs and milk (dairy).
Serving Suggestion: This casserole is satisfying on its own due to the high protein content, but pairs beautifully with a side of fresh berries, avocado, or toast for a complete meal.

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Find it online: https://dailyzests.com/fluffy-high-protein-garden-egg-bake/