Savory Cottage Cheese Breakfast Bake
A crustless, protein-dense breakfast bake made with cottage cheese, eggs, spinach, and roasted red peppers that slices cleanly like a quiche. It bakes up light and custardy and reheats beautifully for easy meal prep throughout the week.
Ingredients
- 2 cups full-fat cottage cheese
- 6 large eggs
- 1 cup shredded mozzarella cheese, shredded
- 2 cups baby spinach, roughly chopped
- 1/2 cup jarred roasted red peppers, drained, diced
- 4 scallions, thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- as needed cooking spray or olive oil (for greasing)
Instructions
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1
Preheat the oven to 375°F. Grease a 9x9-inch baking dish with cooking spray or olive oil (for greasing).
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2
In a large bowl, whisk 6 large eggs until smooth. Add 2 cups full-fat cottage cheese, 1 cup shredded mozzarella cheese, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Stir until well combined.
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3
Fold in 2 cups roughly chopped baby spinach, 1/2 cup drained, diced jarred roasted red peppers, and 4 thinly sliced scallions.
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4
Pour the mixture into the prepared baking dish and spread evenly.
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5
Bake for 38 to 42 minutes, until the center is fully set (a toothpick inserted in the center comes out clean) and the top is lightly golden. Let rest for 5 minutes before slicing and serving.