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Spring High-Protein Cottage Cheese Egg Bake: Easy 5-Ingredient Recipe

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A light, fluffy, and protein-packed egg bake made with cottage cheese and fresh spring vegetables. This easy 5-ingredient recipe is perfect for spring brunch, meal prep, or a quick weekday breakfast.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1 ½ cups cottage cheese (full-fat recommended)
  • ½ cup milk (any kind)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup chopped spring vegetables (asparagus, spinach, peas, or a mix)
  • ¼ cup chopped fresh herbs (chives, parsley, dill, or mint)
  • ½ cup shredded cheese (Gruyère, cheddar, or mozzarella, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 or 9×9 baking dish with butter or cooking spray.
  2. Add the cottage cheese to a blender or food processor and blend until completely smooth, about 30-45 seconds. Scrape down the sides as needed.
  3. In a large mixing bowl, crack the 8 eggs and add the milk. Whisk vigorously for about 1 minute until frothy and well-combined.
  4. Pour the blended cottage cheese into the egg mixture and whisk until uniform. Add salt and pepper and stir once more.
  5. Prepare your spring vegetables: snap off woody ends of asparagus and chop into 1-inch pieces; roughly chop spinach; leave peas whole. Toss vegetables with fresh herbs in a small bowl.
  6. Pour the egg and cottage cheese mixture into the prepared baking dish. Sprinkle the spring vegetables and herbs evenly over the top. If using shredded cheese, scatter it over everything. Do not stir.
  7. Bake for 25-30 minutes, until the center is just set and the edges are golden brown. The center should jiggle slightly when shaken.
  8. Let the egg bake rest for 5 minutes before slicing and serving warm.

Notes

For the creamiest texture, blend the cottage cheese until completely smooth. Room temperature eggs blend more smoothly and create a fluffier texture. If the top is browning too quickly, tent loosely with foil for the last 5-10 minutes. Sprinkle flaky sea salt on top after baking for extra flavor. Leftovers keep in the refrigerator for up to 4 days and can be reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: cottage cheese egg bake, high protein breakfast, spring egg bake, easy egg recipe, healthy breakfast, spring brunch, 5 ingredient recipe

Find it online: https://siennaspoon.com/spring-high-protein-cottage-cheese-egg-bake-easy-5-ingredient-recipe/