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Rolling Sauce

Cottage Cheese Egg Bake

Blended cottage cheese and eggs baked into a fluffy, crustless quiche with cheddar, green onion, and bell pepper. Great for meal prep.
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • - 6 large eggs
  • - 1 cup full-fat cottage cheese
  • - 1 cup shredded sharp cheddar cheese divided
  • - 3 green onions thinly sliced
  • - 1 small bell pepper any color, finely diced
  • - 1/2 tsp garlic powder
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - Cooking spray

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray.
  2. Add the eggs, cottage cheese, garlic powder, salt, and pepper to a blender. Blend for 30 seconds until completely smooth.
  3. Pour into a mixing bowl. Stir in 3/4 cup of the cheddar, the green onions, and the bell pepper.
  4. Pour the mixture into the prepared pie dish. Scatter the remaining 1/4 cup cheddar over the top.
  5. Bake for 35–40 minutes, until the center is set and the top is golden.
  6. Let rest for 5 minutes before slicing.

Notes

  • Storage: Refrigerate in an airtight container for up to 4 days. Reheat slices in the microwave for 30–60 seconds.
  • Make ahead: Can be assembled and refrigerated unbaked overnight; add 5 extra minutes to bake time from cold.
  • Swap: Replace bell pepper with sautéed mushrooms, baby spinach (squeezed dry), or diced cooked ham. Pre-cook any vegetable add-ins before mixing in to prevent excess moisture.