Cottage Cheese and Egg Bake Breakfast Casserole
An easy cottage cheese egg bake breakfast casserole with sharp cheddar, ham, and roasted red pepper.
Equipment
Ingredients
- 6 large eggs
- ½ teaspoon baking powder
- 1 cup full-fat cottage cheese (or 2%) (240g)
- ½ cup whole milk (120ml)
- ¾ cup shredded sharp cheddar cheese (85g)
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon kosher salt
- freshly ground black pepper, to taste
- ½ cup jarred roasted red pepper, finely chopped and patted dry (120g)
- ¼ cup green onion, thinly sliced (15g)
- ½ cup cooked ham, diced (75g)
Instructions
- Preheat & Prep: Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish with olive oil spray.
- Mix the Base: In a large bowl, whisk the eggs and baking powder until well combined and frothy, about 30-60 seconds. Add the cottage cheese, milk, shredded cheddar, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
- Add the Veggies and Ham: Fold in the roasted red pepper, green onion, and diced ham until evenly distributed.
- Bake Until Set: Pour the mixture into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until the center is set and a knife inserted in the middle comes out clean.
- Let cool for 5-10 minutes before slicing. The texture will continue to firm slightly as it rests.
Notes
- Cottage Cheese: I tried this one with both whole-milk and 2% cottage cheese; whole milk gives the softest texture, but both work great.
- Peppers: Roasted red peppers can be a little wet, so be sure to pat them dry as it helps the bake set perfectly.
Nutrition
Serving: 1 (of 9) | Calories: 124kcal | Carbohydrates: 3g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 129mg | Sodium: 514mg | Potassium: 132mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 1mg
