Keto Cottage Cheese Egg Bake
A delicious low-carb breakfast option combining the creaminess of cottage cheese with protein-rich eggs, perfect for meal prep or brunch.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter for greasing and flavor
- 1/4 cup chopped green onions
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch baking dish with butter or cooking spray.
- In a large mixing bowl, crack the six eggs and whisk them until fully beaten.
- Add the cottage cheese to the eggs and stir until evenly combined.
- Pour in the shredded cheddar cheese and mix it into the egg mixture.
- Stir in the heavy cream and continue mixing.
- Add the garlic powder, onion powder, salt, and black pepper, then mix thoroughly.
- Melt the butter in a small pan over medium heat.
- Once melted, pour the butter into the egg mixture and stir to combine.
- Fold in the chopped green onions, ensuring they are evenly distributed.
- Pour the entire mixture into the greased baking dish.
Baking
- Place the baking dish in the preheated oven and bake for 30-35 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Once cooked, remove the dish from the oven and let it cool for a few minutes before serving.
Notes
Serve warm, garnished with additional green onions or a dollop of sour cream. Pairs well with avocado slices or a side salad. For storage, let cool and cover with plastic wrap or transfer to an airtight container. Keeps fresh for up to 5 days in the refrigerator or can be frozen in portions.