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High Protein Low Carb Cottage Cheese Egg Casserole

High Protein Low Carb Cottage Cheese Egg Casserole
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A savory, protein-packed egg casserole with creamy cottage cheese, bell pepper, and onion, baked until golden and puffed. Each serving delivers over 26 grams of protein with minimal carbs, making it an ideal breakfast or post-workout meal.

Ingredients

Scale
  • 1 1/2 cups full-fat cottage cheese (preferably small curd, 4% milkfat)
  • 8 large eggs
  • 1/2 cup chopped fresh chives (or sliced green onions, green parts only)
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced yellow onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3/4 cup shredded sharp cheddar cheese (3 oz), divided
  • Nonstick cooking spray or 1 tablespoon unsalted butter (for greasing the dish)

Instructions

  1. Preheat the oven to 375°F (190°C). Position an oven rack in the center of the oven to ensure even heat distribution. Lightly grease an 8×8-inch (or similar 1.5-quart) baking dish with nonstick cooking spray or butter, making sure to coat the corners well.
  2. In a large mixing bowl, add the cottage cheese, eggs, chopped chives, diced red bell pepper, diced yellow onion, kosher salt, black pepper, and garlic powder. Using a whisk or a fork, beat the mixture vigorously for about 30 seconds until the eggs are well blended and the cottage cheese is broken into small curds throughout; this ensures an even texture in the final casserole.
  3. Scrape the bottom of the bowl with a rubber spatula to incorporate any settled cottage cheese, then whisk once more briefly. The mixture should look homogeneous with small curds evenly dispersed.
  4. Measure out 1/2 cup of the shredded cheese and set aside for the topping. Add the remaining 1/4 cup of shredded cheddar to the egg mixture and stir gently with the spatula just until combined; overmixing can deflate the eggs slightly.
  5. Pour the egg mixture into the prepared baking dish, spreading it into an even layer with the spatula. The liquid should almost reach the top of an 8×8 dish; if using a larger dish, the layer will be thinner and cook faster.
  6. Sprinkle the reserved 1/2 cup of shredded cheddar evenly over the top of the casserole. This creates a golden, bubbly crust as it bakes.
  7. Place the dish in the preheated oven and bake for 30 to 35 minutes. Begin checking at 30 minutes: the casserole is done when the center is set (it should jiggle only slightly when gently shaken) and the top is puffed and lightly browned in spots. A thermometer inserted into the center should read 165°F (74°C).
  8. Remove the casserole from the oven and let it rest on a wire rack for 5 minutes. This resting period allows the eggs to finish setting and makes slicing easier without falling apart. The top will deflate slightly as it cools.
  9. Slice into 4 equal portions using a sharp knife or bench scraper. Serve warm, with optional hot sauce or a dollop of Greek yogurt on the side for extra protein.

Notes

Storage and Reheating: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place a slice on a microwave-safe plate and microwave on high for 45-60 seconds, or until hot. For a crispier texture, reheat in a 350°F (177°C) oven for 8-10 minutes. This casserole can be frozen for up to 2 months: wrap individual slices tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating as directed.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-low-carb-cottage-cheese-egg-casserole/