High-Protein Make-Ahead Egg Bake with Cottage Cheese
Active Time: 15 minutes
Total Time: 1 hour and 20 minutes
Yield: 4-6 servings
Ingredients:
• 1 tablespoon canola oil
• 1 orange bell pepper, chopped
• 8 oz sliced mushrooms
• 1 medium tomato, seeded and chopped
• 3 scallions, sliced
• 8 large eggs
• 16 ounces cottage cheese
• 1/2 cup shredded cheddar
• 1/2 teaspoon salt
Instructions:
Step 1: Preheat oven to 350 degrees and spray a 9×9 baking dish with nonstick cooking spray.
Step 2: Heat oil in a large skillet over medium high heat. Sauté the mushrooms and bell pepper until softened and slightly browned, approximately 5-7 minutes. Remove to a plate to cool for at least 5 minutes.
Step 3: Meanwhile, whisk eggs, cottage cheese, cheddar and salt in a large bowl to combine. Add the sautéed vegetables, tomatoes and scallions and stir to combine. Pour the mixture into the prepared pan and bake until browned on top and set in the center, approximately 50-55 minutes.
Step 4: Remove from oven and let cool 10 minutes. Slice and serve warm.
Note: Wrap leftovers well and store in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes.
Enjoy!
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