Description
These baked cottage cheese eggs pack an incredible 28g of protein per serving and make meal prep absolutely effortless! The cottage cheese creates this amazing custard-like texture that's nothing like regular scrambled eggs, turning out perfectly fluffy every single time.
Ingredients
Units
Scale
- 12 eggs
- 1 lb turkey breakfast sausage, ground or removed from casing
- 1 tsp olive oil
- 16 oz cottage cheese
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 sweet onion, diced small
- 2 cloves garlic, minced
- 1 green bell pepper, diced small
- 1 red bell pepper, diced small
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a medium skillet over medium heat.
- Add turkey sausage and cook completely through, about 10 minutes.
- Transfer cooked sausage to a separate dish and let cool slightly.
- In the same skillet, add diced onion, minced garlic, and both bell peppers.
- Sauté vegetables for 4-5 minutes until softened but still have a little bite.
- In a medium bowl, combine eggs, cottage cheese, cheddar cheese, salt, and pepper.
- Use an immersion blender to mix everything together until completely smooth.
- Add cooled sausage and vegetables to the blended egg mixture and stir until combined.
- Pour mixture into a greased 9x13 inch casserole dish.
- Bake for 40-50 minutes until firm in the middle and slightly golden on top.
- Let cool for at least 10 minutes before cutting into portions.
Notes
Use full-fat cottage cheese for best texture. An immersion blender is key for achieving the perfect smooth custard-like base. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 291
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 280mg