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–+ servings
Keto Cottage Cheese Egg Bake

Keto Cottage Cheese Egg Bake: Creamy Comfort in Every Bite

Savor the Keto Cottage Cheese Egg Bake, a protein-packed, low-carb delight perfect for breakfast or a satisfying snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Keto
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 cup Cottage Cheese you can use ricotta cheese for a sweeter flavor
  • 6 large Eggs there are no direct substitutes for eggs in this recipe
  • 1 cup Shredded Cheddar Cheese try using mozzarella, gouda, or pepper jack for variation
  • 1/2 cup Heavy Cream substitute with whole milk or non-dairy milk for a different texture
  • 1 teaspoon Garlic Powder fresh garlic can be used for a stronger taste
  • 1 teaspoon Onion Powder shallots or fresh onions can be added as an alternative
  • 1 teaspoon Salt adjust to your taste preferences
  • 1/2 teaspoon Black Pepper swap with white pepper for a milder flavor
  • 2 tablespoons Butter oil can be a good dairy-free alternative
  • 1/4 cup Chopped Green Onions leeks can serve as a substitute

Equipment

  • 9×9-inch baking dish
  • mixing bowl
  • whisk
  • spatula
  • small pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x9-inch baking dish with butter or cooking spray.
  3. In a large mixing bowl, crack the large eggs and whisk them thoroughly until fully beaten, about 2-3 minutes.
  4. Add the cottage cheese to your whisked eggs and gently fold it in until evenly combined.
  5. Sprinkle in the shredded cheddar cheese and gently mix it into the egg-cottage cheese mixture.
  6. Pour in the heavy cream and mix carefully to incorporate it fully.
  7. Sprinkle the garlic powder, onion powder, salt, and black pepper into the mixture and mix thoroughly.
  8. Melt the butter in a small pan over medium heat, then pour it into the egg mixture and stir well.
  9. Fold in the chopped green onions gently, distributing them evenly.
  10. Pour the finished mixture into the prepared baking dish and bake for 30-35 minutes until golden brown.
  11. Check doneness by inserting a toothpick into the center; it should come out clean.
  12. Allow the egg bake to cool for a few minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 6gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 500mgPotassium: 300mgSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 180mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, slice the egg bake into portions and wrap each tightly before freezing for up to 2 months.

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