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Keto Cottage Cheese Egg Bake

A nutritious and satisfying dish that combines cottage cheese, eggs, and flavorful seasonings, perfect for a keto breakfast or brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Keto
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use full-fat for creamier texture.
  • 6 large eggs
  • 1/2 cup shredded cheddar cheese Can substitute with other cheeses.
  • 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 the baking dish.
  • 1/4 cup chopped green onions For garnish.

Method
 

Preparation
  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 six eggs and whisk until fully beaten.
  4. Add the cottage cheese to the eggs and stir until combined.
  5. Mix in the shredded cheddar cheese until evenly incorporated.
  6. Pour in the heavy cream and stir to combine.
  7. Add the garlic powder, onion powder, salt, and black pepper, mixing thoroughly.
  8. Melt the butter in a small pan over medium heat, then pour it into the egg mixture, stirring well.
  9. Gently fold in the chopped green onions until distributed evenly.
Cooking
  1. Pour the entire mixture into the greased baking dish.
  2. Bake in the preheated oven for 30-35 minutes.
  3. Check for doneness by inserting a toothpick in the center; it should come out clean.
Serving
  1. Remove from the oven and let cool for a few minutes before serving.
  2. Slice into squares and serve hot, garnished with additional chopped green onions or fresh herbs.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Can be reheated in the microwave or enjoyed cold.