Creamy Cottage Cheese Egg Bake recipe

Name: Creamy Cottage Cheese Egg Bake
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 150 g Cottage Cheese; 40 g, grated Mature Cheddar Cheese; pinch Salt; pinch Black Pepper; 5 g, for greasing Margarine; 2, sliced Spring onions

A simple, protein-rich baked egg dish with cottage cheese and melted cheddar. It is gently set, creamy in the middle, and ideal for a quick lunch or brunch.

30 min · Easy · British Jump to method

Ingredients

2 servings

4 Eggs
150 g Cottage Cheese
40 g, grated Mature Cheddar Cheese
pinch Salt
pinch Black Pepper
5 g, for greasing Margarine
2, sliced Spring onions

Nutrition	Per serving
Calories	211 kcal
Protein	19.8 g
Carbohydrates	3 g
Fat	13.4 g
Saturated fat	5.8 g
Fibre	0.4 g
Sugar	2.4 g
Sodium	345 mg

Why this works

A protein-rich, very low-carbohydrate egg bake that is filling and moderate in calories, though it contains a meaningful amount of saturated fat and sodium from the cheese and added salt.

High-quality protein. Eggs and cottage cheese provide complete protein, supporting satiety and muscle maintenance.

Calcium and phosphorus. Cottage cheese and mature cheddar contribute calcium and phosphorus, which support bone health.

Sodium and saturated fat to note. Mature cheddar and the added pinch of salt increase sodium, while eggs, cheese and margarine contribute saturated fat.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Whisk the eggs with cottage cheese, salt and black pepper until combined.
Stir in most of the grated mature cheddar.
Pour into a lightly greased baking dish with margarine.
Bake for 20-25 minutes until just set and golden on top.
Rest for 5 minutes before serving.

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