Creamy Pepper and Egg Breakfast Bake recipe

Name: Creamy Pepper and Egg Breakfast Bake
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 150 g Natural Cottage Cheese; 80 g Mozzarella Cheese; 1 Red Bell Pepper; 10 g Butter; to taste Salt; to taste Black Pepper

A savoury baked egg dish with red pepper, cottage cheese and mozzarella for a light but satisfying start to the day. It is creamy, colourful and packed with protein.

30 min · Easy · British Jump to method

Ingredients

2 servings

4 Eggs
150 g Natural Cottage Cheese
80 g Mozzarella Cheese
1 Red Bell Pepper
10 g Butter
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	300 kcal
Protein	24 g
Carbohydrates	6 g
Fat	20 g
Saturated fat	10 g
Fibre	1.5 g
Sugar	4.5 g
Sodium	420 mg

Why this works

A protein-rich, relatively low-carbohydrate breakfast bake with moderate saturated fat and sodium from the cheese and added salt.

High-quality protein. Eggs, cottage cheese and mozzarella provide a substantial amount of complete protein, supporting satiety and muscle maintenance.

Source of vitamin C and carotenoids. Red bell pepper adds vitamin C and antioxidant carotenoids, which help support immune function and overall nutrient density.

Saturated fat and sodium to watch. Mozzarella, cottage cheese, butter and added salt increase saturated fat and sodium, so portion size and seasoning matter.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Lightly butter a small baking dish.
Slice the red bell pepper and scatter it into the dish.
Whisk the eggs with the cottage cheese, a little salt and black pepper, then pour over the pepper.
Top with the mozzarella and bake for 18-22 minutes until set and lightly golden.
Rest for a few minutes before serving.

Prefer the classic version? Pickled Pepper Egg Bake

Other Pepper Recipes

Creamy Pepper and Cheese Breakfast Bowl

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Mozzarella and Red Pepper Egg Muffins

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