Macro Friendly Egg White Breakfast Bake (With Cottage Cheese)

Looking for a healthy, delicious, and high-protein breakfast option? Look no further than this High Protein Egg White Breakfast Bake. This recipe is made with egg whites and cottage cheese, making it packed with protein and an excellent choice for anyone looking to start their day with a filling and nutritious breakfast. This recipe is low in calories and saturated fat, making it a great breakfast choice for anyone looking to lose weight or for individuals who are monitoring their calorie intake. 

Whether you’re looking for a quick breakfast on a busy morning or a make-ahead meal for the week, this High Protein Egg White Breakfast Bake is the perfect recipe that you definitely need to make asap!

3 Reasons Why You Will Love This Macro-Friendly Egg White Breakfast Bake With Cottage Cheese Recipe

1. It is a great source of protein. Egg whites are an excellent source of high-quality protein. This recipe also includes cottage cheese, which provides your body with an additional source of protein. This High Protein Egg White Breakfast Bake is a great way to start your day and will help you stay full and energized throughout the morning.
2. It can be easily customized. This High Protein Egg White Breakfast Bake is very versatile and you can customize the vegetables, cheese, and spices to your liking.
3. It is healthy and low in calories. Egg whites are low in calories and saturated fat making them a great choice for those who are looking to watch their calorie intake.

You may also love our macro friendly egg white bites recipe!

Ingredients

• Egg whites (I used Organic Valley)
• Cottage cheese (I used Good Culture)
• Mozzarella cheese
• Roasted red peppers
• Spinach
• Green onions
• Hot sauce
• Salt and pepper

Kitchen Tools Required

• Measuring cups
• Large mixing bowl
• Whisk or fork
• 8×8 baking dish (I used glass)
• Spatula or knife

How to Make (Recipe Title: Fill in with your recipe title)

• Step one: Preheat oven to 375° F. Prepare baking dish.
• Add all ingredients to a large mixing bowl. Whisk together.
• Pour into prepared baking dish and bake for 17-20 minutes, or until egg whites are set.
• Cool for 5-10 minutes before serving.

Swaps or Alternatives

• Egg whites
  • This recipe can be used with liquid egg whites in a container or from fresh eggs, whatever your preference is! You can also use whole eggs, if preferred. 
• Cottage cheese
  • The cottage cheese helps provide another source of protein and a small amount of fat. This ingredient helps to provide density and give the final product a little bit of fluff. If you are following a dairy free diet, you can replace this with a dairy free alternative.
• Mozzarella cheese
  • So much of the flavor of this recipes comes from the cheese. If you are following a dairy free diet, you can replace this with a dairy free alternative. You can also use any kind of cheese, I just prefer the taste of mozzarella with the combination of the other ingredients used.
• Produce
  • This recipe calls for spinach, green onion, and roasted red peppers. Although, you can use any veggie combination of your choice. You can use fresh or frozen spinach. If you are using frozen spinach, make sure to defrost and squeeze out all of the extra liquid prior to mixing it into the egg mixture. Although, there is no need to cook the frozen spinach prior to using it as long as you squeeze out the excess liquid.
• Hot sauce
  • The hot sauce is an optional ingredient, although it gives this recipe so much flavor! If you like spicy food, feel free to use more. If you don’t like spice, feel free to fully omit this ingredient.
• Salt and pepper
  • You most likely already have salt and pepper on hand, so I highly recommend using these spices in this recipe. If you’d like additional flavor, you can also add in other spices such as garlic powder, onion powder, or red pepper flakes.

Quick Tip(s)

• This recipe can be made with fresh or frozen spinach. If you are using frozen spinach, make sure to defrost and squeeze out all of the extra liquid prior to mixing it into the egg mixture. Although, there is no need to cook the frozen spinach prior to using it as long as you squeeze out the excess liquid.
• This recipe can be used with liquid egg whites in a container or from fresh eggs, whatever your preference is! 

Macros & Nutrition Information

High Protein Egg White Breakfast Bake

Chelsea Rice

Whether you’re looking for a quick breakfast on a busy morning or a make-ahead meal for the week, this High Protein Egg White Breakfast Bake is the perfect recipe that you definitely need to make asap!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 132 kcal

Equipment

• Measuring cups
• 1 Large mixing bowl
• 1 Whisk or fork
• 1 8×8 baking dish (I used glass)
• 1 Spatula or knife

Ingredients

  

1x2x3x

• 1 container (16oz) egg whites (I used Organic Valley)
• ½ cup cottage cheese (I used Good Culture 2%)
• ½ cup shredded mozzarella cheese
• 1 container (4oz) roasted red peppers, chopped
• 2 cups spinach, chopped
• ¼ cup green onions, sliced
• 1 tsp hot sauce
• Salt and pepper, to taste

Instructions

 

• Preheat oven to 375° F. Spray a 8×8 baking dish with cooking spray.
• In a large bowl add egg whites, cottage cheese, shredded cheese, roasted red pepper, spinach, green onions, hot sauce, salt, and pepper. Mix well.
• Pour mixture into baking dish.
• Bake at 375° F for 35-40 minutes or until egg whites are set and starting to slightly brown. Let cool for 5-10 minutes.
• Run a knife around the baking dish to loosen and lift out. Serve warm.
• Store in an airtight container in the refrigerator for 3-5 days. To reheat, simply microwave for 30-60 seconds, or until it reaches your desired temperature.

Notes

• This recipe can be made with fresh or frozen spinach. If you are using frozen spinach, make sure to defrost and squeeze out all of the extra liquid prior to mixing it into the egg mixture. Although, there is no need to cook the frozen spinach prior to using it as long as you squeeze out the excess liquid.
• This recipe can be used with liquid egg whites in a container or from fresh eggs, whatever your preference is! 

Nutrition

Calories: 132kcalCarbohydrates: 4gProtein: 20gFat: 4g

Keyword high protein, macro friendly

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