Dry Curd Cottage Cheese Egg Bake: High-Protein Meal-Prep Breakfast

Name: Dry Curd Cottage Cheese Egg Bake: High-Protein Meal-Prep Breakfast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 large Eggs; 1 cup Dry curd cottage cheese; 2 cups Spinach; 1 medium Bell peppers; 3 stalks Green onion; 1 cup Mushrooms; 0.5 cup Shredded cheese (optional); 1 tsp Salt and pepper; 1 tsp Dried herbs (oregano, thyme, or parsley); 1 cup Optional turkey sausage or leftover chicken

Dry Curd Cottage Cheese Egg Bake: High-Protein Meal-Prep Breakfast from CrossFit BC. A big-batch egg bake with dry curd cottage cheese for extra protein and a soft texture. Make once, eat all week. Easy, customizable, freezer-friendly.

Course:: Breakfast
Cuisine:: American
Prep time:: 15 min
Cook time:: 35 min
Total time:: 50 min
Servings:: 6
Ingredients:: 10 items
Per serving:: 220 kcal, 19g protein, 6g carbs, 13g fat

What you need: 10 large Eggs, 1 cup Dry curd cottage cheese, 2 cups Spinach, 1 medium Bell peppers, 3 stalks Green onion, 1 cup Mushrooms, 0.5 cup Shredded cheese (optional), 1 tsp Salt and pepper, 1 tsp Dried herbs (oregano, thyme, or parsley), 1 cup Optional turkey sausage or leftover chicken.

How it comes together: Preheat the oven to 375°F (190°C) and grease a 9x13 baking dish. If using mushrooms and peppers, soften them in a dry or lightly oiled pan for 3-4 minutes to cook off excess water. In a large bowl, whisk the eggs, then stir in the dry curd cottage cheese, salt, pepper, and herbs.

This recipe comes from the CFBC Test Kitchen, where our coaches cook the meals we actually recommend to members training five to seven days a week. Every recipe lists real ingredients, real timings, and the protein and calorie numbers we use when we build nutrition plans in Olympic Village.