Description
A simple, protein-rich breakfast recipe where eggs are blended with cottage cheese and cheddar, then baked on a sheet pan for easy slicing and serving.
Ingredients
- Cooking spray
- 12 large eggs
- 1 1/2 cups (12 ounces) 2% or 4% fat cottage cheese
- 3/4 cup shredded sharp cheddar cheese
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons finely chopped fresh chives or other fresh herbs
Instructions
- Preheat your oven to 350°F (175°C).
- Generously coat a small rimmed baking sheet (approximately 15×10 inches) with cooking spray and set it aside.
- In a high-speed blender, combine the 12 whole eggs, cottage cheese, shredded cheddar cheese, salt, and pepper. Blend until the mixture is smooth and well combined.
- Carefully pour the egg mixture onto the prepared baking sheet, spreading it evenly.
- If desired, sprinkle fresh chives or other herbs over the top for added flavor.
- Bake for 15-20 minutes, or until the eggs are completely set in the center and no longer jiggly.
- Remove the sheet pan from the oven and allow the eggs to cool on the pan for at least 10 minutes before slicing into 8 pieces.
- Serve as is, or with your favorite breakfast toppings like hot sauce, avocado, or salsa.
Notes
- This recipe is ideal for meal prep and can be stored in the refrigerator for up to 3 days.
- Customize with additional toppings such as hot sauce, avocado, or salsa for extra flavor.
- Use a high-speed blender to ensure a smooth texture from the cottage cheese.