High-Protein Cheesy Egg Bake
, 8 servings
A blender egg casserole with cottage cheese, baked puffy like a soufflé and topped with melted cheddar and mozzarella.
| prepArrange rack in center of oven with no rack above; preheat to 350°F / 175°C | ||||
| prepGrease a 13 x 9-inch / 33 x 23 cm baking dish with cooking spray | ||||
| 12 large eggs | Blend on high 30 sec until smooth | Pour into dish, stir in cheeses & scallions | Bake 350°F / 175°C, 35-40 min | Top with reserved scallions, cool slightly |
| 455 g low-fat cottage cheese | ||||
| 55 g unsalted butter, melted, cooled | ||||
| 30 g cornstarch | ||||
| 1 tbsp hot sauce | ||||
| 1 tsp kosher salt | ||||
| 1/2 tsp freshly ground black pepper | ||||
| 115 g yellow cheddar, shredded | ||||
| 115 g low-moisture mozzarella, shredded | ||||
| 2 scallions, thinly sliced (reserve 2 tbsp for topping) | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.