Some breakfasts bring the yummy factor first thing in the morning and set your day off to an amazing start! The Cottage Cheese Breakfast Bake is one such recipe. First let me say you’ll never catch me eating cottage cheese on its own. I have a serious issue with both the texture and the taste of it; however, when it’s baked with other delicious ingredients, it usually takes on the flavor and texture of its pairings.
The Cottage Cheese Breakfast Bake is easy and fast to pull together. Make them in bulk and reheat in the morning to save on time! Here’s the step-by-step guide to make these tasty treats:
- Line loaf pans or circular baking dishes with a tortilla of your choice (always taking into consideration your macronutrient numbers). I used a sundried tomato wrap with roughly 200 calories and 35 g of carbs.
- Mix your egg whites (1/2 cup) and cottage cheese (1/2 cup) with a 1/4 cup mozzarella cheese (or cheese of your choice).
- Pour the mixture into one of your tortilla pans and repeat to make enough for each tortilla.
- Bake at 350 degrees for 35-45 minutes depending on your oven. The egg mixture will puff slightly and brown a bit. It should also be set and not jiggly.
- Let cool then wrap in plastic wrap or tinfoil until you’re ready to eat on busy mornings ahead. The last picture shows the Cottage Cheese Breakfast Bake after 10 minutes in the air-fryer!
Nutrition facts: (adjust portions of egg whites, cottage cheese, and shredded cheese to meet your macronutrient requirements)
430 calories – 46 g carbs – 38 g protein – 12 g fat
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*The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day! There is no need to guess at how you should eat – let us help you eat right for your body type and goals!