(High-Protein • Low-Carb • Light-as-Air Brunch Bake)
This is what happens when eggs and cottage cheese get whipped into clouds and baked until golden: a soufflé-style casserole that looks fancy but takes minimal effort. It’s light, fluffy, savory, and loaded with protein — no crust, no carbs, no regrets.
Yield & Timing:
Servings: 6 generous slices
Prep Time: 10–15 mins
Bake Time: 25–30 mins
Total Time: ~45 mins
Macros (per slice, approx.):
~18g protein · ~3g net carbs · ~6g fat (varies by cheese used)
Ingredients:
6 large eggs, separated (you’ll beat the whites!)
1 cup cottage cheese
½ cup shredded cheddar or mozzarella
¼ cup grated parmesan
¼ tsp cream of tartar (optional, for egg whites)
Salt + pepper to taste
Optional: 2 tbsp chopped chives or spinach
Optional center: 2 raw eggs cracked into divots for that baked yolk center (like your photo!)
Instructions:
1. Preheat & Prep
Preheat oven to 375°F (190°C).
Grease an 8×8 or 9×9 casserole dish or two mini loaf pans.
2. Separate the Eggs
Add egg yolks to a large mixing bowl.
In another bowl, add egg whites + cream of tartar.
3. Beat Egg Whites
Use a hand mixer to beat egg whites until stiff peaks form (like meringue).
4. Mix Base
To the yolks, add cottage cheese, shredded cheese, parmesan, salt, pepper, and optional spinach or herbs. Mix well.
5. Fold in Whites Gently
Use a spatula to gently fold beaten egg whites into the cheese mixture — don’t overmix, keep it fluffy.
6. Bake
Pour the mixture into the dish.
Optional: Create 2–3 small wells and gently crack a raw egg into each center.
Bake 25–30 minutes or until golden brown and set in the center.
Let rest 5 minutes before slicing — it will deflate slightly (normal!).