Veggie-Loaded Egg & Cottage Cheese Bake

This baked egg dish blends whole eggs with cottage cheese before baking, which gives the finished casserole an extra-fluffy texture and a real protein boost compared to a plain egg bake. Loaded with spinach and bell peppers, it also sneaks in a solid amount of vegetables first thing in the morning.

Because cottage cheese is naturally high in protein and lower in fat than many cheeses, blending it into the eggs adds staying power without much added fat, and the vegetables bulk up each slice without adding many calories. It's a genuinely filling, low-carb breakfast that works just as well reheated on a busy morning as it does fresh from the oven.

Cut it into squares and store portions in the fridge for up to four days, or freeze individual pieces for longer.