This easy, cheesy breakfast recipe is the perfect make-ahead breakfast. Not only is it an incredibly delicious, cheese-stuffed, light-as-air way to start the day, it also gives your protein goal a kick-start to fuel you through the morning. This recipe also whips up in a blender in seconds, making it the perfect easy, make-ahead breakfast you need before a busy week.
Servings: 8
Ingredients:
- • Cooking spray
- • 12 large eggs
- • 16 oz. low-fat cottage cheese
- • 4 tbsp. unsalted butter, melted, cooled
- • ¼ cup cornstarch
- • 1 tbsp. hot sauce (optional)
- • 1 tsp. kosher salt
- • ½ tsp. freshly ground black pepper
- • 4 oz. yellow cheddar, shredded
- • 4 oz. low-moisture mozzarella, shredded
- • 2 scallions, thinly sliced, divided
Directions:
- • Preheat oven to 350º F.
- • Arrange a rack in the center of the oven with no rack above it.
- • Grease a 13X9 baking dish with cooking spray.
- • Add eggs, cottage cheese, butter, cornstarch, hot sauce, salt, and pepper to a blender and mix on high speed until smooth and fluffy, about 30 seconds.
- • Transfer the egg mixture to the prepared baking dish.
- • Sprinkle with cheeses and all but 2 tablespoons of scallions.
- • Gently stir into egg mixture until evenly distributed.
- • Bake 35-40 minutes, until eggs are fluffy and golden brown on top.
- • Transfer dish to a wire rack and top with remaining 2 tablespoons of scallions.
- • Let cool slightly before serving.
