Protein-filled potato cheddar egg bake is a simple meal prep to keep in your fridge for a quick breakfast or snack. It’s light & flavorful, and comes together so easily!
Potato Cheddar Egg Bake
Egg bakes, or egg casseroles, have been my #1 meal prep for the past couple of years. After spending so much money on the Starbucks egg bites, I decided it was time to recreate my own version at home.
This potato cheddar egg bake is inspired by their new potato & chive egg cups, and is such a hearty breakfast or snack to keep around. It’s made from a base of eggs, cottage cheese, and shredded cheddar cheese, with a little tapioca flour to really give it the ideal texture.
I love to prep a double batch and freeze it for busy mornings. This recipes makes 6 larger portions, which I love to serve with some greens and hot sauce.
The cottage cheese adds an extra boost of protein. Its blended together with the eggs and cheese, so if you’re not a fan of the cottage cheese curds, don’t worry- you won’t even taste it!
Ingredients you’ll need for potato cheddar egg bake
- cottage cheese
- shredded cheddar cheese- or swap your favorite cheese
- tapioca flour- the flour really helps give these egg bars the ideal texture. Without it, the end result is a little more spongey. I don’t recommend skipping the flour, but you can use arrowroot or all-purpose flour instead
- yellow potatoes- peeled and grated. You can even use frozen shredded potatoes
- green bell pepper and chives
- spices: salt, pepper, paprika and garlic powder
- Start by sauteeing the green peppers in olive oil, then adding in the grated potatoes. Season with the spice blend and set aside
- Blend the eggs, tapioca flour and cottage cheese together in a blender or food processor until smooth. You can also do this using an immersion blender
- Pour the veggies into a greased baking dish, then pour the blended eggs, cheddar cheese and chives over the top. Mix well and top with more shredded cheese
- Bake for about 25-30 minutes. Let cool for 10 minutes then slice into 6-8 pieces
Making-ahead and reheating
This recipe will stay fresh in the fridge for up to 5 days, and can be reheated in the oven or microwave. If you wanted to double the recipe, you can slice the egg bake and freeze it for up to 2 months.
This recipe is the perfect breakfast or snack to enjoy throughout the week. When ready to serve, I love to top mine with some hot sauce for an added kick.
You can serve these in an english muffin for a simple breakfast sandwich. Add a side of avocado, yogurt, or enjoy as is! Either way, you’re going to love this simple recipe.