Meal Prep Cottage Cheese Potato Breakfast Bake
Open ReelI’m trying to eat breakfast more consistently in 2026, and this makes it effortless. I meal prep it once, keep it in the fridge, and it’s such a delicious option that I’ll happily eat it for breakfast or lunch all week
Ingredients
- 6 medium-sized potatoes, boiled
- 4 eggs
- 1 cup cottage cheese
- 1 cup cherry tomatoes
- 3 scallions
- Salt and pepper
- Olive oil
- 3 oz shredded cheddar cheese
- 4 oz feta cheese
Instructions
1. Preheat the oven to 375°F. Add the potatoes to a pie dish or deep oven-safe dish and mash them down firmly to form a crust-like layer.
2. Drizzle with olive oil and season with salt and pepper. Bake for 20–30 minutes, until the edges start to crisp.
3. While the potatoes bake, whisk together the eggs, cottage cheese, salt, and pepper in a bowl.
4. Dice the cherry tomatoes and slice the scallions, then stir them into the egg mixture.
5. Remove the potato crust from the oven and pour the egg mixture evenly over the top.
6. Sprinkle the shredded cheddar cheese and feta cheese evenly over the dish.
7. Return to the oven and bake for another 15–20 minutes, until the eggs are fully set.
8. Remove from the oven, let cool slightly, then slice into individual portions. Store in the fridge for up to 3 days.
