High Protein Cottage Cheese and Egg Breakfast Bars

High Protein Cottage Cheese and Egg Breakfast Bars are easy, satisfying, and packed with nutrition! They have simple ingredients like cottage cheese, eggs, bacon, and colorful veggies, all baked into convenient grab-and-go squares.

Love More Breakfast Recipes? Try My Western Omelet Quiche or this Overnight Croissant Breakfast Casserole next.

Why You’ll Love This Recipe

A nutritious and protein-packed way to start the day, these breakfast bars combine creamy cottage cheese and fluffy eggs for a light yet satisfying bite. Perfect for meal prep or busy mornings, they keep you full and energized for hours.

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Ingredient List

For the Bars:

• 8 large eggs (or 2 cups liquid egg whites)
• 1 cup cottage cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup hemp seeds
• 1 cup frozen peas, thawed
• 1 red bell pepper, seeded and finely chopped
• 4 green onions, chopped
• 6 slices cooked nitrate-free, high-quality bacon, crumbled
• Sea salt and ground black pepper, to taste

Friendly Notes: Don’t have hemp seeds? You can skip them or substitute with ground flaxseed. If peas aren’t your thing, swap them for chopped broccoli or asparagus. The beauty of this recipe is its flexibility!

Why These Ingredients Work

The eggs provide the protein foundation and create that fluffy, satisfying texture we all love. Cottage cheese adds extra creaminess and a hefty protein boost while keeping the bars moist—it’s the secret to why these stay so tender! The parmesan cheese delivers that irresistible savory, umami flavor that makes these taste like a treat rather than just healthy food.

Hemp seeds are nutritional powerhouses, adding omega-3s, fiber, and even more protein without changing the flavor. The vegetables (peas, bell pepper, and green onions) pack in vitamins, antioxidants, and fiber, plus they add gorgeous pops of color. And let’s be honest—the bacon is what takes these from “healthy breakfast” to “I can’t wait to eat this!” It adds smoky, salty, crispy perfection to every bite.

Essential Tools and Equipment

• 9×9-inch baking dish (8×8 works too!)
• Parchment paper
• Large mixing bowl
• Whisk
• Sharp knife for chopping vegetables
• Measuring cups and spoons
• Cooking spray or avocado oil (optional)

How To Make High Protein Cottage Cheese and Egg Breakfast Bars

Step 1 – Preheat Oven

Heat your oven to 350°F. This moderate temperature ensures the bars cook evenly without drying out.

Step 2 – Prepare Baking Dish

Line a 9×9-inch baking dish with parchment paper, leaving some hanging over the sides for easier removal later. This little trick will save you so much frustration! You can lightly spray the parchment with avocado oil if you want extra insurance against sticking, but it’s not necessary.

Step 3 – Mix Base

In a large bowl, whisk together the eggs, hemp seeds, cottage cheese, and parmesan cheese until everything is well combined. Don’t worry if you see small cottage cheese curds—that’s totally normal and adds to the texture!

Step 4 – Add Vegetables

Fold in the peas, bell pepper, and green onions, stirring gently until evenly distributed. Now here’s where you need to be careful: add just a tiny pinch of sea salt and pepper. The cheese and bacon already bring plenty of saltiness, so go light here! Give everything one final good whisk to make sure it’s all incorporated.

Step 5 – Bake

Pour your egg mixture into your prepared baking dish, spreading it evenly. Sprinkle the crumbled bacon over the top—it’ll get slightly crispy and delicious! Bake for 30-35 minutes. You’ll know they’re done when the center is set and doesn’t jiggle when you gently shake the pan.

Step 6 – Cool and Serve

Let the bars cool in the pan for about 5-10 minutes. This cooling time helps them firm up and makes cutting so much easier. Use the parchment paper overhang to lift the whole thing out, then slice into 8 or 9 squares. Serve warm, or let them cool completely for meal prep!

You Must Know

Critical tip: Do NOT over-salt this recipe! I learned this the hard way during my first attempt. Between the parmesan, cottage cheese, and bacon, there’s already plenty of sodium. Start with just a pinch and taste the mixture before baking if you’re worried.

Personal Secret: I always thaw my peas the night before and pat them completely dry with paper towels. Excess moisture can make your bars soggy, and nobody wants that!

Pro Tips & Cooking Hacks

• Perfect Doneness Test: Gently press the center with your finger. If it springs back and feels firm (not liquidy), you’re good to go!
• Avoid Rubbery Eggs: Don’t overbake! Check at 30 minutes, especially if using an 8×8 pan.
• Even Distribution: Give your mixture a final stir right before pouring into the pan to make sure the veggies don’t all sink to the bottom.
• Bacon Shortcut: Use pre-cooked bacon or even bacon bits in a pinch to save time.
• Extra Fluffy Bars: Let your eggs come to room temperature for 15 minutes before mixing.
• Clean Cuts: Wipe your knife between cuts for picture-perfect squares.

Flavor Variations / Suggestions

Mediterranean Style

Swap bacon for sun-dried tomatoes, use feta instead of parmesan, and add fresh spinach and Kalamata olives.

Mexican-Inspired

Add diced jalapeños, use pepper jack cheese, swap green onions for cilantro, and top with salsa when serving.

Italian Herb

Mix in fresh basil and oregano, use mozzarella, and add chopped cherry tomatoes.

Veggie-Loaded

Skip the bacon and double up on vegetables—try mushrooms, zucchini, and spinach.

Spicy Kick

Add a dash of hot sauce to the egg mixture and sprinkle with red pepper flakes before baking.

Cheese Lovers

Try cheddar, gruyere, or goat cheese for completely different flavor profiles.

Make-Ahead Options

These bars are meal-prep GOLD! I make a double batch every Sunday and have breakfast sorted for the entire week. You can mix everything together the night before and store it covered in the fridge, then just pour into your pan and bake in the morning.

They also freeze beautifully! Once completely cooled, wrap individual bars in plastic wrap, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen—just add an extra minute to your reheating time.

Recipe Notes & Baker’s Tips

The cottage cheese might seem like an odd addition if you’ve never tried it, but trust me—it completely melts into the eggs and creates this amazing creamy texture without being noticeable at all. Even cottage cheese skeptics love these!

If your bars seem too wet in the middle but the edges are browning, tent loosely with foil and continue baking in 5-minute increments until set.

Hemp seeds add nutrition without adding any hemp or “earthy” flavor—they’re completely neutral and just boost the protein content.

Serving Suggestions

These bars are delicious on their own, but I love serving them with a dollop of Greek yogurt or sour cream and a sprinkle of fresh herbs on top. They’re perfect alongside fresh fruit, a simple green salad, or whole grain toast.

For brunch gatherings, arrange them on a platter with hot sauce, salsa, and avocado slices so guests can customize their own. They also pair beautifully with a smoothie or fresh-squeezed juice.

How to Store Your High Protein Cottage Cheese and Egg Breakfast Bars

Refrigerator: Store in an airtight container or wrapped tightly in the fridge for up to 5 days. I like to wrap individual bars in parchment paper for easy grab-and-go breakfasts.

Freezer: Wrap each bar individually in plastic wrap, then place all wrapped bars in a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating Instructions:

• Microwave: 45-60 seconds until heated through
• Air Fryer: 5-7 minutes at 320°F for a slightly crispy exterior
• Oven: 10 minutes at 325°F
• Cold: They’re honestly delicious straight from the fridge too!

Allergy Information

Contains: Eggs, dairy (cottage cheese, parmesan), pork (bacon)

Dairy-Free Adaptation: Use dairy-free cottage cheese alternatives and nutritional yeast instead of parmesan.

Egg Allergy: Unfortunately, eggs are the base of this recipe and can’t be substituted without completely changing the dish.

Gluten-Free: This recipe is naturally gluten-free! Just ensure your bacon doesn’t contain any hidden gluten.

Pork-Free: Substitute turkey bacon, chicken sausage, or omit meat entirely for a vegetarian version.

Questions I Get Asked A Lot

My bars turned out watery—what happened?

This usually happens when vegetables release too much moisture. Make sure to thoroughly thaw and drain your frozen peas, and pat all vegetables dry before mixing. Also, don’t skip the cooling time—the bars firm up as they cool!

Do I have to use cottage cheese? I’m not a fan of the texture

The cottage cheese completely melts and becomes undetectable in the final product—I promise! But if you’re really against it, you could substitute with ricotta cheese or even cream cheese, though the protein content will be slightly lower.

Can I prep these the night before and bake in the morning?

Yes! Mix everything except the bacon, cover, and refrigerate overnight. In the morning, give it a quick stir, pour into your pan, top with bacon, and bake. You might need to add 5 extra minutes to the baking time since the mixture will be cold.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what vegetables and flavor combinations you tried!