Description

Savory breakfast bars loaded with eggs, cottage cheese, bacon, and vegetables. High in protein, easy to meal prep, and endlessly customizable. Perfect for busy mornings!

Ingredients

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

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Instructions

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!

Notes

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

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Method: Baking
Cuisine: American