High-protein cottage cheese seedy bread with egg cups
Directions
- 1Preheat the oven to 180 degrees Celsius.
- 2Prepare a baking tray by lining it with baking paper.
- 3Combine rolled oats, chia seeds, LSA mix, sunflower seeds, pepitas, salt, baking powder, cottage cheese, eggs, sun-dried tomatoes, and water in a bowl.
- 4Leave the mixture for about 10 minutes to let the oats absorb moisture.
- 5Shape the mixture into a loaf on the lined tray.
- 6Chop up vegetables such as broccoli stems, mushrooms, red onion, and red capsicum and place them in the bottom of silicone egg cups.
- 7Beat in a few eggs to the remaining cottage cheese.
- 8Pour the egg and cottage cheese mixture over the vegetables in the silicone egg cups.
- 9Add feta to the egg cups.
- 10Bake the bread loaf for 50-60 minutes, rotating it halfway (around 30 minutes) for even cooking.
- 11Remove the bread from the oven, allow it to cool completely, then slice.
- 12Store leftovers of both the bread and egg cups in the freezer.
- 13Take the meal prepped items to work and put them in the freezer.
Ingredients
- 200 g Rolled oats
- 2 tbsp Chia seeds
- 2 tbsp LSA mix
- 2 tbsp Sunflower seeds
- 2 tbsp Pepitas
- 1 tsp Salt
- 1 tsp Baking powder
- 300 g Cottage cheese
- 2 Eggs
- 50 g Sun-dried tomatoes
- 0.5 cup Water
- Broccoli stems
- Mushrooms
- Red onion
- Red capsicum
- Feta
Equipment
Baking trayBaking paperMixing bowlSilicone egg cupsKnifeChopping board
Tips
- Buying seeds and other bulk items is always better value.
- Feta from Aldi is cheaper than Coles and Woolworths.
- Store the bread in the freezer as it has no preservatives.
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