High-protein cottage cheese seedy bread with egg cups

1h
Serves 10
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Directions

  1. 1Preheat the oven to 180 degrees Celsius.
  2. 2Prepare a baking tray by lining it with baking paper.
  3. 3Combine rolled oats, chia seeds, LSA mix, sunflower seeds, pepitas, salt, baking powder, cottage cheese, eggs, sun-dried tomatoes, and water in a bowl.
  4. 4Leave the mixture for about 10 minutes to let the oats absorb moisture.
  5. 5Shape the mixture into a loaf on the lined tray.
  6. 6Chop up vegetables such as broccoli stems, mushrooms, red onion, and red capsicum and place them in the bottom of silicone egg cups.
  7. 7Beat in a few eggs to the remaining cottage cheese.
  8. 8Pour the egg and cottage cheese mixture over the vegetables in the silicone egg cups.
  9. 9Add feta to the egg cups.
  10. 10Bake the bread loaf for 50-60 minutes, rotating it halfway (around 30 minutes) for even cooking.
  11. 11Remove the bread from the oven, allow it to cool completely, then slice.
  12. 12Store leftovers of both the bread and egg cups in the freezer.
  13. 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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