High-Protein Tortilla Cottage Cheese Bake
Method
Preheat the oven to 180°C (350°F) and lightly grease a medium baking dish. For the air fryer, preheat to 160–170°C (320–340°F).
In a large bowl, whisk together the cottage cheese, eggs, and almond-soy milk until smooth and well combined.
Stir in the shredded reduced-fat cheese, garlic powder, dried herbs, salt, and black pepper, mixing until evenly incorporated.
Tear the high-protein tortillas into small bite-sized pieces and fold them into the cottage cheese mixture. Stir gently until every piece is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
Bake for 25–30 minutes, or until the top is lightly golden and the center is set. If using an air fryer, cook for 15–20 minutes at 160–170°C (320–340°F).
Allow the bake to rest for 5 minutes before slicing into portions. Serve warm as a protein-rich breakfast, lunch, or light dinner with a fresh salad or steamed vegetables.
This recipe is a great way to use leftover tortillas while creating a satisfying, high-protein meal. For extra flavor, add chopped spinach, diced bell peppers, or fresh herbs to the filling. The bake can be prepared ahead of time and stored in the refrigerator for up to 4 days, making it an excellent meal-prep option.
Nutrition Facts
Per serving
