Keto Cottage Cheese Egg Bake

Ingredients:

• Shredded cheese: 1 cup.
• Eggs: 8.
• Cottage cheese: 1 cup.
• Chopped green onions: 1/4 cup.
• Mushrooms: 6 oz.
• Minced garlic: 2 tsp.
• Olive oil: 1 teaspoon.
• Bacon: 5.
• Bell pepper: 1.

Instructions:

1. In a pan set on the normal heat, warm the olive oil.
2. Once the onions and peppers are put in the skillet, sauté them for four minutes.
3. Put the mushrooms and cook for a further three minutes.
4. Add the Italian spice and garlic and then sauté for 30 seconds.
5. In a vessel, mix the eggs and cottage cheese.
6. Add the cheese, bacon, and vegetable combination, and then add salt to it.
7. Move it to a baking pan that is already well-greased.
8. Heat till completely done, around thirty-five minutes.
9. Serve it with the green onions

Notes:

The recipe for Keto Cottage Cheese Egg Bake is tasty but moderate. It has another way to add more spice if that’s what you want.

Storage information:

Simply refrigerate any unused portions for up to three days in an airtight food storage container.
Drain out as much air as you can and keep it in the airtight jar in a cold place. Put it in the freezer for a maximum of half a year.

Nutritional facts:

• Sodium: 617 mg.
• Carbohydrates: 5 g.
• Fiber: 2 g.
• Calcium: 170 mg.
• Fat: 10 g.
• Calories: 180 kcal.
• Iron: 1 mg.