Ingredients

Scale

(Serves 8–10)

Bread base (2-ingredient cottage cheese bread—you love this!):

2 cups (16 oz) full-fat cottage cheese (you’ve used it in casseroles & salads!)
6 large eggs

Loaded mix-ins:

½ cup cooked bacon, crumbled (you love bacon richness!)
¾ cup shredded sharp cheddar or Gruyère (use reduced-sodium—you love low-sodium!)
¼ cup green onions, sliced
1 tsp garlic powder
1 tsp dried thyme or rosemary
Salt & black pepper to taste (use reduced-sodium—you love low-sodium!)

Optional topping:

Extra cheese
Everything bagel seasoning
Melted butter brushed on top

Instructions

1. Prep batter:

Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan or line with parchment.
In a blender or food processor, blend cottage cheese and eggs until completely smooth (~1–2 min).

2. Add mix-ins:

Pour batter into a bowl. Stir in bacon, cheese, green onions, garlic powder, thyme, salt, and pepper.

3. Bake:

Pour into loaf pan. Top with extra cheese or everything seasoning if desired.
Bake 40–45 minutes until golden, puffed, and center springs back when touched.

4. Cool & serve:

Cool in pan 10 minutes; transfer to rack. Slice into thick pieces or pull apart by hand.

💡 Pro Tips for Perfection:
✅ Use full-fat cottage cheese—low-fat versions make dense bread.
✅ Blend until ultra-smooth—no lumps = tender crumb.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cheese + skip added salt
→ Boost flavor with extra herbs and garlic powder
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 2g per slice
✅ Low-carb/keto option (you love this!):
→ Already compliant! <3g net carbs/slice
→ High-protein: 16g per slice
✅ Make ahead:
→ Keeps 5 days refrigerated or 3 months frozen
→ Toast slices for best texture

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 3 months (slice before freezing!)
→ Serving ideas:
→ With scrambled eggs and avocado
→ As a side for soup or salad
→ For Easter or holiday brunch

Prep Time & Nutrition (per slice):