Description
A simple and nutritious cottage cheese egg bake packed with fresh spinach, onions, and cheeses for a protein-rich breakfast or brunch option.
Ingredients
- Nonstick cooking spray
- 8 large eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup 2% or full-fat cottage cheese
- 1/2 cup shredded or shaved Parmesan cheese
- 3 cups roughly chopped fresh spinach
- 1/2 cup finely diced yellow onion (or green onions)
Instructions
- Preheat your oven to 375°F (190°C). Lightly mist a 9×9 inch (or similar size) baking dish with nonstick cooking spray.
- In a medium mixing bowl, whisk together the 8 large eggs, garlic powder, fine salt, and black pepper until they are well combined and slightly frothy.
- Gently fold in the cottage cheese, Parmesan cheese, roughly chopped fresh spinach, and finely diced yellow onion into the egg mixture.
- Pour the entire egg and cottage cheese mixture evenly into the prepared baking dish.
- Bake for 30-35 minutes, or until the center of the egg bake is set and lightly golden brown. A knife or toothpick inserted into the center should come out clean.
- Allow the cottage cheese egg bake to cool for a few minutes before slicing and serving.
- Store any leftovers, covered, in the refrigerator for up to 3 days. Reheat individual servings in a skillet or microwave.
Notes
- This recipe is versatile; substitute yellow onions with green onions for a milder flavor.
- Ensure the center is fully set before removing from the oven to avoid undercooking.
- Great for meal prep as it reheats well.