Description
A nutritious and delicious Cottage Cheese Egg Bake featuring eggs mixed with cottage cheese, Parmesan, fresh spinach, and onions, baked until perfectly set. This easy, protein-packed dish is perfect for breakfast or brunch and serves four.
Ingredients
Egg Mixture
- 8 eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ¾ cup 2% or full-fat cottage cheese
- ½ cup shredded or shaved Parmesan cheese
Vegetables and Other
- 3 cups roughly chopped fresh spinach
- ½ cup finely diced yellow onion or green onions
- Nonstick cooking spray
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Lightly mist a 9×9 inch baking dish with nonstick cooking spray to prevent sticking.
- Mix eggs and seasonings: In a medium bowl, whisk together the eggs, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine remaining ingredients: Gently fold in the cottage cheese, Parmesan cheese, chopped spinach, and diced onions into the egg mixture, ensuring even distribution without overmixing.
- Pour and bake: Pour the combined mixture into the prepared baking dish and spread evenly. Bake in the preheated oven until the center is completely set, about 30-35 minutes.
- Store and reheat: Once cooled, cover any leftovers and store in the refrigerator for up to 3 days. Reheat individual servings in a skillet over low heat or in the microwave until warmed through.
Notes
- Use full-fat cottage cheese for a richer texture, or 2% for a lighter version.
- Fresh spinach can be substituted with kale or Swiss chard for variation.
- Onions can be swapped for scallions or shallots for different flavor notes.
- For a vegetarian option, this recipe is naturally vegetarian-friendly.
- Do not overbake as the eggs can become dry; remove when center is just set.
- Leftovers reheat well and make excellent breakfast or snack options.
