Description
This Cottage Cheese Egg Bake is a protein-packed, easy-to-make dish perfect for breakfast, brunch, or a light meal. It combines creamy cottage cheese, eggs, spinach, and Parmesan cheese for a flavorful and satisfying bake that’s great warm or cold.
Ingredients
Units
Scale
- 12 large eggs
- 18 ounces full-fat cottage cheese (1 tub, 4% used)
- 1 cup milk (whole milk used)
- 1/2 cup Parmesan cheese, grated and divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 cups baby spinach, chopped
- Cooking spray
Instructions
- Prepare Oven and Pan: Preheat oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray.
- Combine Ingredients: In a large mixing bowl, whisk eggs. Add cottage cheese, milk, most of the Parmesan cheese, salt, and pepper. Whisk well. Add spinach and stir to combine.
- Bake: Pour egg mixture into the prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven, or bake in a regular oven at 350°F (175°C) for 15 minutes.
- Make Ahead: Refrigerate assembled egg bake, covered with plastic wrap, for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require an extra 10-15 minutes cook time.
- You can use all egg whites. 12 eggs = 3 cups.
Nutrition
- Serving Size: 1 serving
- Calories: 216 kcal
- Sugar: 4g
- Sodium: 502 mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.03 g
- Carbohydrates: 5g
- Fiber: 0.3 g
- Protein: 20g
- Cholesterol: 298 mg
