Cottage Cheese Egg Bake Recipe
Cottage Cheese Egg Bake is A Protein-Packed Breakfast, combines fluffy eggs, creamy Baked Cottage Cheese, and spinach, sundried tomatoes for a delicious, high-protein meal. It’s easy to customize, perfect for meal prep, and makes a satisfying Cottage Cheese Breakfast or even a quick dinner. With 30g of protein per serving, this Cheese Egg Bake is a must-try for anyone looking for Cottage Cheese Recipes Healthy.
Ingredients
- 1 cup Cottage Cheese full-fat or low-fat
- 9 large Eggs
- 1 cup Baby Spinach
- ⅓ cup Feta Cheese (note 1)¼ teaspoon Salt
- ⅛ teapsoon Ground Pepper
- 1 teaspoon Dried Oregano
- ¼ teaspoon Garlic Powder
- ½ cup Sundried Tomatoes stored dry, not in oil, cut into stripes (note 2)
- ⅓ cup Grated Cheddar Cheese or grated mozzarella
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and grease a 12-inch pie plate or baking dish with olive oil or melted butter.
- Mix the Ingredients: In a large bowl, whisk together eggs, cottage cheese, shredded cheese, feta, garlic powder, oregano, salt, and pepper until well combined.
- Prepare the Veggies: Roughly chop the baby spinach and slice the sundried tomatoes into thin strips if needed. Stir them into the egg mixture.
- Assemble the Bake: Pour the egg mixture into the greased baking dish, spreading it evenly.
- Bake the Egg Casserole: Place the dish on the top oven rack and bake for 15-25 minutes. The top should be golden, and the center should be set and no longer jiggly.Pro Tip: If the top browns too quickly, loosely cover with foil to prevent burning while ensuring the center cooks through.
- Cool and Serve: Let the egg bake cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
Note 1: Feel free to replace the feta with any cheese you love, like more cheddar, grated Parmesan, or grated Mozzarella.
Note 2: If your sundried tomatoes are stored in oil, pat them dry on absorbent paper. If whole, finely chopped into strips.