Description
A protein-packed cottage cheese and spinach egg bake that is easy to prepare and perfect for breakfast or brunch.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 small onion, chopped (about 1 cup)
- 8 ounces cremini mushrooms, sliced
- 5 cups baby spinach, roughly chopped
- 12 eggs
- 1.5 cups low-fat cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled
Instructions
- Preheat your oven to 350°F and lightly spray a 9” x 13” pan with nonstick cooking spray.
- Heat olive oil in a large non-stick sauté pan over medium heat. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
- Toss in the spinach and turn off the heat; mix until combined and the spinach is slightly wilted.
- Spread the veggie mixture in the bottom of the prepared baking pan.
- In a large bowl, whisk together the eggs, cottage cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture over the veggies, gently using a fork to pull some of the veggies to the surface.
- Evenly sprinkle the crumbled feta cheese over the top.
- Bake for 30 minutes or until the eggs are set through. Let it rest for 15-25 minutes before cutting and serving.
Notes
For a creamier texture, use full-fat cottage cheese. Enhance the flavor with herbs like dill or thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 300mg