Description
This Cottage Cheese Egg Bake is a delicious and protein-packed breakfast or brunch option featuring a creamy mixture of eggs, full-fat cottage cheese, Parmesan, and fresh spinach. Baked to perfection, it offers a wholesome and satisfying meal that’s easy to prepare and perfect for serving to family or guests.
Ingredients
Egg Mixture
- 12 eggs
- ½ teaspoon salt
- 1 cup full-fat cottage cheese
- ¾ cup shredded Parmesan cheese
- 4 cups fresh spinach, roughly chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Whisk Eggs: In a large bowl, whisk together the 12 eggs and ½ teaspoon salt until the mixture is smooth and consistent.
- Stir In Ingredients: Add 1 cup of full-fat cottage cheese, ¾ cup shredded Parmesan cheese, and 4 cups roughly chopped fresh spinach to the egg mixture. Stir gently to combine all ingredients evenly.
- Bake: Pour the combined egg mixture into the prepared baking dish. Place it in the oven and bake for 35 to 40 minutes, or until the center is fully set and the top is lightly golden.
- Cool & Serve: Remove the bake from the oven and allow it to cool slightly before slicing. Serve warm and enjoy this savory, nutritious egg bake.
Notes
- You can substitute fresh spinach with frozen spinach, but make sure to thaw and drain it well before adding.
- For a lower-fat version, use low-fat or fat-free cottage cheese and Parmesan cheese.
- Feel free to add your favorite herbs such as parsley or chives for extra flavor.
- This dish can be made ahead of time and refrigerated for up to 2 days; reheat thoroughly before serving.
- Make sure to check doneness by ensuring the center is set and not runny before removing from the oven.
