Cottage Cheese Egg Bake
High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach, perfect for meal prep.
Equipment
- 9 x 13 baking dish
- Large mixing bowl
- whisk
Ingredients
Dairy
- 18 ounces full fat cottage cheese 1 tub (I used 4%)
- 1 cup milk I used whole milk
- ½ cup Parmesan cheese grated & divided
Eggs
- 12 large eggs
Vegetables
- 3 cups baby spinach chopped
Condiments
- ¼ teaspoon salt divided
- ¼ teaspoon ground black pepper
Miscellaneous
- 1 spray Cooking spray I use Misto
Instructions
Main Instructions
- Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add eggs and whisk. Then add cottage cheese, milk, almost all of Parmesan cheese, salt, pepper and whisk well. Add spinach and stir to combine.
- Pour egg mixture into previously prepared baking dish, sprinkle with remaining Parmesan cheese and bake uncovered for 35 minutes or until toothpick inserted in the center comes out clean.
- Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.
Notes
Store leftovers in an airtight container for up to 5 days. 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 regular oven at 350 degrees for 15 minutes. You can use all egg whites. 12 eggs = 3 cups.
Nutrition
Serving: 1sliceCalories: 216kcalCarbohydrates: 5gProtein: 20gFat: 13gSaturated Fat: 5gTrans Fat: 0.03gCholesterol: 298mgSodium: 502mgFiber: 0.3gSugar: 4g
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