Cottage Cheese Egg Bake
Want a creamy, protein-packed breakfast bake that's both healthy and delicious? This cottage cheese egg bake delivers velvety richness while sneaking in veggies - perfect for busy mornings or holiday brunches!
Ingredients
- 8 eggs
- 16 oz. Cottage Cheese, 4% - we use Good Culture brand
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 cups chopped spinach, loosely packed, stems removed
- 2 roma tomatoes, chopped
- ¼ red onion, finely sliced
- Chopped herbs, optional, like parsley, dill, or basil
- 1 cup marble cheese, Monterey and Colby Jack combined, or one or the other - grated or cubes
- Butter or cooking spray for the pan
Equipment
Instructions
- Preheat the oven to 350F.
- Combine the eggs, cottage cheese, salt, garlic powder and Italian seasoning in a food processor or blender. Pour into a large mixing bowl.
- Chop the veggies and herbs, add them to the egg mixture and stir well until combined.
- Spray a 9x13 baking dish with cooking spray (or butter) and pour (scrape) the cottage cheese egg mixture.
- Sprinkle with the cheese on top.
- Bake for 25-30 minutes, or until the casserole is set and golden brown.
- Let it cool slightly before serving.
Nutrition Facts
Calories: 192kcal, Carbohydrates: 4g, Protein: 16g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 189mg, Sodium: 639mg, Potassium: 235mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1322IU, Vitamin C: 5mg, Calcium: 203mg, Iron: 1mg