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Cottage Cheese Egg Bake

A delicious and nutritious breakfast or brunch dish packed with protein from eggs and cottage cheese, enriched with leafy greens and savory Parmesan.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Nonstick cooking spray
  • 8 large eggs (approximately 480 ml)
  • 1/4 teaspoon garlic powder (1 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 3/4 cup 2% or full-fat cottage cheese (180 g)
  • 1/2 cup shredded or shaved Parmesan cheese (50 g)
  • 3 cups roughly chopped fresh spinach (90 g)
  • 1/2 cup finely diced yellow onion or green onions (75 g)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Mist a 9x9 inch (23x23 cm) dish with nonstick cooking spray.
  2. In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined.
  3. Stir in the cottage cheese, Parmesan cheese, spinach, and onion until evenly distributed.
  4. Pour the egg mixture into the prepared dish.
Baking
  1. Bake in the preheated oven until the center is set, approximately 30-35 minutes.
  2. Allow to cool slightly before serving.

Notes

Store any leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave. This egg bake is also great for meal prep, so portion out leftovers for easy grab-and-go breakfasts throughout the week.