Ingredients
Egg Mixture
- 12 eggs
- ½ teaspoon salt
Dairy
- 1 cup full-fat cottage cheese
- ¾ cup shredded Parmesan cheese
Vegetables
- 4 cups fresh spinach, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Whisk Eggs and Salt: In a large bowl, whisk together the 12 eggs and ½ teaspoon salt until the mixture is smooth and slightly frothy, ensuring even seasoning.
- Combine Ingredients: Stir in 1 cup of full-fat cottage cheese, ¾ cup shredded Parmesan cheese, and 4 cups of roughly chopped fresh spinach into the egg mixture. Mix well until all ingredients are evenly incorporated.
- Pour and Bake: Pour the combined egg and cheese mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the center is fully set and the edges begin to turn lightly golden.
- Cool and Serve: Remove the bake from the oven and allow it to cool slightly for a few minutes. Slice into portions and serve warm. Enjoy your delicious and healthy cottage cheese egg bake!
Notes
- Feel free to substitute fresh spinach with frozen spinach (thawed and drained) if fresh is unavailable.
- For a lower-fat version, use low-fat or non-fat cottage cheese and reduce the Parmesan cheese.
- Add herbs such as parsley or chives for extra flavor.
- This egg bake can be refrigerated for up to 3 days and reheated for a quick breakfast.
- Use gluten-free cooking spray to keep the dish gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
