Description
This Cottage Cheese Egg Bake is a protein-packed, savory dish perfect for a nutritious breakfast or brunch. Combining creamy cottage cheese, fresh spinach, tangy feta, and sundried tomatoes, baked to perfection with a golden cheddar crust, it’s a flavorful and wholesome meal that serves four.
Ingredients
Scale
Egg Mixture
- 9 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1/3 cup feta cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/3 cup grated cheddar cheese (or mozzarella)
Vegetables
- 1 cup baby spinach, roughly chopped
- 1/2 cup sundried tomatoes (dry, cut into strips)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C) and spray a 12-inch pie plate or skillet with olive oil to prevent sticking.
- Prepare Vegetables: Roughly chop the baby spinach and set it aside for easy mixing later.
- Mix Egg Base: In a large bowl, whisk together the eggs, cottage cheese, feta cheese, garlic powder, dried oregano, salt, pepper, and grated cheddar cheese until all ingredients are well combined and smooth.
- Add Vegetables: Stir in the chopped spinach and sundried tomatoes until they are evenly distributed throughout the egg mixture.
- Transfer to Baking Dish: Pour the prepared egg and vegetable mixture into the sprayed pie plate, spreading it evenly.
- Bake the Egg Bake: Bake for 15 to 25 minutes, or until the center is set and no longer jiggly, indicating that the eggs are fully cooked.
- Cool and Serve: Remove from the oven and allow the dish to cool for about 10 minutes before slicing into quarters to serve.
Notes
- Use either full-fat or low-fat cottage cheese based on your preference.
- Substitute cheddar cheese with mozzarella for a milder flavor.
- Ensure the sundried tomatoes are dry, not packed in oil, for the best texture.
- This dish can be refrigerated and reheated for up to 3 days.
- Add fresh herbs such as basil or parsley for an extra burst of freshness.
