Cottage Cheese Egg Bake with Spinach and Tomatoes
Looking for a fluffy, delicious cottage cheese egg bake recipe? This simple spinach egg bake makes a great make-ahead breakfast option when you're looking to add protein to your day.
Equipment
- 9 x 9 Square Baking Dish This square baking dish is great for baking desserts, eggs, vegetables and more!
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Large Whisk Great for mixing batters, eggs, sauces and more!
Ingredients
- 8 eggs, large
- 2 cups cottage cheese any type
- 1/2 cup shredded cheddar cheese 2% skim or regular
- 2 cups spinach chopped
- 1 cup cherry tomatoes halved
- 1 Tablespoon dried, minced onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9 x 9" baking dish or pan with non-stick spray. Set aside.
- In a large mixing bowl, whisk together the eggs and cottage cheese. Add in the minced onion, salt and pepper. Mix to combine the spices. Using a rubber scraper, fold in the spinach, tomatoes and shredded cheese to the egg mixture.
- Pour the egg mixture into the prepared pan. Bake at 350 degrees for 45-50 minutes. You'll know the egg bake is done by lightly shaking the pan. The center portion of the egg bake should be set and not loose or jiggly.
- Let cool for 5-10 minutes before slicing.
Video
Notes
Storage: Egg bake can be stored and refrigerated in individual meal prep containers or in one large resealable container. Egg bake will keep for 5-7 days when refrigerated.
Nutrition
Serving: 6gCalories: 201kcalCarbohydrates: 5gProtein: 18gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 240mgSodium: 570mgPotassium: 286mgFiber: 0.5gSugar: 3gVitamin A: 1569IUVitamin C: 9mgCalcium: 173mgIron: 2mg
Tried this recipe?Let us know how it was!