Cottage Cheese Egg Bake
High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Packed with 20 grams of protein and perfect for meal prep.
Servings: 8 slices
Calories: 216kcal
Ingredients
- 12 large eggs
- 18 ounces full fat cottage cheese 1 tub (I used 4%)
- 1 cup milk I used whole milk
- 1/2 cup Parmesan cheese grated & divided
- 1/4 teaspoon salt divided
- 1/4 teaspoon ground black pepper
- 3 cups baby spinach chopped
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add eggs and whisk. Then add cottage cheese, milk, almost all of Parmesan cheese, salt, pepper and whisk well. Add spinach and stir to combine.
- Pour egg mixture into previously prepared baking dish, sprinkle with remaining Parmesan cheese and bake uncovered for 35 minutes or until toothpick inserted in the center comes out clean.
- Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven or bake in regular oven at 350 degrees for 15 minutes.
- Make ahead: Refrigerate egg bake assembled and covered with plastic wrap for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require extra 10-15 minutes cook time.
- You can use all egg whites. 12 eggs = 3 cups.
Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 5g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 298mg | Sodium: 502mg | Fiber: 0.3g | Sugar: 4g