Cottage Cheese Egg Bake
Naturally gluten-free, low carb, and high protein, this cottage cheese egg bake recipe is a delicious make-ahead breakfast for busy mornings.
Ingredients
- 1 can Nonstick cooking spray
- 8 pieces eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup 2% or full-fat cottage cheese
- 1/2 cup shredded or shaved Parmesan cheese
- 3 cups fresh spinach roughly chopped
- 1/2 cup yellow onion finely diced
Instructions
- Preheat the oven to 375 degrees. Mist a 9×9 inch dish with nonstick cooking spray.
- In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined. Stir in the cottage cheese, Parmesan cheese, spinach, and onion.
- Pour the egg mixture into the prepared dish.
- Bake until the center is set, 30-35 minutes.
- Store leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave.
Notes
This dish is creamy, tender, and provides higher protein content than eggs alone. Great for breakfast meal prep.