Spinach & Cottage Cheese Egg Bake
A simple and healthy dish combining eggs, cottage cheese, and fresh spinach, perfect for breakfast, brunch, or a light dinner. High in protein and easy to prepare ahead.
Ingredients
Main Ingredients
- 2 cups fresh spinach, chopped Can be substituted with kale or Swiss chard.
- 1 cup cottage cheese Or substitute with ricotta for a smoother texture.
- 6 large eggs
- ½ cup milk Almond milk or oat milk can be used for dairy-free.
- ½ cup shredded cheese (optional) Cheddar, mozzarella, or pepper jack recommended.
Seasonings
- to taste Salt and pepper Adjust according to preference.
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish.
- Chop the spinach if needed.
Mix
- In a mixing bowl, whisk together the eggs and milk until smooth.
- Stir in the cottage cheese, chopped spinach, shredded cheese (if using), and seasonings. Mix until combined, but do not overmix.
Bake
- Pour the mixture into the greased baking dish and smooth the top.
- Bake for 30–35 minutes, or until the eggs are set and the top is lightly golden.
- Allow to cool for a few minutes before slicing and serving.
Notes
For best results, squeeze excess water from thawed spinach or sauté fresh spinach briefly before using. Use a medium-size dish for even cooking.
