Spinach Cottage Cheese Egg Bake
A nutritious and hearty bake combining spinach, cottage cheese, and eggs, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 2 cups fresh spinach, chopped Squeeze out excess moisture
- 1 cup cottage cheese
- 6 large eggs
- 1/2 cup milk or non-dairy alternative
- 1 cup shredded cheese of your choice Cheddar works well
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
- 1 tablespoon olive oil or cooking spray For greasing the baking dish
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or cooking spray.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the cottage cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
- Fold in the chopped spinach, shredded cheese, and Parmesan cheese, ensuring everything is well distributed.
Baking
- Pour the egg mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
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Notes
Perfect for brunch and can be served warm or at room temperature. Customize with additional vegetables or spices as desired.