Ingredients
Egg Mixture
- 7 large eggs
- 12 oz. 2% cottage cheese
- 1 Tbsp unsalted butter (14g)
- 2 garlic cloves, minced (frozen works fine)
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
Add-ins
- 10 oz. frozen spinach, thawed and liquid squeezed out
- 1/2 cup shredded mozzarella (56g)
- 1/4 cup grated parmesan (28g)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Grease a pie dish thoroughly to prevent sticking and set it aside.
- Beat Eggs: In a large mixing bowl, beat the 7 large eggs until they become fluffy and light, which will create a nice texture in the bake.
- Add Dairy and Seasonings: Whisk in the 12 oz cottage cheese, 1 Tbsp melted unsalted butter, minced garlic, salt, and Italian seasoning thoroughly to combine all flavors evenly.
- Fold in Vegetables and Cheese: Gently fold in the thawed and well-drained spinach along with the shredded mozzarella, distributing them evenly throughout the egg mixture.
- Transfer and Top: Pour the mixture into the prepared pie dish, spreading it evenly. Sprinkle the grated parmesan cheese evenly over the top to add a flavorful crust.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges start bubbling and the center is set and no longer jiggly.
- Cool and Serve: Allow the bake to cool for 5 to 10 minutes to set further before slicing and serving warm. Enjoy your protein-packed cottage cheese egg bake!
Notes
- Make sure to squeeze out excess liquid from the thawed spinach to avoid a watery bake.
- Using frozen minced garlic is a convenient shortcut without compromising flavor.
- Letting the dish cool slightly before slicing helps it hold together better.
- This recipe is easily customizable by adding other vegetables or spices if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
