Easy Cottage Cheese Egg Bake
A delightful and comforting dish perfect for breakfast or brunch, rich in protein with a creamy texture and colorful veggies.
Ingredients
Main Ingredients
- 12 large eggs Bringing richness and protein
- 16 ounces whole-milk cottage cheese Adding creaminess and tang
- 1/3 cup whole milk Enhancing the dish's smooth texture
- 1 teaspoon Dijon mustard Imparting a subtle kick
- 1/2 teaspoon garlic powder Aromatic and flavorful
- 1/2 teaspoon kosher salt Elevating the overall flavors
- 1/4 teaspoon black pepper Adding warmth and spice
- 1 cup shredded sharp cheddar cheese Perfectly melty and savory
- 1/4 cup grated Parmesan cheese For a nutty finish
- 3 cups baby spinach, chopped Offering freshness and vibrancy
- 1/3 cup sliced green onions For a fresh crunch
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish generously with cooking spray or olive oil.
- In a large bowl, whisk the eggs until the yolks and whites are fully combined.
- Whisk in the cottage cheese, whole milk, Dijon mustard, garlic powder, kosher salt, and black pepper.
- Gently stir in the shredded cheddar cheese, 2 tablespoons of grated Parmesan cheese, chopped spinach, and sliced green onions.
Baking
- Pour the mixture into the prepared baking dish and sprinkle the remaining Parmesan cheese on top.
- Bake uncovered for 32-38 minutes, monitoring until the edges turn golden and the center sets.
- Allow the egg bake to rest for 10-15 minutes before slicing it into 8 squares.
Notes
Ensure to whisk the eggs thoroughly for a uniform texture. For creaminess, blend cottage cheese with milk before adding. Monitor baking time closely to prevent overcooking.