Cottage Cheese Egg Bake
Cottage Cheese Egg Bake is a gluten-free, low carb, high protein breakfast option that's easy to make ahead for busy mornings.
Equipment
- 9x9 inch baking dish
- medium bowl
Ingredients
- 1 tablespoon Nonstick cooking spray
- 8 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ¾ cup 2% or full-fat cottage cheese
- ½ cup shredded or shaved Parmesan cheese
- 3 cups roughly chopped fresh spinach
- ½ cup finely diced yellow onion or green onions
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
May add in up to 1 cup of cooked veggies or cooked breakfast meats, such as cooked and crumbled bacon or breakfast sausage, or sauteed mushrooms or bell peppers.
Nutrition
Serving: 1recipeCalories: 248kcalCarbohydrates: 7gProtein: 21gFat: 15gSaturated Fat: 6gCholesterol: 305mgSodium: 787mgFiber: 1gSugar: 4g
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