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Cottage cheese egg bake with spinach and cheddar in a white baking dish, with a fluffy slice lifted out and another slice on a plate
Alex

Cottage Cheese Egg Bake

Fluffy cottage cheese egg bake with spinach and cheddar: 12 eggs blended with 1 cup cottage cheese and baked at 350°F. About 197 calories and 16.4g protein per slice.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 197
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1 cup full-fat (4%) cottage cheese about 8 oz
  • 5 oz fresh spinach about 5 packed cups
  • 1 cup shredded cheddar divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • butter or cooking spray for the pan

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Wilt the spinach in a large skillet over medium heat for 2 to 3 minutes. Let it cool slightly, then squeeze out as much liquid as you can in a clean towel or sieve.
  3. Spread the squeezed spinach and half the cheddar evenly in the baking dish.
  4. Blend the eggs, cottage cheese, salt, pepper and garlic powder for about 30 seconds, until smooth with no visible curds.
  5. Pour the egg mixture over the spinach and sprinkle the remaining cheddar on top.
  6. Bake for 35 to 40 minutes, until the center is set and a knife comes out clean (160°F). Rest 10 minutes, then cut into 8 slices.

Notes

  • Not watery: squeeze the spinach very dry and use full-fat cottage cheese.
  • Frozen spinach: use a thawed 10 oz package, squeezed very dry.
  • Variations: sausage and cheddar, ham with peppers and pepper jack, sun-dried tomato and feta, or broccoli cheddar. Cook and drain wet add-ins first.
  • Storage: refrigerate slices up to 3 to 4 days or freeze up to 3 to 4 months. Reheat to 165°F.
  • Nutrition is per slice (1 of 8), calculated from USDA FoodData Central (FDC 171287, 172179, 328637, 168462, 171325, 173468).