Cottage Cheese Egg Bake

This Cottage Cheese Egg Bake is a tasty high-protein brunch recipe perfect to bring to a potluck and packed with 30 grams of protein per serving. You will love the Mediterranean flavors of this cottage cheese egg bake made with spinach, sundried tomatoes, and Feta cheese.

📝 Ingredients

• 1 cup Cottage Cheese (full-fat or low-fat)
• 9 large Eggs
• 1 cup Baby Spinach
• 1/3 cup Feta Cheese ((note 1))
• 1/4 teaspoon Salt
• 1/8 teapsoon Ground Pepper
• 1 teaspoon Dried Oregano
• 1/4 teaspoon Garlic Powder
• 1/2 cup Sundried Tomatoes (stored dry, not in oil, cut into stripes (note 2))
• 1/3 cup Grated Cheddar Cheese (or grated mozzarella)

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil. Set aside.
2. 2Roughly chop the baby spinach leaves. Set aside.
3. 3In a large mixing bowl, whisk the eggs, cottage cheese, feta cheese, pepper, salt, garlic powder, grated cheddar, and oregano.
4. 4Stir in sundried tomato strips and chopped spinach.
5. 5Pour the egg mixture in the prepared pie plate.
6. 6Place the pie plate on the middle rack of the oven and bake for 15-25 minutes or until the eggs are set and the center is not jiggly.
7. 7Remove from the oven, and let it cool for 10 minutes before slicing.
8. 8Slice into quarters and serve immediately with lettuce or roasted vegetables.
9. 9--- Storage ---
10. 10Store in the fridge for up to 4 days, in the pie plate covered with foil.