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Cottage Cheese Egg Bake

This Cottage Cheese Egg Bake is a protein packed, fluffy, cheesy baked dish that's perfect for breakfast, brunch or snack!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, brunch, dinner, Main Course, main dish, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 201kcal
Author: Lauren Kelly

Ingredients

  • 10 eggs
  • 1 cup cottage cheese
  • 1 cup mozzarella cheese shredded, or cheese of your choice
  • 1 cup mushrooms chopped
  • 2 cups fresh baby spinach
  • ¼ cup chives chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees F. Grease a 6 x 10 inch baking pan with butter, coconut oil or baking spray.
  • In a large bowl, whisk the eggs, salt and pepper until slightly frothy.
  • Add the cottage cheese and chives and mix well until thoroughly combined.
  • Stir in the chopped mushrooms, shredded mozzarella and spinach. Use a spatula to gently blend all of the ingredients together.
  • Pour the mixture into prepared baking dish.
  • Bake for 25-30 minutes until the top and eges are golden brown and the middle is set.
  • Remove from the oven and allow to sit for a few minutes before serving warm.

Notes

To store: Place leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat: Place on a microwavable plate and cook for 30-60 seconds or bake in oven heated to 350 degrees for 10 minutes.

Nutrition

Calories: 201kcal | Carbohydrates: 3g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 293mg | Sodium: 340mg | Potassium: 263mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1581IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg