For mornings when you need an extra filling breakfast, a cottage cheese egg bake is the perfect option. This dish starts with eggs and cottage cheese, which creates a light and fluffy high-protein base. From there, you can customize the bake to your liking with any combination of seasonings, cheese, meat or veggies. The egg casserole bakes in under an hour and can be made a few days in advance to warm up throughout the week.
Servings: 4
Ingredients:
• 6 eggs
• ½ cup cottage cheese
• ½ yellow onion, diced
• ½ cup spinach, chopped
• 3 cherry tomatoes, diced
• ¼ cup zucchini, diced or shredded
• ½ cup shredded Parmesan, divided
• ½ tsp garlic powder
• Salt and pepper to taste
Directions:
• Preheat oven to 350°F.
• Grease 9X13baking dish with cooking spray or olive oil.
• In large bowl, beat eggs, cottage cheese, salt, pepper and garlic powder until fully combined.
• Add yellow onion, spinach, cherry tomatoes, zucchini and half Parmesan cheese to egg mixture and stir to combine.
• Pour mixture into greased baking dish and top with remainder of Parmesan cheese.
• Bake 35-50 minutes or until edges are set and center is golden brown and barely jiggly.
• Cool slightly and slice into 8 even squares.
