Effortless Cottage Cheese Egg Bake (Print Version)
# Ingredients:
01 -
18 ounces of creamy 4% cottage cheese.
02 -
3 cups finely chopped spinach leaves.
03 -
A dozen large eggs.
04 -
1/4 teaspoon each of salt and ground black pepper.
05 -
1 cup whole milk.
06 -
1/2 cup shredded Parmesan cheese, divided.
07 -
Nonstick spray for the dish.
# Instructions:
01 -
Set your oven to 375°F and coat a 9x13 dish with nonstick spray.
02 -
In a big bowl, beat the eggs thoroughly. Toss in the cottage cheese, milk, most of the Parmesan, along with the salt and pepper. Stir everything until smooth.
03 -
Fold the spinach into the mixture until it’s spread evenly throughout.
04 -
Pour the mix into the prepared dish. Sprinkle the rest of the Parmesan on top and bake it raw for 35 minutes, uncovered, until set.
05 -
Let it cool for at least 20 minutes. Slice into 8 even portions and enjoy warm or chilled.
# Notes:
01 -
You can prep this in advance and chill it for up to 48 hours before baking.
02 -
Freezes nicely and keeps well for three months.
03 -
Want to switch it up? Use 3 cups of egg whites instead of whole eggs.