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Baked Cottage Cheese Eggs

Baked Cottage Cheese Eggs

This high-protein Baked Cottage Cheese Eggs recipe is the ultimate solution for busy mornings when you need a nutritious, filling meal without the fuss. Naturally gluten-free, grain-free, and vegetarian, these eggs are incredibly creamy and tender thanks to the addition of cottage cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 8 large eggs
  • 1/4 tsp garlic powder
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup cottage cheese 2% or full-fat
  • 1/2 cup Parmesan cheese shredded or shaved
  • 3 cups fresh spinach roughly chopped
  • 1/2 cup yellow onion or green onions finely diced

Equipment

  • 9x9 inch baking dish
  • Medium mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375 degrees F. Prepare a 9x9 inch baking dish by misting it thoroughly with nonstick cooking spray.
    Nonstick cooking spray
  2. In a medium mixing bowl, crack the 8 eggs and add the garlic powder, salt, and black pepper. Whisk the mixture until the eggs are well-beaten and the spices are evenly distributed.
    8 large eggs, 1/4 tsp garlic powder, 1/4 tsp fine salt, 1/4 tsp black pepper
  3. Stir the cottage cheese, Parmesan cheese, chopped spinach, and diced onions into the egg mixture until well combined.
    3/4 cup cottage cheese, 1/2 cup Parmesan cheese, 3 cups fresh spinach, 1/2 cup yellow onion or green onions
  4. Pour the entire mixture into the prepared 9x9 inch baking dish, spreading the spinach and cheese evenly.
  5. Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and no longer jiggles.
  6. Remove from the oven and let it cool slightly before slicing into squares.

Notes

Use full-fat cottage cheese for a richer flavor and ensure spinach is thoroughly squeezed dry if using frozen. Store leftovers in the refrigerator for up to 3 days.