Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is fluffy, veggie-packed, and made in the blender! High in protein and perfect for breakfast meal prep.
Ingredients
- 10 eggs
- 1.5 cups low fat cottage cheese, I used 2% but any kind will work!
- 1/2 teaspoon salt
- 1/2 yellow bell pepper, diced
- 2 cups baby spinach, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 9x13 inch baking dish with avocado oil spray and set aside.
- Add eggs, cottage cheese, and salt to a high-speed blender. Blend until smooth, about 15 seconds.
- Sprinkle the diced bell pepper and chopped baby spinach (and chicken sausage, if using) evenly over the bottom of the baking dish.
- Pour the blended egg mixture evenly over the veggies. Bake for approximately 35-40 minutes, until cooked through. Cover the baking dish with aluminum foil for the last 10 minutes of baking so the top doesn't brown too much.
- Allow the egg bake to cool for at least 10 minutes before slicing. Enjoy!
Notes
If you eat meat, this egg bake is delicious with 2 chicken sausages diced up in it! Add it right along with the veggies, pour egg mixture over, and bake.
Calories: 113kcal, Carbohydrates: 2g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 206mg, Sodium: 402mg, Potassium: 170mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 1033IU, Vitamin C: 16mg, Calcium: 65mg, Iron: 1mg
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