This cottage cheese and spinach egg bake puts breakfast in one dish instead of a pile of little muffin cups. Cottage cheese adds protein, and a quick turn in the skillet keeps the spinach from making the eggs watery.
Tips for cottage cheese and spinach egg bake
Use a 9-inch-square baking dish and measure egg whites and cottage cheese as listed in the card. Wilt the spinach first so it does not water down the eggs.
Helpful equipment: A roomy mixing bowl makes it easier to combine the eggs, cottage cheese and spinach evenly. Compare mixing bowls on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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High Protein Cottage Cheese and Spinach Egg Bake
Ingredients
- 6 large eggs
- 1 2/3 cups plain liquid egg whites
- 2 cups 2% cottage cheese stirred, not drained
- 5 cups fresh spinach washed, dried and roughly chopped
- 1 tsp olive oil Use half for the skillet and half for the dish.
- 1/4 tsp table salt or less to taste (not included in sodium calculations)
Instructions
- Heat oven to 350°F (175°C), with a rack in the center. Brush the baking dish with 1/2 tsp oil.
- Heat the remaining 1/2 tsp oil in a nonstick skillet over medium heat. Add spinach and cook for 2–3 minutes until wilted and visible water has evaporated. Spread on a plate and cool for 3 minutes.
- Whisk the eggs, egg whites and salt in a large bowl. Stir in the cottage cheese, then the cooled spinach. Break up clumps of spinach so each portion gets some.
- Pour into the prepared dish. Bake for about 35–45 minutes, checking at 35 minutes. The center should be set without liquid egg, and a thermometer in the center should read at least 160°F (71°C). If the top browns before the center sets, loosely cover with foil and keep baking.
- Rest for 10 minutes, then cut into four equal portions. It is fine for cottage cheese curds to remain visible.
Notes
Storage and meal prep
Refrigerate portions promptly in shallow containers within 2 hours, or 1 hour above 90°F. Store at 40°F or below for 3–4 days. Reheat a covered portion in the microwave in short intervals until the center reaches 165°F; microwave wattage and portion thickness change the time. Freeze cooled portions for up to 2 months as a quality starting point; thaw overnight in the refrigerator. Freezing texture has not been tested.
Ingredient swaps
A different cottage cheese fat percentage or carton egg-white label needs a new estimate. Frozen spinach is not a gram-for-gram swap for fresh spinach because draining changes water and edible weight; develop a separate squeezed-weight version rather than guessing. Keep the same dish size when testing the listed timing.
About the nutrition
Nutrition is estimated using the listed ingredient amounts and documented reference foods. Actual brands and portions can change the numbers. This recipe has not been kitchen tested.