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I whipped up this Cottage Cheese Egg Bake when I needed something loaded with protein but wasn't in the mood to hover over the stove. It's turned into my favorite breakfast dish. The cottage cheese dissolves right into the eggs, making everything super fluffy and boosting the protein count. There's spinach mixed in too, so you're starting your day with some veggies. My kids jump out of bed when this is cooking on weekend mornings, and I love that I can just stick it in the oven and walk away.
Delicious Breakfast Discovery
The beauty of this dish is how quick it comes together. Just a few ingredients and you've got breakfast sorted for the whole week. The cottage cheese adds this wonderful creaminess while the Parmesan gives that savory kick everyone wants. I throw it together on Sundays and we're good to go for days. It's my go-to for hectic mornings when we need something hearty that's actually tasty too.
What You'll Need
- Eggs: You'll want a dozen large ones as they form the base.
- Cottage cheese: The full-fat version makes everything creamier but any type works.
- Milk: Whole milk is my pick but you can swap in almond milk if you want.
- Parmesan: Don't use the pre-grated stuff, go for freshly grated.
- Fresh spinach: Just roughly chop some baby spinach and you're good.
- Salt and pepper: Be generous with both for the best flavor.
- Cooking spray: This stops everything from sticking to your dish.
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Let's Get Cooking
- First things first:
- Warm your oven to 375°F and give your baking dish a thorough coating of cooking spray.
- Mix it up:
- Grab your largest bowl and beat together those eggs, cottage cheese, milk and most of your Parmesan. Throw in plenty of salt and pepper.
- Add the greens:
- Mix in your chopped spinach until it's spread throughout the mixture.
- Into the pan:
- Empty the bowl into your baking dish and scatter the remaining Parmesan on the surface.
- Bake time:
- Pop it in the oven for around 35 minutes until you can stick a toothpick in and it comes out clean. Wait about 20 minutes before slicing into it.
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My Kitchen Secrets
After making this tons of times, I've picked up a few tricks. Don't skimp on the cottage cheese, get the full-fat kind for the best texture. Make sure you dry your spinach really well after washing it, as extra water will mess things up. Want to save morning time? Mix everything the night before, cover it and store in the fridge. Just let it sit out a bit before baking. I always check doneness with a meat thermometer, looking for 160°F in the center.
Ways to Serve
This dish goes with just about anything. We often have it with a simple green salad or some roasted potatoes on the side. My hubby always adds hot sauce while I prefer a spoonful of salsa. It tastes amazing with some sliced avocado or fresh fruit too. When friends come over for brunch, I put out some grainy bread and let everyone build their own plate.
Keeping It Fresh
You can store this egg bake in the fridge for about 5 days, which makes it great for meal prep. I sometimes cut it into squares and freeze them wrapped well, and they stay good for 3 months. Just grab one the night before to thaw. You can warm it in the microwave, but I prefer using the toaster oven as it brings back some of that nice crispiness.
Mix It Up
Feel free to switch things around with this dish. Sometimes I swap the spinach for kale or add in some cooked mushrooms and bell peppers. Got leftover bacon or sausage? Throw that in too. My neighbor makes a Mediterranean version with feta, olives, and sun-dried tomatoes. And don't forget fresh herbs, they make everything taste better, try throwing in some dill or basil.
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Your Personal Touch
This is such a forgiving dish, so get creative with it. Looking for something lighter? Replace some whole eggs with egg whites. Try different cheeses, my little ones go crazy when I add some cheddar. A dash of Italian herbs or smoked paprika can totally change the flavor. That's the fun part about cooking, you can always tweak things to make them your own.
Frequently Asked Questions
- → Can I prep it before cooking?
Yep, cover and chill it raw for up to 2 days. If going from fridge to oven, expect longer bake time.
- → What’s the best way to store leftovers?
Keep leftovers in the fridge (up to 5 days) or freeze (up to 3 months). Reheat in the oven or microwave.
- → Is egg whites-only an option?
Sure, replace the 12 eggs with 3 cups of egg whites if you'd like.
- → What kind of cottage cheese is best?
Full-fat (4%) cottage cheese works great for creaminess and taste, but the lower-fat kind is fine too.
- → Can I throw in extra veggies?
Definitely! Diced mushrooms or bell peppers are great, just avoid overly watery veggies.
Conclusion
A protein-packed option that’s great for mornings or snacks. Eggs, cheese, and spinach join forces in a dish that's easy to make and store. Prep ahead for quick, nutritious meals.