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This Cottage Cheese Egg Bake saved my morning routine. Running late to work one day I threw together eggs cottage cheese and wilting spinach from my fridge. That desperate creation turned into my favorite protein packed breakfast. Now my husband steals portions for his post workout meals and my kids actually ask for seconds.
Morning Magic
The secret lies in how that cottage cheese melts into the eggs creating these incredibly fluffy pockets of goodness. My kitchen smells amazing while it bakes and I love knowing breakfast is sorted for days. Last week my neighbor popped by just as it came out of the oven now she makes it for her family too.
Essential Ingredients
- 12 large eggs
- 2 cups cottage cheese
- 1 cup fresh spinach chopped
- ½ cup parmesan cheese grated
- ½ teaspoon garlic powder
- ¼ cup green onions sliced
- Salt and pepper to taste
- Cooking spray
Step-by-Step Preparation
- Preheat oven to 350°F spray baking dish
- Whisk eggs until well beaten
- Fold in cottage cheese and parmesan
- Mix in spinach and seasonings
- Pour into prepared dish
- Bake 35 40 minutes until set
- Let rest 5 minutes before serving
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Kitchen Wisdom
Full fat cottage cheese makes all the difference trust me I learned this through trial and error. Always squeeze out that spinach really well wet greens make for soggy eggs. Sometimes I mix everything up the night before pop it in the fridge makes morning assembly a breeze. My trusty meat thermometer tells me exactly when it's done.
Perfect Partners
We love ours with crispy roasted potatoes and fresh fruit on the side. My teenage son drowns his in hot sauce while I prefer a spoonful of fresh salsa. For weekend brunches I'll toast some grainy bread and toss a quick salad suddenly it's fancy enough for company.
Prep Day Hero
This egg bake has saved countless busy mornings at our house. Keeps beautifully in the fridge all week just portion it out into containers. I even freeze squares for those extra hectic weeks. Quick zap in the microwave and breakfast is ready though sometimes I pop it in the toaster oven to crisp up the edges.
Mix It Up
Some mornings I swap in kale or throw in whatever veggies need using up. Leftover ham from Sunday dinner? In it goes. My Greek version with sun dried tomatoes and feta disappeared so fast I had to make another batch. Fresh herbs from my windowsill perk everything up beautifully.
Your Way Every Day
The beauty of this egg bake is how forgiving it is. Sometimes I use all egg whites when that's what's in the fridge. Sharp cheddar gives it a whole different personality. A pinch of smoked paprika adds a lovely warmth. Each batch is a little different but they're all delicious that's the fun of cooking.
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Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, you can prepare the mixture up to 2 days ahead and store it in the refrigerator before baking. You can also freeze the baked casserole for up to 3 months.
- → Can I use egg whites instead of whole eggs?
- Yes, you can substitute 3 cups of egg whites for the whole eggs. The texture will be slightly different but still delicious and even higher in protein.
- → How should I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You can eat them cold or reheat individual portions.
- → Can I add other vegetables?
- Yes, you can add other vegetables like bell peppers, mushrooms, or broccoli. Just make sure they're chopped small and won't release too much water.
- → Why let it cool before cutting?
- Letting the egg bake cool for 20 minutes allows it to set completely and makes it easier to cut into clean slices without breaking apart.