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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 now my favorite breakfast dish to make. The cottage cheese blends right into the eggs making everything super fluffy while boosting the protein content. And with spinach thrown in, you're starting your day with some veggies too. My kids jump out of bed when they smell this on Saturdays, and I'm just happy I can stick it in the oven and walk away.
Irresistible Breakfast Creation
The beauty of this dish is how quick it comes together. Just a few ingredients and you've got breakfast sorted for the entire week. The cottage cheese adds this wonderful creaminess while the Parmesan brings that perfect salty kick everyone wants. I typically make a batch on Sunday and we're all set for grab-and-go breakfasts. It's become my lifesaver for hectic mornings when we need something substantial that's actually tasty too.
What You'll Need
- Eggs: You'll need twelve large ones as they form the base of this dish.
- Cottage cheese: The higher fat content works best for creaminess but any type works.
- Milk: Whole milk gives richness but plant-based options work fine too.
- Parmesan: Get a block and shred it yourself for the best flavor.
- Fresh spinach: Give some baby spinach a quick rough chop.
- Salt and pepper: Be generous with your seasonings here.
- Cooking spray: This stops everything from sticking to your dish.
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Let's Get Cooking
- First things first:
- Turn your oven to 375°F and give your baking dish a good coating of cooking spray.
- Mix it up:
- Grab your largest bowl and beat together the eggs cottage cheese milk and most of your Parmesan. Add a decent amount of salt and pepper throughout.
- Add the greens:
- Stir in all that chopped spinach making sure it's spread evenly.
- Into the pan:
- Empty the mixture into your prepared dish and scatter the remaining Parmesan on top.
- Bake time:
- Pop it in the oven for about 35 minutes until you can stick a toothpick in and it comes out clean. Try to wait 20 minutes before slicing it up.
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Smart Cooking Tips
After making this dozens of times, I've learned a few tricks. Don't cheap out on the cottage cheese, get the full-fat kind for the best results. Make sure your spinach is really dry after washing it, extra water will mess up the texture. Want to save morning time? Mix everything the evening 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 pairs with almost anything. We sometimes throw together a simple green salad or cook some potatoes alongside it. My partner drowns his in hot sauce while I prefer a spoonful of salsa. It tastes amazing with some sliced avocado or a bowl of fresh fruit nearby. When friends come over for brunch, I'll put out some grainy bread and let everyone create their own meal.
Keeping It Fresh
You can store this egg bake in the fridge for up to 5 days, making it great for planning ahead. I often cut it into squares and freeze them wrapped tightly, where they'll last about 3 months. Just take one out the day before you need it. A quick heat in the microwave does the job but using a toaster oven makes the edges crispy again which we love.
Mix It Up
Feel free to switch things around with this recipe. Sometimes I swap spinach for kale or add in some cooked mushrooms and bell peppers. Got leftover ham or bacon? Throw that in too. My neighbor makes a Greek version with feta, olives and dried tomatoes. Adding fresh herbs can change everything, try throwing in some chopped dill or basil.
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Your Personal Touch
This dish is pretty forgiving so you can play around with it. Looking for something lighter? Replace some whole eggs with just whites. Try different cheese combos, my little ones go crazy when I add some shredded cheddar. A dash of smoked paprika or some Italian herbs can totally change the flavor. That's the fun part of cooking, you can always tweak things to suit your taste.
Frequently Asked Questions
- → Can this be prepped earlier?
Sure! Assemble it, cover it up, and keep it in the fridge for 2 days max before baking. Cook it longer if going straight from cold.
- → How long can it be stored?
It’ll last in the fridge for about 5 days. If frozen, you can keep it for up to 3 months. Reheat it in the oven or microwave.
- → Can I skip the yolks and use egg whites?
Absolutely! Replace the 12 whole eggs with 3 cups of egg whites instead for a lighter option.
- → What’s the best type of cottage cheese?
Using full-fat cottage cheese (4%) gives you the best taste and texture, but low-fat options work fine too.
- → Can I toss in other veggies?
Totally! Add things like diced bell peppers or mushrooms, just make sure any add-ins are small and not too watery.
Conclusion
This nutritious bake combines eggs, spinach, and cottage cheese for a balanced breakfast. Great for meal prepping and loaded with protein to kick-start your day.