Cottage Cheese and Egg Bake Recipe | foolproofliving

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Cottage Cheese and Egg Bake Recipe

Serves 610 mins prep40 mins cook

In need of a quick and easy-to-make high-protein breakfast idea? You have found it! This Egg Bake is made with cottage cheese, spinach, and some seasoning, is a great meal prep breakfast recipe. Make it over the weekend and enjoy throughout the week.

0 servings

What you need

tsp black pepper

cup cheddar cheese

Hanover Steam-in-bag Leaf Spinach Premium Vegetables

cup baby spinach leaves

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

T & B Cremini Mushrooms With Sausage & Cheese

oz cremini mushroom

Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries

cup cottage cheese

fl oz Butter with Canola Oil

tsp kosher salt

tsp garlic powder

tsp paprika

egg

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Instructions


0 Preheat the oven to 375 °F (191°C). Lightly grease a 9X11 (or 9 X13 casserole dish). Set it aside.
1 Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set it aside to cool.
2 In a large bowl, whisk eggs until well beaten.
3 Mix in the cottage cheese, cheddar cheese, garlic powder, paprika, and black pepper.
4 Fold in the now-cooled mushrooms and baby spinach.
5 Pour the mixture into the prepared casserole dish.
6 Bake for 35-40 minutes or until the middle of the egg bake is set (no longer jiggly).
7 Let it cool for 10 minutes. Slice and serve.

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