This Healthy Egg Bake is layered with spinach, mushrooms, and feta cheese! Like a breakfast casserole, this easy-make-ahead meal gets an extra protein boost from the cottage cheese. It's perfect for meal prep, brunch, or light lunch.
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TIME STAMPS
0:00 Intro
0:31 Cottage cheese is a protein super-star
0:59 Getting Started. Pre-heat oven, prep the veggies
1:20 Chop the onion
1:38 Prep the mushrooms
2:05 Chop the spinach
2:27 Cook the veggies
4:00 Prepare the eggs
5:57 Bring it all together
6:16 Pop it into the oven
6:35 Storing the Egg Bake or Enjoy right away
7:28 Outro
COTTAGE CHEESE & SPINACH EGG BAKE | Healthy breakfast casserole
1 teaspoon olive oil
1 small onion, chopped (about 1 cup)
8 ounces cremini mushrooms, sliced
5 cups (150 grams) baby spinach, roughly chopped
12 eggs
1.5 cups low-fat cottage cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled
Preheat oven to 350° F. Lightly spray a 9" x 13" pan with nonstick cooking spray.
Heat olive oil in a large, non-stick saute. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
Mushrooms sautéing in a pan.
Toss in the spinach, turn off the heat, and toss until combined and the spinach is slightly wilted.
Spread the veggie mixture in the bottom of the prepared baking pan. Sprinkle the crumbled feta cheese over the vegetables. Set aside.
Whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper in a large bowl.*
Pour the egg mixture over the veggies. Gently pull some of the veggies to the surface with a fork.
Bake for 30 minutes or until the eggs are set through. Let them rest for 15-25 minutes before cutting and serving.
NOTES
*If you prefer a creamier texture, you can blend the eggs and the cottage cheese. Personally, I love the little curds intact - but both options work!
NUTRITIONAL ANALYSIS (1/6th of egg bake)
Serving: 1slice | Calories: 218kcal | Carbohydrates: 6g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 338mg | Sodium: 675mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2414IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 2mg
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