Cottage Cheese Egg Bake
This easy cottage cheese egg bake is fluffy, creamy and packed with flavor. Made with spinach, mushrooms, feta and parmesan, it packs 24.4g of protein and just 4.7g net carbs per serving. Perfect for a healthy high protein breakfast or meal prep. Tastes great warm and cold.
Servings: 6
Calories: 272kcal
Equipment
- oven-proof casserole dish (9x11 inch or 9x13 inch)
Ingredients
- 1.5 cups cottage cheese 2-4% fat (higher fat content = better taste), 340g, drain liquid if necessary
- 4 tsp olive oil 2 teaspoons for greasing the casserole dish, 2 teaspoon for frying the veggies
Vegetables
- 1 garlic clove minced
- 1 scallion / spring onion sliced finely
- 6 oz mushrooms 170g, 2 cups sliced, I used chestnut mushrooms (brown mushrooms, also called cremini)
- 3 cups baby spinach leaves 90g, washed
Egg Mixture
- 12 eggs large
- ½ cup parmesan cheese 50g, finely grated, I used Grana Padano
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup feta cheese 75g, crumbled
Instructions
- Preheat the oven to 375F / 190C and grease a casserole dish with 2 teaspoons of olive oil.
Prep Vegetables
- Heat the other 2 teaspoon of olive oil in a nonstick skillet (10-12 inch) over medium heat. Fry the minced garlic and the sliced white parts of the scallion (spring onion) for 2 minutes until fragrant. Set aside the green parts of the onion for decorating.
- Add the sliced mushrooms and sauté for 4-6 minutes, until lightly browned. Remove from the pan and set aside to cool.
- To the same skillet, add the spinach leaves. Sauté for 2 minutes until wilted and any excess moisture has evaporated. Set aside to cool.
Make Cottage Cheese Egg Mixture
- Crack the eggs into a large mixing bowl. Beat vigorously with a balloon whisk for about 45-60 seconds until the whites and yolks are fully combined and the mixture is frothy.
- Add the grated parmesan, mustard, salt and pepper. Whisk again to combine.
- Add the cottage cheese and stir with a spatula. Then, add the cooled mushrooms and stir again.
- Pour the cottage cheese egg mixture into the prepared casserole dish and scatter in the wilted spinach. Top with the crumbled feta cheese.
Oven Bake
- Bake in the oven for 35-40 minutes until the egg bake is set, the top is golden and the middle is no longer jiggly.
- Let the egg bake cool for 10 minutes to firm up. Then top with the green parts of the onion, slice and serve.
Notes
4.7g net carbs per serving. Makes 6 servings.
Pan size: in my 9x11 inch casserole dish, the bake took 40 minutes. It bakes around 5 minutes faster in a larger 9x13 inch pan and will take longer to set in the middle if you use a smaller dish.
Storage: Store in an airtight container in the fridge for up to 5 days.
Cottage Cheese: The recipe works with large curd and with small curd cottage cheese. I made it with both 2 % and 4% cottage cheese. A higher fat cottage cheese makes the bake taste richer and I prefer it.
Drain any liquid (whey) that pools on top of cottage cheese before adding it to the egg mixture.
Nutrition
Serving: 180g | Calories: 272kcal | Total Carbohydrates: 5.4g | Protein: 24.4g | Fat: 16.7g | Saturated Fat: 6.8g | Fiber: 0.6g | Sugar: 3g
