Name: Cottage Cheese Egg Bake with Veggies and Feta
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 small yellow onion; 1 head broccoli, roughly chopped into ½ inch pieces; 2 cups spinach, chopped; 12 eggs; 2 cups cottage cheese; 4 green onions, thinly sliced; 1 cup crumbled feta cheese; Salt and pepper to taste

Description

If mornings feel hectic, this High-Protein Egg & Cottage Cheese Breakfast Bake is your morning lifesaver. It’s packed with 20g of protein per slice, preps in just 15 minutes, and keeps the whole family full and happy. Perfect for batch prep and busy weekday mornings.

Ingredients

Scale

1 tablespoon extra virgin olive oil

1 small yellow onion

1 head broccoli, roughly chopped into ½ inch pieces

2 cups spinach, chopped

12 eggs

2 cups cottage cheese

4 green onions, thinly sliced

1 cup crumbled feta cheese

Salt and pepper to taste

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Instructions

Preheat your oven to 375 F. Prepare a 9” x 13” pan by lining with parchment paper or spraying with olive oil and set aside.
Heat the oil in a large frying pan over medium-high heat. Add the onion and saute for 1-2 minutes, until translucent. Add the broccoli and spinach and saute another 3-4 minutes. Remove from heat.
To a medium bowl, add the eggs, cottage cheese, green onion, salt and pepper and whisk to combine. Add the feta and broccoli mixture and mix gently to combine.
Pour into the baking dish and cover with foil. Bake for 20 minutes. Remove the foil and bake for another 25-30 minutes. The egg bake is done when the center is firm.
Let cool for 5-10 minutes. Cut into squares or bars and enjoy right away. Alternatively, allow it to cool completely and store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to one month.