%20(1).png)
An egg bake might just be the easiest warm breakfast you can make. So comforting, so filling, SO delicious!
This version has cottage cheese, but don't let that scare you - the texture is incredible, and this is coming from someone who doesn't like baked eggs.
Eat it alone, on tortillas, or with breakfast potatoes. It works for breakfast, lunch, and dinner, and it tastes EVEN BETTER the next day!
Serves 4 as a main dish, 8 as a side dish.
Ingredients
8-10 large eggs (500-550 grams)
1 cup (226 grams) cottage cheese (1% milkfat for the lowest calorie count)
½ cup sweet or yellow onion, diced
¼ cup (28 grams) crumbled feta cheese
24 grams DRY sun-dried tomatoes, diced (NOT tomatoes in oil)
½ cup (56 grams) shredded mozzarella cheese
1 cup (1 big handful) fresh spinach, diced or torn
½ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
1 tsp onion powder
2 tsp fresh or lightly dried basil
Optional:
2 medium jalapeños, with seeds, diced
Salt is not necessary due to the high salt content in the cottage cheese and mozzarella cheese. If you like your food to be extra salty, you can add ½ tsp.
Instructions
1. Preheat oven to 400° F.
2. Chop onions, sun-dried tomatoes, and spinach.
3. Pour all ingredients into a large mixing bowl.
4. Use a large whisk to combine ingredients well.
5. Prep an 8x8 square or 8-inch round pan by spraying with non-stick cooking spray or oil.
6. Pour egg mixture into prepared pan.
7. Bake at 400° F for 35-42 minutes, depending on your oven and the pan you use.
8. Check after 25 minutes - if the center is jiggly, it isn't done. Remove from oven when the edges are golden brown and the center is set.
9. Let rest 10-15 minutes before slicing.
Suggested Products*
*If you purchase any recommended products using the affiliate links above, I may earn a small percentage of income from the sale. I will only use this blog to recommend products I genuinely love and personally use. My opinions will never be bought. Click HERE to read more.
.png)
Comments