Egg Cottage Cheese Spinach Breakfast Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.0
  • Total Fat: 9.3 g
  • Cholesterol: 202.3 mg
  • Sodium: 284.7 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 12.8 g

View full nutritional breakdown of Egg Cottage Cheese Spinach Breakfast Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Reheats well in microwave at 40% power. Leftovers can be frozen, later thawed overnight in refrigerator then reheated in microwave. Reheats well in microwave at 40% power. Leftovers can be frozen, later thawed overnight in refrigerator then reheated in microwave.
Number of Servings: 6

Ingredients

    6 large Egg, fresh, whole, raw
    8 oz 2% Milkfat Small Curd Cottage Cheese
    2 oz Cheddar Cheese, shredded or small dice
    1 cup Spinach, fresh, shredded
    .25 tsp Pepper, black
    2 tbsp Parmesan Cheese, grated

Tips

I do not add salt due to the added cheeses


Directions

Prepare 8 by 8 casserole dish with Pam non-stick cooking Spray, preheat oven to 350 degrees F. Whisk eggs until well blended (hate white streaks) add cottage cheese, spinach, cheddar and ground black pepper. Mix well, pour into prepared casserole dish. Sprinkle grated parmesan evenly over top. Bake for approximately 20 - 25 minutes or until eggs are done. This will be very moist in center due to cottage cheese. Refrigerate or freeze leftovers for another day.

Serving Size: cut into six equal servings

Rate This Recipe