Ingredients
Scale
- 1 tablespoon cooking oil (grapeseed, avocado, or olive oil; can substitute butter)
- 1 cup bell pepper, diced (red, yellow, or orange)
- 1 cup yellow onion, finely diced
- 3 cups baby spinach, packed, roughly chopped (measure, then chop)
- 2 cloves garlic, minced
- 12 large eggs
- 2 cups cottage cheese
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups sharp cheddar cheese, shredded, divided in half (can substitute regular cheddar, Monterey Jack, or similar)
- Optional garnish: sliced green onions or chives
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking oil.
- In a large skillet, heat oil over medium heat. Add bell pepper and onion; sauté until softened, about 5 minutes. Add spinach and garlic; cook until spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, cottage cheese, Dijon mustard, garlic powder, paprika, and salt until well combined. Stir in 1 cup of shredded cheddar cheese and the cooked vegetable mixture.
- Pour the egg mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake for 35-45 minutes, or until the center is set and the top is golden brown. Let cool for 5 minutes before slicing. Garnish with green onions or chives if desired.
Notes
This egg bake is highly versatile - feel free to add other vegetables, cooked meats, or different cheeses. It reheats well and is great for meal prep. For a lighter version, use low-fat cottage cheese and reduce the amount of cheddar.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Breakfast
- Cuisine: American