Ingredients
Scale
- 10 large eggs
- 2 cups low-fat cottage cheese
- 2 cups fresh baby spinach, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
- Optional: Sriracha or red pepper flakes for serving
Instructions
- Preheat your oven to 375°F (190°C). Take a 9×13 inch baking dish and grease it thoroughly with olive oil or a non-stick cooking spray. Chop your fresh spinach into small ribbons so it distributes evenly throughout the bake. If your cottage cheese seems exceptionally watery, you can strain it slightly, though the moisture usually helps the texture.
- In a large mixing bowl, crack all 10 eggs. Use a whisk or a fork to beat them until the yolks and whites are fully combined. Add the garlic powder, onion powder, salt, and black pepper. Stir in the 2 cups of cottage cheese. Mix well until the cottage cheese curds are evenly dispersed within the egg mixture.
- Add the chopped spinach to the bowl. Use a spatula to fold the greens into the egg and cheese mixture. Ensure the spinach is not clumped together. This ensures every single bite of your meal prep has a boost of fiber and vitamins.
- Pour the mixture into your prepared baking dish. Smooth the top with a spatula. Place the dish on the center rack of the oven. Bake for 30 to 35 minutes. You will know it is done when the edges are golden brown and the center is set and no longer jiggles when you gently shake the pan.
- Remove the dish from the oven and let it cool in the pan for at least 10 minutes. This cooling period is crucial as it allows the eggs to firm up, making them easier to slice. Cut the bake into 5 even rectangles. Place each portion into an airtight meal prep container and store them in the refrigerator for up to four days.
- Cook Time: 45 minutes