Ingredients
Scale
- 8 large eggs
- 2 cups low-fat or full-fat cottage cheese
- 2 cups fresh baby spinach, chopped
- 1/2 cup shredded cheddar cheese (optional, but stays under budget)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Grab a standard 9×9 inch baking dish or a 12-cup muffin tin. Generously coat the inside with non-stick cooking spray to ensure the egg mixture doesn’t stick. Roughly chop your spinach and set it aside. If you prefer a smoother texture, you can pulse the cottage cheese in a blender for 30 seconds before starting, but using it straight from the container works perfectly for a rustic feel.
- In a large mixing bowl, crack all eight eggs. Whisk them vigorously until the yolks and whites are fully combined. Add the cottage cheese, salt, pepper, and garlic powder to the eggs. Stir well with a spatula or whisk. Fold in the chopped spinach and half of the shredded cheddar cheese. Ensure the greens are evenly distributed so every bite has a bit of color and nutrition.
- Pour the mixture into your prepared baking dish or distribute it evenly among the muffin cups. Sprinkle the remaining cheddar cheese over the top for a golden finish. Place the dish in the center rack of the oven. Bake for 25 to 30 minutes, or until the center is set and no longer jiggles when shaken. The edges should be slightly golden brown and pull away from the sides of the pan.
- Remove the dish from the oven and let it cool for at least 10 minutes before slicing. This resting period allows the cottage cheese to firm up. Slice into four large squares or individual circles if using a muffin tin. Place the portions into airtight meal prep containers. Store them in the refrigerator for up to four days. To reheat, simply microwave for 45-60 seconds until warmed through.
- Cook Time: 35 minutes