Ingredients
Scale
- 2 cups low-fat or 2% cottage cheese
- 8 large eggs
- 1 cup cooked turkey sausage crumbles or chopped bacon
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced red bell pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a standard 12-cup muffin tin with non-stick spray. In a large mixing bowl, crack the eggs and add the cottage cheese. Use a whisk or an immersion blender to combine them until the mixture is smooth and pale yellow. If you prefer a bit of texture, a whisk works fine; if you want a smooth, souffle-like finish, the blender is your best friend.
- Add the garlic powder, onion powder, salt, and pepper to the egg mixture. Stir in the chopped spinach, diced bell peppers, and your choice of cooked protein (turkey sausage or bacon). Finally, fold in half of the shredded cheddar cheese. Pour the mixture into your prepared baking dish or distribute it evenly among the muffin cups.
- Sprinkle the remaining cheddar cheese over the top. Place the dish in the oven and bake for 25 to 30 minutes. The center should be set and the edges should be lightly golden brown. Remove from the oven and let it cool for at least 10 minutes before slicing. This resting period allows the cottage cheese to firm up. Divide the bake into four equal portions and store them in airtight containers for the week.
- Cook Time: 40 minutes