Ingredients
Scale
- 8 large eggs
- 2 cups low-fat or full-fat cottage cheese
- 1 cup shredded cheddar or mozzarella cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup green onions, sliced
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or a standard 12-slot muffin tin with non-stick cooking spray. In a large mixing bowl, crack the 8 eggs and whisk them thoroughly until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, salt, and pepper. If you prefer a smoother texture, you can blend the eggs and cottage cheese together in a blender before adding the other ingredients.
- Fold the chopped spinach and half of the shredded cheese into the egg mixture. Pour the mixture into your prepared baking dish or distribute it evenly among the muffin slots. Sprinkle the remaining shredded cheese and green onions over the top. Place the dish in the center of the oven and bake for 25 to 30 minutes. The eggs are done when the center is set and no longer jiggles, and the edges are lightly golden brown.
- Remove the dish from the oven and let it cool for at least 5 minutes. This cooling period allows the eggs to firm up, making them easier to slice. If you used a baking dish, cut the bake into four large equal portions to ensure you get that 30g+ protein serving. Serve warm with a side of avocado or a dash of your favorite hot sauce for an extra kick.
- Cook Time: 35 minutes