Ingredients
Scale
- 2 cups low-fat or whole milk cottage cheese
- 6 large eggs
- 1 cup cooked shredded chicken breast
- 2 cups fresh baby spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish or a standard muffin tin with non-stick cooking spray. In a large bowl or a blender, combine the cottage cheese and eggs. If you prefer a smoother, less chunky texture, blend the mixture for 30 seconds until it looks like a thick cream. If you like the traditional texture of cottage cheese, simply whisk them together vigorously by hand.
- Stir in the shredded chicken, chopped spinach, garlic powder, onion powder, salt, and pepper. Use a spatula to fold the ingredients together until the chicken and spinach are evenly distributed throughout the egg and cheese base.
- Pour the mixture into your prepared baking dish or divide it evenly among the muffin tins. Sprinkle the shredded mozzarella cheese over the top for a golden, bubbly finish. Place the dish in the center rack of the oven and bake for 25-30 minutes. The center should be set and the edges should be lightly browned. Let it cool for 5 minutes before slicing into four equal portions for your meal prep containers.
- Cook Time: 40 minutes