Ingredients
Scale
- 8 large eggs
- 1 cup liquid egg whites (from a carton)
- 1 cup low-fat cottage cheese
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups fresh baby spinach, chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Cooking spray (olive oil or avocado oil)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch glass baking dish or a large silicone muffin tin thoroughly with cooking spray. While the oven heats, rinse your black beans under cold water and chop the spinach into small ribbons to ensure even distribution throughout the bake.
- In a large mixing bowl, crack the 8 large eggs and add the cup of liquid egg whites. Whisk vigorously until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, onion powder, salt, and pepper. The cottage cheese will look lumpy, but do not worry; it will melt during the baking process and create a velvety texture.
- Add the chopped spinach and the drained black beans to the egg mixture. Stir gently with a spatula to combine. Pour the mixture into your prepared baking dish. Top the entire surface evenly with the shredded cheddar cheese. The beans provide extra fiber and protein, making this meal incredibly filling.
- Place the dish in the center rack of the oven. Bake for 25 to 30 minutes, or until the center is set and the edges are lightly golden brown. You can test the doneness by inserting a toothpick into the middle; if it comes out clean, the eggs are finished. Avoid overbaking, as this can make the eggs rubbery.
- Remove the dish from the oven and let it cool for at least 5 to 10 minutes. This resting period is crucial for the eggs to firm up. Slice the bake into 4 large squares. If you are meal prepping, place each portion into an airtight container. These will stay fresh in the refrigerator for up to 4 days.
- Cook Time: 35 minutes