Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1.5 cups low-fat cottage cheese (small curd works best)
- 6 large eggs
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish or a jumbo muffin tin with non-stick cooking spray. In a large mixing bowl, crack the six eggs and whisk them thoroughly until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. The cottage cheese will stay lumpy, which is exactly what we want for that rich texture.
- Fold the shredded chicken, chopped spinach, and diced bell peppers into the egg mixture. Ensure the chicken is evenly distributed so every bite is packed with protein. Pour the entire mixture into your prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top. The cheese will create a golden, crispy crust as it bakes.
- 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 you move the pan. If you are using muffin tins, reduce the bake time to about 18-20 minutes. Once finished, let the dish cool for 5 minutes before slicing it into four large portions. Top with fresh green onions and serve immediately or pack into airtight containers for your weekly meal prep.
- Cook Time: 35 minutes