Ingredients
Scale
- 2 cups low-fat cottage cheese (small curd)
- 8 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup cooked bacon bits or turkey sausage crumbles
- 1 cup fresh spinach, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Sliced green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or a silicone muffin tin with non-stick cooking spray. In a large blender or food processor, combine the cottage cheese, eggs, garlic powder, onion powder, salt, and pepper. Blend on medium speed for about 30 seconds until the mixture is completely smooth and airy. Blending the cottage cheese is the secret to removing the “curd” texture and achieving a souffle-like finish.
- Pour the blended egg mixture into a large mixing bowl. Fold in the finely chopped spinach, cooked bacon or sausage, and half of the shredded cheddar cheese. Stir gently to distribute the ingredients evenly. Pour the batter into your prepared baking dish or fill the muffin tins about 3/4 of the way full. Sprinkle the remaining cheddar cheese over the top for a golden crust. Place in the center rack of the oven and bake for 25 to 30 minutes, or until the center is set and the edges are lightly browned.
- Remove the dish from the oven and let it sit for at least 5 minutes before slicing. This resting period allows the protein structure to firm up, making it easier to serve. Slice into four large squares or pop the individual bites out of the muffin tin. Garnish with fresh green onions if desired. If you are meal prepping, allow the portions to cool completely on a wire rack before placing them in airtight containers for refrigeration.
- Cook Time: 35 minutes