Description
A healthy and high protein breakfast that doesn’t skimp on flavor or presentation. Each slice of egg bake is packs a punch of flavor – fresh spinach, cherry tomatoes, bell peppers and shallots. And the egg mixture is super creamy from the cottage cheese and salty feta cheese.
Ingredients
Units
Scale
- 8 eggs
- 3/4 cup cottage cheese
- 1/2 cup milk
- 1 cup sliced cherry tomatoes
- 1 red bell pepper, sliced
- 2 shallots, sliced
- 3 garlic cloves, minced
- 2 cups spinach, chopped
- 1/2 cup Feta cheese
- 2 tsp fresh thyme
- 1 tsp fresh oregano
- 1/4 cup basil, chopped
- Salt and pepper to season
Instructions
- Preheat oven to 400ºF. Grease and oven-safe baking dish or skillet with olive oil or butter so that the egg doesn’t stick. Set the dish to the side.
- In skillet over medium-high heat, sauté shallots, bell pepper, garlic, thyme and oregano. Season with a some salt and pepper for taste.
- Pour sautéed veggies into a pan or in your greased baking dish or skillet. Add in sliced cherry tomatoes, chopped spinach and spread evenly across.
- In a medium bowl, whisk together eggs, cottage cheese and milk. Pour the egg mixture over the top of the veggies. Gently shake the pan/skillet to evenly settle the eggs in the pan. Sprinkle feta cheese on top before baking.
- Bake in oven for 40-50 minutes. If you still have runny egg in the center, cook for several minutes more until the top is browned and egg is cooked through. (Cooking times may vary depending on pan and oven, so make sure to monitor the casserole to see how it is baking.)