Protein-Packed Cottage Cheese Egg Bake

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 55 minutes

Składniki

12 large eggs

1 1/2 cups cottage cheese

16 oz sausage

1 zucchini

1/2 tsp salt

1/2 cup frozen spinach

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/4 cup Feta

Wskazówki

PREP

Preheat the oven to 350°F. Lightly grease a 7×10 ceramic casserole dish with butter or spray oil. Set aside.

Cook and crumble ground sausage

Add chopped zucchini

Squeeze excess moisture from thawed spinach and drain zucchini/sausage mixture

Crack the eggs into a blender. Add the cottage cheese and salt. Blend on high for about 30 seconds, or until everything is completely smooth with no lumps.

Pour the blended egg mixture into the greased casserole dish.

Add the vegetables and cheese right to the casserole dish. Gently mix everything together with a spoon to evenly distribute the ingredients in the egg mixture.

Transfer the dish to the oven on the center rack.

Bake for 45 minutes – 1 hour, or until the top and edges are getting a little crispy and golden brown, and the center of the casserole bounces back to the touch.

Remove from the oven and let cool for 5 minutes.

Slice into 6 squares and serve.

Wartości Odżywcze

• Wielkość Porcji: one-sixth of recipe
• Kalorie: 258
• Tłuszcz Całkowity: 15.8 g
• Tłuszcz Nasycony: 6.6 g
• Węglowodany Całkowite: 4.5 g
• Błonnik Pokarmowy: 0.52 g
• Białko: 24.3 g