Protein-Packed Cottage Cheese Egg Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

12 large eggs

1 1/2 cups cottage cheese

1/2 tsp salt

2 cups spinach or kale

1 cup cherry tomatoes, halved

1 cup basil, fresh, chopped

1 cup shredded mozzarella cheese

Directions

PREP

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

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 spinach, cherry tomatoes, basil, and mozzarella 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.

Nutrition

• Serving Size: one-sixth of recipe
• Calories: 258
• Total Fat: 15.8 g
• Saturated Fat: 6.6 g
• Total Carbohydrate: 4.5 g
• Dietary Fiber: 0.52 g
• Protein: 24.3 g