High Protein Egg Bake with Cottage Cheese
Equipment
- 1 9x13 pan
- 1 blender or food processor
- Measuring Cups and Spoons
Ingredients
- nonstick cooking spray
- 1 1/2 cups cottage cheese
- 1 dozen eggs
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard powder optional but tasty
- 6 ounces baby spinach
- 8 green onions roots trimmed and discarded, then thinly sliced
- 8 slices bacon (cooked crispy and chopped or crumbled ~or~ 1/2 cup of purchased bacon crumbles or crisped prosciutto
- 8 ounces Monterey Jack cheese grated
Instructions
- Preheat oven to 350ºF. Spray a 9x13-inch pan with nonstick cooking spray and set aside.
- Scatter the spinach and sliced green onions over the bottom of the pan. Scatter the bacon crumbles and then the grated cheese over the spinach.
- Combine the cottage cheese and eggs, granulated garlic, granulated onion, Italian seasonings, kosher salt, black pepper, and mustard powder in a blender or food processor and begin blending on low. Adjust the blender to medium speed or power until well combined and even in colour, about 30 seconds. Pour the mixture over the cheese and spinach.
- Bake for 60 to 70 minutes, or until the eggs are set but still just a little jiggly in the center and reach 160ºF.
Nutrition
Calories: 228kcalCarbohydrates: 3gProtein: 16gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 195mgSodium: 562mgPotassium: 241mgFiber: 1gSugar: 1gVitamin A: 1837IUVitamin C: 6mgCalcium: 212mgIron: 2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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