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Cottage Cheese Spinach Egg Bake
Rachel Kim

Cottage Cheese Spinach Egg Bake

Blended cottage cheese makes this crustless egg bake fluffy and adds protein without visible curds. Spinach and roasted peppers supply color, while Parmesan seasons the mild base. Squeeze and blot the vegetables before folding them in so the squares stay clean.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 12 large eggs
  • 2 cups whole-milk cottage cheese
  • 1 package frozen chopped spinach 10 ounces, thawed and squeezed dry
  • 1 cup jarred roasted red peppers drained, blotted and chopped
  • 1 1/2 cups finely shredded Parmesan
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Blend the eggs, cottage cheese, salt and pepper until mostly smooth.
  3. Stir in spinach, peppers and 1 cup Parmesan.
  4. Pour into the dish and top with remaining Parmesan.
  5. Bake for 35 to 40 minutes until the center reaches 160°F. Rest 10 minutes.