HEALTHY EGG BAKE | spinach, mushrooms & cottage cheese recipe

This Healthy Egg Bake is layered with spinach, mushrooms, and feta cheese! Like a breakfast casserole, this easy-make-ahead meal gets an extra protein boost from the cottage cheese. It’s perfect for meal prep, brunch, or light lunch.

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Cottage Cheese Pancakes: https://www.youtube.com/watch?v=yIx39oKoDsU&t=49s
Cottage Cheese Scramble: https://cleananddelicious.com/2-minute-scrambled-eggs-with-cottage-cheese/
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TIME STAMPS
0:00 Intro
0:31 Cottage cheese is a protein super-star
0:59 Getting Started. Pre-heat oven, prep the veggies
1:20 Chop the onion
1:38 Prep the mushrooms
2:05 Chop the spinach
2:27 Cook the veggies
4:00 Prepare the eggs
5:57 Bring it all together
6:16 Pop it into the oven
6:35 Storing the Egg Bake or Enjoy right away
7:28 Outro

COTTAGE CHEESE & SPINACH EGG BAKE | Healthy breakfast casserole
1 teaspoon olive oil
1 small onion, chopped (about 1 cup)
8 ounces cremini mushrooms, sliced
5 cups (150 grams) baby spinach, roughly chopped
12 eggs
1.5 cups low-fat cottage cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled

Preheat oven to 350° F. Lightly spray a 9″ x 13″ pan with nonstick cooking spray.

Heat olive oil in a large, non-stick saute. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
Mushrooms sautéing in a pan.

Toss in the spinach, turn off the heat, and toss until combined and the spinach is slightly wilted.

Spread the veggie mixture in the bottom of the prepared baking pan. Sprinkle the crumbled feta cheese over the vegetables. Set aside.

Whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper in a large bowl.*

Pour the egg mixture over the veggies. Gently pull some of the veggies to the surface with a fork.

Bake for 30 minutes or until the eggs are set through. Let them rest for 15-25 minutes before cutting and serving.

NOTES
*If you prefer a creamier texture, you can blend the eggs and the cottage cheese. Personally, I love the little curds intact – but both options work!

Disclaimer: product links may include affiliate links.
#healthyeggakerecipe #brekafastcasserole #healthybreakfastidea #cottagecheeserecipes

hello my friends it’s Dany and today I
am sharing yet another easy healthy
delicious high protein breakfast idea
with you this is a creamy fluffy cottage
cheese and vegetable egg bake that’s
layered with spinach mushrooms onions
and feta cheese so it has a little bit
of a Mediterranean flare and much like a
breakfast casserole it’s the perfect
make ahead breakfast for busy weeks and
also works really well for a brunch or
as a light lunch m
so good now I have found that cottage
cheese is a real Superstar if you’re
looking to bump up the protein content
of your breakfast recipes you can do so
many things with it you can add it on
top of toast you can add it into your
pancakes you can scramble it into your
eggs or you could just enjoy it in a
bowl with some fresh fruit over the top
so it’s definitely a great staple
ingredient to keep on hand if you’re
looking to bump up the protein content
of your breakfast which can help to
support your health wellness and or
weight loss goals so I’ll start by
preheating my oven to 350° F and then
I’m using a 9 by 13 in baking dish and
I’m just going to grease it with a
little bit of butter or in this case a
lot of butter you could also use some
coconut oil or some cooking spray you
just want to make sure that you grease
the pan so that the eggs don’t stick
when they cook then the only other
ingredients I need to prep for this
recipe are a handful of vegetables
starting with one small onion
next I have some crini mushrooms 8 oz to
be exact now mushrooms are extremely
absorbent so I prefer not to run them
under water because they do tend to
absorb that water and then they get a
little bit water logged so instead I
like to just take a damp paper towel and
I just wipe any dirt or debris off of
the mushroom and then once they’re all
clean I trim the stems and slice them if
you cannot find crini mushrooms a white
mushroom would work just as well and
then finally I have five cups which is
one box of baby spinach I love buying
pre-washed greens like this at the
grocery store it’s very convenient and
it makes it very easy to work greens
into your everyday recipe so with the
spinach I just like to give it a rough
chop just to break it down a little bit
and then our veggies are ready to go now
over at the stove I’ve got a nice big
stick sauté pan I’m going to heat that
over a medium heat add in just a
teaspoon of olive oil just a little bit
a little goes a long way you really
don’t need that much and then once
that’s heated through we’re going to
toss in the chopped onion along with the
sliced mushrooms and then I’m just going
to give that a pinch of salt and let
that cook for about 6 to 8 minutes I’m
going to give it a stir throughout and
what you’re looking for is for those
onions to become translucent they’re
going to be nice and tender as are the
mushrooms then that’s how you know
you’re ready for your spinach so you’re
going to pour that baby spinach in to
the pan looks like a lot but as we all
know it’s going to wilt down I season
that with a little bit of salt a little
bit of black pepper then I’m going to
turn the heat off and gently toss This
Together the heat from the pan the
residual heat is enough to wilt the
spinach down so I’m just going to turn
it off get this all really well
Incorporated and you can see how quickly
the spinach wils down I’ll take the
veggie mixture and I’m just going to
transfer this into our prepared baking
dish and really what you want to do is
just kind of spread it evenly over the
bottom layer of the dish like I’m doing
here and then I love to add some feta
cheese to this dish right again it’s got
that Mediterranean flare so you just
want to sprinkle a couple ounces of
crumbled feta cheese over the top of the
vegetables and you know I am a big fan
of buying my feta cheese in block form
it has a lot more flavor and the texture
is a lot better as well and it’s super
easy to just crumble yourself so if you
can find it in the block try to buy that
instead the Crum balls now for the eggs
you’re going to need one dozen eggs for
this recipe so 12 whole eggs now keep in
mind you could also use egg whites in a
dish like this or you could do a
combination of whole eggs and egg whites
this would be a great option for anybody
who wants their cottage cheese egg bake
to be even higher in protein and a
little bit lower in fat and remember
anytime you’re swapping egg whites for
whole eggs you need two egg whites for
one egg now I like to whisk the eggs
right about now just help break those
yolks down it makes it a lot easier to
incorporate the rest of the ingredients
once this is whisked together okay then
we have the star of the show the cottage
cheese I’m adding in 1 and 1/2 cups of
lowfat cottage cheese you can absolutely
do no fat or full fat depending on your
preference or depending on what you have
on hand they would all work not only is
the cottage cheese going to help to bump
up the protein content in this recipe
but it also adds the best flavor and the
best texture it makes it really fluffy
and creamy now personally I love the
curds of cottage cheese I love when the
eggs are baked and you have those little
curds baked throughout but if you don’t
like that texture you can take the
cottage cheese and egg mixture just the
way it is right now pop it into the
blender or use a hand immersion blender
and blend them together then it will be
really smooth and creamy and you won’t
have those curds you won’t even know
it’s in there but it’s still going to
help to make the final product really
fluffy and delicious whichever you
choose once you’ve got your cottage
cheese and your eggs in the bowl you’re
going to season this with one teaspoon
of garlic powder one teaspoon of onion
powder then I have a small pinch of sea
salt we’ve been adding salt along the
way plus feta is pretty salty so we
don’t need too much and about 1/4
teaspoon of black pepper I’m going to
stir everything together you just want
to get all of these ingredients really
well Incorporated make sure the
seasonings are whisked throughout and
then I’m going to pour the egg mixture
over over the veggie mixture that we
have ready to go once I have it all in
the pan I like to just use a fork and
just move those vegetables around a
little bit kind of pull them up to the
surface so that you can see them it’s
fine if you don’t but it is more
beautiful if you do from here I’m just
going to pop it into the oven remember
we have that at 350° F and I’ll let it
bake for 30 minutes you’re looking for
the egg bake to become golden brown
around the edges and set through the
center once it’s ready to go you want to
let it sit for at least 15 to 20 minutes
just let it rest before cutting into it
and then you can absolutely serve this
right away or you can transfer it into
some airtight containers and have it
stored in the fridge for a grab andg go
breakfast throughout the week it will
happily last in your fridge for up to 5
days I like to cut it into six pieces in
which case each piece has just about
over 20 gam of protein per serving and
then I’ll often eat it with an extra
dollop of Greek yogurt or some cottage
cheese over the top a drizzle of hot
sauce and then I might have some fresh
fruit or whole grain toast on the side
doing this bumps the recipe closer to 30
g of protein which you all know I am
working very hard to do at meal time
right now it is light it’s fluffy it’s
creamy it’s so good so delicious and I
just love the combination of spinach
eggs and feta cheese it is so good and
my husband does too he always says this
is one of his favorites isn’t it bang
mhm mhm it’s one of his favorites so
this is a great example of an easy easy
whole food high protein breakfast idea
if you guys want to see more recipes
like this let me know down in the
comments below and I will be sure to
create some more delicious ideas for you
in the meantime if you enjoy this make
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a new recipe thank you so much for
watching I’m Danny spe and I’ll see you
back here next time with some more clean
and deliciousness cheers