Creamy Cottage Cheese and Egg Bake with Mushrooms and Spinach Recipe
This Cottage Cheese and Egg Bake is a delicious, protein-packed breakfast or brunch option featuring sautéed cremini mushrooms, fresh baby spinach, and a blend of cottage and cheddar cheeses. Baked to perfection with flavorful spices, this dish is creamy, savory, and perfect for meal prepping or serving to family and friends.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 tbsp unsalted butter (or olive oil plus more for greasing the pan)
- 8 ounces cremini mushrooms (226 gr., rinsed and sliced)
- ½ teaspoon kosher salt
- 12 large eggs
- 1 ½ cups cottage cheese (360 gr., whole milk 4%)
- 1 cup cheddar cheese (shredded, 100 gr., packed)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 cups baby spinach leaves (chopped, 52 gr.)
- Cooking spray or butter for greasing the casserole dish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 °F (191 °C). Lightly grease a 9×11 or 9×13 casserole dish using cooking spray or butter to prevent sticking, then set it aside.
- Sauté Mushrooms: Heat 1 tablespoon of unsalted butter in a 10-inch nonstick skillet over medium heat. Add the sliced cremini mushrooms and cook for about 3-4 minutes, stirring occasionally, until they are softened. Season with ½ teaspoon kosher salt, then remove from heat and allow to cool.
- Whisk Eggs: In a large mixing bowl, vigorously whisk 12 large eggs until they are well beaten and homogeneous in texture.
- Add Cheeses and Spices: To the beaten eggs, add 1 ½ cups of whole milk (4%) cottage cheese, 1 cup shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon black pepper. Mix thoroughly to combine all ingredients evenly.
- Incorporate Mushrooms and Spinach: Fold the cooled sautéed mushrooms and 2 cups of chopped baby spinach leaves into the egg and cheese mixture. Combine gently to distribute the vegetables throughout the mixture.
- Transfer to Casserole Dish: Pour the complete mixture into the prepared casserole dish, spreading it out evenly.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and no longer jiggly when you gently shake the dish. The top should be lightly golden.
- Cool and Serve: Remove from the oven and let the egg bake cool for about 10 minutes. Slice into portions and serve warm.
Notes
- You can substitute olive oil for butter if desired, and add a bit more for greasing the pan.
- Make sure mushrooms are cooled before mixing into eggs to prevent scrambling.
- Feel free to add herbs like chives or parsley for added flavor.
- This bake can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use a thermometer to check that internal temperature reaches 160°F for safe egg consumption.
Keywords: cottage cheese, egg bake, breakfast casserole, baked eggs, healthy breakfast, cremini mushrooms, spinach, cheddar cheese
