Easy cottage cheese & egg bake with 23g protein/serving

Ingredients

• 1 cup Cremini Mushrooms (sliced; any mushroom variety works)
• 1 tablespoon Olive Oil (for sautéing mushrooms)
• 4 pieces Large Eggs (room temperature)
• 1.5 cups Cottage Cheese (full‑fat or low‑fat; whisked smooth)
• 1 cup Shredded Cheddar Cheese (sharp or mild, grated)
• 2 cups Baby Spinach (roughly chopped if leaves are large)
• 1 tablespoon Unsalted Butter (for greasing the casserole dish)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder (optional)

Instructions

1. Prepare Ingredients

   Slice the cremini mushrooms, measure the cottage cheese, shredded cheddar, spinach and set aside. Preheat the oven to 375°F.

   Time: PT5M

   Temperature: 375°F

2. Sauté Mushrooms

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they release moisture and turn golden, about 5 minutes. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: medium heat

3. Whisk Eggs

   In a mixing bowl, whisk the 4 large eggs until smooth and slightly frothy.

   Time: PT2M

4. Combine Wet Ingredients

   Add the cottage cheese, shredded cheddar, salt, pepper and garlic powder to the whisked eggs. Stir until just combined; the mixture will be slightly lumpy.

   Time: PT3M

5. Fold in Mushrooms and Spinach

   Stir the cooled sautéed mushrooms and the baby spinach into the egg‑cheese mixture until evenly distributed.

   Time: PT2M

6. Grease Casserole Dish

   Rub the bottom and sides of the 9×13‑inch casserole dish with 1 tbsp softened butter.

   Time: PT1M

7. Transfer to Dish

   Pour the batter into the greased casserole dish and spread it out evenly with the spatula.

   Time: PT1M

8. Bake

   Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden and the center is set.

   Time: PT30M

   Temperature: 375°F

9. Cool and Slice

   Allow the bake to cool for about 5 minutes, then slice into 4 equal portions. Store in airtight containers.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

26 g

Carbohydrates

15 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cremini Mushrooms: button mushrooms, portobello strips, shiitake
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Large Eggs: egg whites only, plant‑based egg replacer
• Instead of Cottage Cheese: ricotta, Greek yogurt
• Instead of Shredded Cheddar Cheese: Monterey Jack, Colby
• Instead of Baby Spinach: kale, Swiss chard
• Instead of Unsalted Butter: cooking spray, olive oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper, cayenne pepper (pinch)
• Instead of Garlic Powder: fresh minced garlic (½ tsp), onion powder

Equipment Needed

• Skillet
• Spatula
• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Casserole Dish (9×13 inch)
• Oven
• Knife

Critical Steps — Do Not Skip

• Sauté mushrooms until golden but not burnt
• Bake until the center is fully set and the top is lightly browned

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika or a handful of grated Parmesan on top before baking.
• Use a mix of baby spinach and arugula for a peppery bite.

Troubleshooting

Storage

Refrigerator: Cool completely, then keep sealed containers for up to 4 days.

Freezer: Wrap tightly in foil or freezer‑safe bag; freeze up to 2 months. Reheat directly from frozen or thaw overnight.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The bake keeps well in the fridge for up to 4 days; reheat individual slices in the microwave (1‑2 min) or in a 350°F oven (10 min).
• Portion and freeze for longer storage; thaw overnight in the fridge before reheating.

Frequently Asked Questions