Spinach, Tomato & Cottage Cheese Egg Bake
Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, quartered
• 1/2 cup crumbled feta cheese
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil, optional
• 1/4 cup shredded mozzarella, optional

Instructions

1. Prepare the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar-sized baking dish with olive oil or nonstick cooking spray.

2. Cook the Spinach

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and sauté for 1–2 minutes, just until wilted. Remove from the heat and let it cool slightly.

3. Make the Egg Mixture

In a large bowl, whisk together the eggs, cottage cheese, Parmesan, oregano, Italian seasoning, smoked paprika, salt, and black pepper. Whisk until everything is evenly combined.

4. Add the Vegetables

Fold the sautéed spinach, chopped tomatoes, parsley, and basil into the egg mixture. Gently stir so the ingredients are distributed throughout without crushing the tomatoes.

5. Assemble

Pour the mixture into the prepared baking dish. Sprinkle the crumbled feta evenly over the top. If desired, add a light layer of shredded mozzarella for extra cheesiness. Drizzle the remaining tablespoon of olive oil over the surface.

6. Bake

Place the dish in the preheated oven and bake for 30–40 minutes, or until the center is set, the edges are golden, and the top is lightly browned. A knife inserted into the center should come out mostly clean.

7. Rest and Serve

Allow the egg bake to rest for 5–10 minutes before slicing. Garnish with additional fresh parsley, basil, or freshly cracked black pepper. Cut into squares and serve warm.

Servings & Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Tips & Notes

• For the best texture, squeeze excess moisture from the cooked spinach before adding it to the eggs.
• You can substitute baby spinach with kale or Swiss chard.
• Sun-dried tomatoes can be used instead of fresh tomatoes for a richer flavor.
• Add diced bell peppers, mushrooms, onions, or zucchini for extra vegetables.
• For a spicier version, add crushed red pepper flakes.
• Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual portions in the microwave or oven.
• Let the casserole rest before cutting so the slices hold together beautifully.

Nutrition Information

Approximate per serving: 250 calories, 18g protein, 8g carbohydrates, 16g fat, depending on the exact cheeses and cottage cheese used.

Why You’ll Love It

This colorful egg bake is an easy way to combine protein, vegetables, and satisfying cheese in one dish. It is creamy without being heavy, flavorful without requiring complicated ingredients, and perfect for breakfast, brunch, lunch, or meal prep.