Brighten Up Your Breakfast By Making A Spring Veggie Egg Bake
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
9 Servings
Ingredients
  • 10 eggs
  • 2 cups cottage cheese
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded mozzarella
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup flour
  • 3 cups fresh baby spinach, roughly chopped
  • 1 spring onion, sliced (white and light green parts only)
  • 8 small asparagus spears
Directions
  1. Preheat the oven to 400 F.
  2. Grease a 13x9-inch pan with cooking spray.
  3. In a large bowl, whisk the eggs until beaten.
  4. Stir in the cottage cheese, Gruyère, and mozzarella.
  5. Stir in the salt, baking powder, melted butter, and flour.
  6. Stir in the baby spinach and spring onions.
  7. Pour the mixture into the prepared pan and lay the asparagus spears on top.
  8. Bake for 15 minutes.
  9. Lower the oven temperature to 350 F, then bake for an additional 25 minutes, or until the egg bake no longer jiggles in the center.
  10. Cut into squares to serve.