This spinach and chive egg bake is so moist and fluffy thanks to a secret ingredient – cottage cheese! It makes the texture of the egg bake so smooth and luscious, while also adding protein. Blend up this egg bake for brunch or meal prep for a weekday breakfast. You can also customize with your favorite herbs!
Spinach and Chive Egg Bake
Course: BreakfastDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
300
kcalIngredients
2 tablespoons butter
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup shredded cheese (I used a Gruyere and Swiss combo)
1/2 teaspoon baking powder
1 teaspoon kosher salt
Freshly ground black pepper
1 cup cottage cheese
5 large eggs
1 cup fresh spinach
10 sprigs of fresh chives
Directions
- Preheat oven to 350 degrees F. Put butter in 8×8″ pan and place into the oven to melt while the oven is preheating. Remove once melted.
- Add milk, all-purpose flour, shredded cheese, baking powder, salt, freshly ground black pepper, cottage cheese, eggs and melted cooled butter to a blender. Blend for about 1 minute until fully combined. Add in fresh spinach and chives. Pulse quickly to chop spinach and chives, but don’t blend fully or the egg bake will turn green!
- Pour egg mix into a greased and bake 350 degrees F for 30 minutes or until the egg bake is puffed and springs back to the touch.
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