Mushroom Feta and Spinach Egg Bake
If you’re looking for a nutritious, protein-packed breakfast for meal prep, this Mushroom Feta and Spinach Egg Bake is about to become your new favorite! It's light yet satisfying, packed with hearty vegetables and salty feta cheese in every bite. The blended cottage cheese is a sneaky way to boost the protein and create a creamy texture. Plus, it’s just fancy enough to serve at a weekend or holiday brunch!
Equipment
- large pan
- spatula
- 9x13" baking dish
Ingredients
- 10 large eggs
- 1 cup plain cottage cheese (I prefer full-fat)
- 2 small garlic cloves peeled
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tbsp avocado oil or olive oil
- ½ medium yellow onion diced
- 8 oz baby bella mushrooms thinly sliced
- 2.5 oz baby spinach (about 2 packed cups)
- kosher salt & black pepper to taste
- ½ cup crumbled feta
Instructions
- First, preheat your oven to 350F and grease a 9x13" baking dish with cooking spray. Set aside. Bring a large pan to medium heat. Once hot, add oil. Then, add mushrooms and onion and spread out evenly in the pan. Season with salt & pepper and let cook, undisturbed, for 3 minutes. Flip/stir and continue cooking for 2 more minutes. Add in the spinach and stir until wilted, about 1 more minute. Remove the pan from the heat.½ tbsp avocado oil, ½ medium yellow onion, 8 oz baby bella mushrooms, 2.5 oz baby spinach, kosher salt & black pepper
- Add eggs, cottage cheese, garlic, kosher salt & black pepper to a blender and blend until just combined - this should happen really quick, and over-blending adds unwanted air bubbles into the mixture.10 large eggs, 1 cup plain cottage cheese, 2 small garlic cloves, 1 tsp kosher salt, ½ tsp black pepper
- Pour egg mixture into the prepared baking dish and then add in the sautéed veggies and feta. Stir around with a spatula to spread the veggies out evenly. Then, transfer to the oven and bake for about 30 minutes, or until the middle feels firm and set. It may puff up in the oven if there are trapped air bubbles but don't worry, it'll go back down once it cools.½ cup crumbled feta
- Cut the egg bake into 6 pieces and enjoy! To meal prep this, allow it to cool down completely before transferring to an airtight container and storing in the fridge.
Video
Nutrition
Calories: 199kcal | Carbohydrates: 6g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 290mg | Sodium: 757mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1607IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 2mg