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Square slice of cottage cheese egg bake with turkey, spinach and red pepper on a plate beside the full baking dish
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Cottage Cheese Egg Bake

A one-pan breakfast casserole with cottage cheese, turkey and spinach for about 24g protein per square.
Course Breakfast
Cuisine American
Keyword breakfast casserole, egg bake
Prep Time 15 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Servings 8 serving
Calories 221kcal

Ingredients

  • 8 oz lean ground turkey
  • 1/2 cup onion diced
  • 1 cup bell pepper diced
  • 8 large eggs
  • 4 egg whites
  • 2 cups 2% cottage cheese small curd
  • 1 cup reduced-fat shredded cheddar divided
  • 2 cups baby spinach chopped
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • cooking spray for the dish

Instructions

  • Preheat: Heat the oven to 375°F and spray a 9x13-inch baking dish.
  • Cook the base: Cook the turkey, onion and bell pepper in a skillet over medium heat for 6 to 8 minutes, until the turkey is browned and the vegetables are soft.
  • Season: Stir in half the salt, the garlic powder and the paprika, then cool for 5 minutes.
  • Whisk the eggs: Whisk the eggs, egg whites, cottage cheese, remaining salt and half the cheddar in a large bowl.
  • Combine: Stir in the spinach and the turkey mixture.
  • Pour: Pour into the baking dish and sprinkle with the remaining cheddar.
  • Bake: Bake for 35 to 40 minutes, until the center is set and the edges are golden.
  • Rest and slice: Rest for 10 minutes, then cut into 8 squares.

Notes

Refrigerate up to 4 days or freeze up to 3 months. Nutrition is an estimate per square, calculated from standard USDA values; brands vary.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 6g | Protein: 24g | Fat: 11g | Sodium: 694mg | Fiber: 1g | Sugar: 4g