Cottage Cheese, Sausage & Veggie Egg Bake
These days it seems like protein is all the rage, and that's a good thing! However, it can be hard to get your recommended daily intake. Cottage cheese will help you meet your protein goals, but if you're not a fan of eating it plain, there's plenty of ways to sneak it in to other recipes! This Cottage Cheese, Sausage & Veggie Egg bake not only adds the protein you need, but it also makes this egg bake have a light and fluffy texture. We call that a win!
Ingredients
- 1 tbsp Olive oil
- 1 lb Bulk breakfast sausage
- ½ cup Green onions thinly sliced
- 2 cloves Minced garlic
- 1 Bell pepper of your choice diced
- 2 cups Fresh baby spinach chopped
- 12 large Eggs
- 16 oz Cottage cheese preferably full-fat
- 1½ cups Shredded sharp cheddar cheese
- ½ tsp Member's Mark™ Sea Salt
- ¼ tsp Member's Mark™ Black Peppercorn Grinder
Instructions
- Preheat oven to 375°F. Lightly spray 9×13-inch casserole dish with nonstick cooking spray.
- In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Add breakfast sausage and cook approximately 10 minutes, breaking into crumbles, until fully cooked through. Remove sausage from skillet and set aside to cool.
- In the same skillet over medium heat, add green onions, minced garlic, and red bell pepper. Sauté 4 to 5 minutes until softened.
- Add 2 cups chopped fresh baby spinach and stir until wilted, about 1 minute. Remove skillet from heat. Allow mixture to cool at least 5 to 10 minutes.
- Meanwhile, in a medium bowl, combine eggs, cottage cheese, sharp cheddar cheese, Member's Mark™ Sea Salt, and Member's Mark™ Black Peppercorn Grinder. Blend with an immersion blender until completely smooth.
- Add cooled sausage and cooled sautéed vegetables to blended egg mixture. Stir until combined. Pour mixture into prepared casserole dish.
- Bake for 40 to 50 minutes, until casserole is completely firm in center and a knife inserted into center should come out clean. If the top browns before the center is set, cover loosely with aluminum foil for the final 10 minutes of baking.
- Allow egg bake to cool at least 10 minutes before cutting into 8 even slices.