Cottage Cheese and Chicken Sausage Egg Bake
This is a yummy, high-protein breakfast to feed a crowd or to take as a delicious make-ahead recipe for your busy weekday mornings! This recipe is also wonderful for those mornings when breakfast needs to be eaten on the go — no fork required. Just pre-portion out your servings, reheat in the microwave, grab and go! Cottage cheese is the secret to this perfect texture, and it brings an added boost of calcium and protein.
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Servings: 10
Equipment
- 13 x 9 baking pan
Ingredients
- ½ Tbsp. olive oil
- 12-16 oz. pre-cooked chicken sausage or breakfast sausage links
- 10 large eggs
- 1 ½ cup cottage cheese
- 1 cup light cheddar cheese
- 2 cups baby spinach (chopped)
- ½ Tbsp. Italian seasoning
- 1 tsp. sea salt
- ½ tsp. garlic powder
- ½ tsp. pepper
- green onion (optional)
Instructions
- Preheat oven to 375° F. Lightly spray a 9x13 baking dish with cooking spray.
- Heat a sauté pan on medium heat. Add olive oil.
- Once hot, add your chicken sausage and cook until browned or warmed through. Remove from the pan and let cool. Once cooled, transfer the sausage to a cutting board and cut into small, bite-sized pieces.
- In a large mixing bowl, whisk the eggs until smooth. Stir in cottage cheese, cheese, baby spinach, Italian seasoning, garlic powder, salt and pepper.
- Stir in cooked chicken pieces. Pour the mixture into your prepared baking dish.
- Bake for 30-40 minutes, until eggs are set. You’ll want to start checking at 30 minutes.
- Remove from oven and let cool for 10 minutes. Slice into 8-10 servings. If desired, top with green onions and enjoy!
Notes
- This recipe is very versatile! You can swap out seasonings and veggies, such as broccoli, cauliflower, bell pepper and kale.
- For a vegetarian option, feel free to omit the chicken sausage. The dish will still be a great source of protein from the eggs and cottage cheese!
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