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.
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. black 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!