Cottage Cheese Egg Bake (Print Version)

# Ingredients:

01 - 18 oz creamy cottage cheese (4%).
02 - 12 large-sized eggs.
03 - 1 cup full-fat milk.
04 - 1/2 cup shredded Parmesan cheese, split into two parts.
05 - 1/4 tsp sea salt.
06 - 1/4 tsp ground black pepper.
07 - 3 cups finely chopped spinach leaves.
08 - Nonstick cooking spray.

# Instructions:

01 - Set your oven to 375°F. Coat a 9x13 dish lightly with nonstick spray.
02 - Crack eggs into a big bowl and whisk them up. Mix in the cottage cheese, milk, most of the Parmesan, salt, and pepper until smooth.
03 - Toss in the chopped spinach and combine everything well.
04 - Pour the mixture into your dish, sprinkle on the rest of the Parmesan, and bake uncovered for 35 minutes. It should set nicely.
05 - Cool for 20 minutes, slice it into 8 pieces, and serve chilled or warm.

# Notes:

01 - You can prep it and keep it in the fridge for up to 2 days before baking.
02 - It stays good in the freezer for 3 months.
03 - If you'd like, replace the whole eggs with 3 cups of egg whites.

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