A nourishing breakfast is important for balancing hormones. This make-ahead bake combines eggs and cottage cheese for a generous dose of protein, feta for extra calcium, and white beans and spinach for fiber that helps keep blood sugar steady through the morning. Sun-dried tomatoes, red onion, and oregano give it a bright Mediterranean flavor. Make it on Sunday, and you’ll have a satisfying breakfast ready to warm up all week.
Ingredients
- 1 tbsp extra virgin olive oil
- 10 eggs
- 1 cup full-fat cottage cheese
- 2 cups baby spinach or other green, finely chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup canned white beans, drained and rinsed
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/3 cup red onion, finely chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Oil an 8×8-inch baking dish or 9-inch deep-dish pie plate with olive oil.
- In a large bowl, whisk together eggs, cottage cheese, dried oregano, salt, and black pepper until well combined. For a smoother, creamier texture, blend the eggs and cottage cheese briefly first.
- Stir in spinach, crumbled feta, sun-dried tomatoes, white beans and red onion, then pour the mixture into the prepared dish and spread the fillings evenly.
- Bake 30-35 minutes, until the center is set and the edges are lightly golden.
- Let the bake rest before slicing into 6 squares or wedges.
