Easy Spinach and Feta Egg Bake
This easy and delicious Ricotta Egg Bake with Spinach and Feta is perfect for a crowd. The eggs are light, fluffy, and packed with protein.
Print Recipe
Equipment
- Large mixing bowl
- Whisk
- 9 X 13 pan
Ingredients
- 12 eggs
- 2 cups cottage cheese
- 1/2 cup milk
- 1/3 cup flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion poder
- 1 tsp salt
- fresh ground pepper
- 2 packages of frozen spinach thawed and drained
- 8 oz. feta cheese
- Baking spray
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl beat 12 eggs until whipped.
- Add 1/2 cup milk and 2 cups cottage cheese and mix again until light and creamy.
- Add 1/3 cup flour, 1 tablespoon baking powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, and fresh ground pepper and beat until combined.
- Stir in defrosted and drained spinach and feta cheese.
- Spray 9 X 13 pan with baking spray.
- Pour egg mixture into pan.
- Bake at 400 degrees for about 40 minutes until eggs are set and top is lightly browned.
- Slice and serve immediately.
Notes
Store covered in the refrigerator for up to four days.
This dish can be prepared ahead and stored covered in the refrigerator for up to two days. Take out of the fridge and bring to room temperature (about 45 minutes) before baking.
You can swap the cottage cheese for ricotta cheese for a thicker, richer dish.
This dish can be prepared ahead and stored covered in the refrigerator for up to two days. Take out of the fridge and bring to room temperature (about 45 minutes) before baking.
You can swap the cottage cheese for ricotta cheese for a thicker, richer dish.
