Description
This Sun-Dried Tomato Cottage Cheese Egg Bake is a savory, protein-packed breakfast casserole combining the tangy flavors of sun-dried tomatoes and feta with creamy cottage cheese and tender spinach. Perfect for a hearty brunch or make-ahead breakfast, it bakes to a golden, fluffy texture with a deliciously rich and fresh herb finish.
Ingredients
Vegetable Mixture
- 1 1/2 tablespoons oil from jar of sun-dried tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 1/2 cups baby spinach, coarsely chopped
Egg Mixture
- 7 large eggs
- 3/4 cup full fat cottage cheese
- 1/4 cup heavy cream
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon kosher salt
- 10 cracks freshly ground black pepper
- 3/4 cup finely chopped sun-dried tomatoes in oil
- 4 ounces feta cheese, divided
- 1 tablespoon freshly chopped dill, plus more for finishing
Base
- 1 1/2 cups diced frozen potatoes or hashbrowns
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s at the perfect temperature when you’re ready to bake the egg casserole.
- Sauté Vegetables: Heat a sauté pan over medium heat and add the oil from the jar of sun-dried tomatoes. Swirl the pan to coat, then add the diced onion and a pinch of salt. Cook for 6-7 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and chopped spinach, sautéing for another 2 to 3 minutes until the spinach is mostly wilted. Remove from heat and transfer the mixture to a large bowl to cool slightly.
- Blend Egg Mixture: In a blender, combine the eggs, full fat cottage cheese, heavy cream, cornstarch, kosher salt, and freshly ground black pepper. Blend until the mixture is completely smooth and creamy.
- Combine Mixtures: Pour the blended egg mixture into the bowl containing the sautéed spinach and onion. Add the finely chopped sun-dried tomatoes, crumbled 3 ounces of feta cheese, and 1 tablespoon of freshly chopped dill. Stir gently to combine everything evenly.
- Prepare Baking Dish: Grease a 7×11 or 9×9 inch oven-safe pan (avoid glass dishes as they cook unevenly). Spread the diced frozen potatoes or hashbrowns in a single even layer on the bottom of the pan. Pour the egg and vegetable mixture evenly over the potatoes, spreading it out smoothly. Crumble the remaining 1 ounce of feta cheese over the top.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the eggs are fully set. To check doneness, insert a toothpick or knife into the center; it should come out clean without liquid egg. Once done, remove from oven and let sit for 5 to 10 minutes before slicing.
- Serve: Cut into 6 servings and top each piece with additional minced fresh dill for a bright, fresh finish. Serve warm and enjoy your delicious egg bake.
Notes
- Use oil from the sun-dried tomato jar for added flavor and richness.
- Using a blender for the egg mixture creates a smooth, fluffy texture.
- Avoid glass baking dishes as they can cause uneven cooking.
- The cornstarch helps thicken the mixture and improve the bake’s texture.
- Letting the bake rest after removing from oven allows it to set completely for easy slicing.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
