Roasted Asparagus Cottage Cheese Egg Bake

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Roasted Asparagus Cottage Cheese Egg Bake

This roasted asparagus cottage cheese egg bake is an easy recipe that’s herby with roasted mushrooms, baby spinach, feta, parsley and chives.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For asparagus and mushrooms

1/2 pound asparagus, ends trimmed and cut into 1/2-inch lengths
8 ounces baby bella or cremini mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 scallion, thinly sliced

For egg and cottage cheese base

6 large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup 2% - 4% or full fat cottage cheese
1 cup torn baby spinach
1/3 cup crumbled feta
1 tablespoon minced chives
1 tablespoon chopped parsley

Instructions

Preheat the oven to 425 degrees F with a sheet pan on the middle rack.
In a large bowl, toss the asparagus and mushrooms with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Carefully spread the asparagus and mushrooms across the hot sheet pan. Roast for 12-15 minutes, flipping halfway through roasting. The asparagus should be bright green and the mushroom should be lightly browned. Take them out of the oven and toss the vegetables with garlic and scallions on the pan.
Reduce the oven temperature to 375 degrees F. Lightly grease a 9-inch pie dish with oil.
In a large bowl, whisk together the eggs, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cottage cheese.
To assemble the egg bake, spoon about 3/4 of the roasted asparagus & mushrooms, half the spinach, half the feta cheese and half the herbs into the pie dish.
Pour in the egg mixture. Top with the remaining asparagus & mushrooms, spinach, feta, chives and parsley.
Bake for 40-45 minutes until just set in the middle and lightly browned on top.

Notes

Instead of feta, you can use a shredded cheese such as cheddar or mozzarella, parmesan cheese or crumbled goat cheese.

Let leftovers cool to room temperature before you store them. Keep them in an airtight container in the refrigerator up to 4 days. You can serve them cold. Or let them sit out, so they warm up to room temperature. You can reheat slices in a quick 10-12-second blast in the microwave.

To save leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight before reheating, as desired.

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