Spinach Feta Meal-Prep Egg Bake
A sliceable, high-protein vegetarian egg bake with spinach, feta, cottage cheese, red bell pepper, scallions, and dill. Make it ahead for easy gluten-free breakfasts all week.
- breakfast
- egg bake
- eggs
- family-friendly
- Gluten-Free
- high-protein
- meal-prep
- Vegetarian
- Rating
- 4 stars from 1 rating
Shopping options
Check ingredients to include themPackage used · most used first
fresh baby spinach, chopped · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
Details
large eggs · 10 Each
Kroger® Grade A Large White Eggs
83%
Details
red bell pepper, diced · 1 Cup
Fresh Red Hothouse Bell Pepper
67%
Details
feta cheese, crumbled · 0.75 Cup
Private Selection® Traditional Feta Crumbles
66%
Details
cottage cheese · 1 Cup
Kroger® 4% Milkfat Small Curd Cottage Cheese
50%
Details
scallions, sliced · 0.5 Cup
Green Onions
50%
Details
fresh dill, chopped · 2 Tablespoon
Simple Truth Organic® Baby Dill
14%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- large eggs-10 each
- cottage cheese-1 cup
- red bell pepper-1 cup
- fresh baby spinach-5 oz
- feta cheese-3/4 cup
- scallions-1/2 cup
- fresh dill-2 tablespoons
- olive oil-1 tablespoon
- fine salt-1/2 teaspoon
- black pepper-1/4 teaspoon
Preheat the oven to 375°F and lightly coat the baking dish with a small amount of the olive oil. Chop the spinach, dice the red bell pepper, slice the scallions, and chop the dill.
Keep fingertips tucked away from the knife blade while chopping and slicing vegetables.
Heat the remaining olive oil in the skillet over medium heat. Add the red bell pepper and scallions, then cook for 3 minutes until slightly softened.
Use caution around the hot skillet and oil to avoid splatter burns.
Add the spinach and cook for 1 to 2 minutes, stirring until just wilted. Remove the skillet from the heat and let the vegetables cool for 2 minutes.
In the mixing bowl, whisk the eggs, cottage cheese, salt, and black pepper until well combined and the eggs are fully broken up.
Stir in the cooked vegetables, feta cheese, and dill until evenly distributed. Pour the mixture into the prepared baking dish and spread it into an even layer.
Bake until the center is set and reaches 160°F (71°C). Allow about 28–32 minutes, or longer as needed; the edges should be lightly golden.
Use oven mitts when handling the hot baking dish.
Rest for 10 minutes, then portion into shallow containers and refrigerate promptly; reheat portions to 165°F (74°C). Refrigerate at 40°F (4°C) or below within two hours of baking, or within one hour above 90°F (32°C). Keep for up to four days.
Refrigerate leftovers within 2 hours of baking.
Reheat prepared portions to 165°F before serving.
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