47m$12.63Spinach 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.
- Rating
- 4 stars from 1 rating
- Energy
- 232 calories per serving
- Protein
- 19.2 g per serving
- Carbs
- 5.1 g per serving
- Fat
- 15.2 g per serving
- Sodium
- 666 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
feta cheese, crumbled
0.75 Cup
Private Selection® Traditional Feta Crumbles
66%
fine salt
0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
fresh baby spinach, chopped
5 Ounce
Simple Truth Organic® Baby Spinach
100%
cottage cheese
1 Cup
Kroger® 4% Milkfat Small Curd Cottage Cheese
50%
red bell pepper, diced
1 Cup
Organic Fresh Red Bell Pepper
67%
fresh dill, chopped
2 Tablespoon
Simple Truth Organic® Baby Dill
14%
large eggs
10 Each
Kroger® Grade A Large White Eggs
83%
scallions, sliced
0.5 Cup
Green Onions
50%
black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
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-0.75 cups
- scallions-0.5 cups
- fresh dill-2 tbsp
- olive oil-1 tbsp
- fine salt-0.5 tsp
- black pepper-0.25 tsp
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 for 28 to 32 minutes, until the center is set, the edges are lightly golden, and a knife inserted in the middle comes out clean.
Use oven mitts when handling the hot baking dish.
Let the egg bake cool for 10 minutes before slicing into 6 portions. For meal prep, cool completely, refrigerate in airtight containers for up to 4 days, and reheat individual slices in the microwave until hot throughout.
Refrigerate leftovers within 2 hours of baking.
Reheat prepared portions to 165°F before serving.
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