Spinach Feta Meal-Prep Egg Bake

Ingredients

• 10 Each large eggs - 10 (count)
• 1 Cup cottage cheese - 1 cup
• 0.75 Cup feta cheese, crumbled - 3/4 cup, crumbled
• 5 Ounce fresh baby spinach, chopped - 5 ounces, chopped
• 1 Cup red bell pepper, diced - 1 cup, diced
• 0.5 Cup scallions, sliced - 1/2 cup, sliced
• 2 Tablespoon fresh dill, chopped - 2 tablespoons, chopped
• 1 Tablespoon olive oil - 1 tablespoon, Divided between coating the baking dish and sautéing the vegetables.
• 0.5 Teaspoon fine salt - 1/2 teaspoon
• 0.25 Teaspoon black pepper - 1/4 teaspoon

Instructions

1. Preheat and prep vegetables

   1. *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*.

2. Sauté pepper and scallions

   2. 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*.

3. Wilt spinach

   3. 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*.

4. Whisk egg mixture

   4. In the mixing bowl, whisk the eggs, cottage cheese, salt, and black pepper until *well combined* and the eggs are *fully broken up*.

5. Assemble the bake

   5. 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*.

6. Bake until set

   6. 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.

7. Cool, portion, and store

   7. 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*.