Spinach and Chicken Egg Bake

A protein-packed breakfast casserole loaded with lean diced chicken breast, fresh baby spinach, and whipped low-fat cottage cheese for a fluffy texture.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.98/serving

Dietary

• Gluten-Free
• Nut-Free
• Low-Calorie
• Low-Carb
• High-Protein
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat

Tags

• bake
• healthy
• comfort food

Ingredients

• 0.5 pound chicken breast (cooked, diced)
• 2 eggs (large)
• 1 cup liquid egg whites
• 0.5 cup low-fat cottage cheese (2% milkfat)
• 2 cup baby spinach (fresh, chopped)
• 0.5 cup red bell pepper (diced)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 0.5 teaspoon olive oil (for greasing baking dish)

Instructions

1. Preheat your oven to 375°F and lightly grease an 8x8-inch baking dish with 1/2 teaspoon olive oil.
2. In a medium bowl, whisk together 2 large eggs, 1 cup liquid egg whites, 1/2 cup low-fat cottage cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined.
3. Fold the 1/2 pound cooked diced chicken breast, 2 cups baby spinach, and 1/2 cup diced red bell pepper into the egg mixture.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 25 minutes at 375°F until the center is set and the edges are lightly golden.
6. Let cool for 5 minutes, slice into 2 equal portions, and serve.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 60 to 90 seconds.

Nutrition (per serving)

• Calories: 336
• Protein: 52.3 g
• Carbohydrates: 6.6 g
• Fat: 9.5 g
• Fiber: 2 g
• Sodium: 1102 mg
• Saturated Fat: 2.4 g
• Sugar: 3.3 g
• Cholesterol: 254 mg