Sun-Dried Tomato Cottage Cheese Egg Bake
This flavorful sun-dried tomato cottage cheese egg casserole is a delicious, filling breakfast—and definitely an upgrade from a frittata. Garlicky sun-dried tomatoes, fresh dill, and tangy feta layer in rich, savory flavor. Blending the eggs and cottage cheese with a splash of cream results in a soft, custardy texture, while frozen diced hashbrowns are used as a base to make things easy. Yum!
Yield: 6 to 8 servings
Ingredients
- 1 1/2 tablespoons of the oil from your jar of sun-dried tomatoes
- 1 medium onion or 1/2 a large onion, diced
- 3 cloves garlic, minced
- 2 1/2 cups baby spinach, coarsely chopped
- 7 large eggs
- 3/4 cup full fat cottage cheese
- 1/4 cup heavy cream
- 1 1/2 tablespoons cornstarch
- 3/4 teaspoon kosher salt*
- 10 cracks freshly ground pepper
- 3/4 cup finely chopped sun-dried tomatoes in oil
- 4 ounces feta cheese, divided
- 1 tablespoon freshly chopped dill + more for finishing
- 1 1/2 cups diced frozen potatoes/hashbrowns
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Heat a saute pan over medium heat. Add oil, swirl pan, then add onion and a pinch of salt. Cook for 6-7 minutes, stirring a few times, until onion is translucent and has shrunk a bit. Then add garlic and spinach, and saute for 2 to 3 more minutes, until spinach is mostly wilted. Remove pan from heat and move the mixture into a large bowl to cool a few minutes.
- Now you'll use a blender. Add eggs, cottage cheese, cream, cornstarch, salt, and pepper. Blend until smooth.
- Pour into the bowl with the spinach mixture, and add sun-dried tomatoes, 3 ounces feta cheese that you crumble lightly while it's going into bowl, and fresh dill.
- Grease a 7x11 OR 9x9 inch pan (do not use glass, they don't cook evenly). Add potatoes to pan in a single layer. Then pour egg and veggie mixture evenly over potatoes. Finish with remaining 1 ounce of feta cheese, crumbling lightly onto top.
- Bake for 45-50 minutes, until eggs are set. I test this by poking a toothpick into the center and making sure it is not liquid-y, but just cooked through. Let cool 5 to 10 minutes before serving, then serve each slice with minced fresh dill.
