Tender chicken, spinach, and sweet pepper turn this egg bake into an easy breakfast or light supper. Blended cottage cheese disappears into the eggs, giving a creamy texture without a heavy sauce. Bake it in a small square dish, let it settle, and cut into generous pieces. It is also a useful way to give leftover cooked chicken a new purpose.
Serves 4 • Prep: 15 minutes • Bake: 30–40 minutes • Rest: 10 minutes • Total: about 1 hour
Ingredients
- 6 large eggs
- 1 cup (225 g) cottage cheese
- 2 tablespoons milk
- 1 teaspoon olive oil, plus a little for the dish
- 1 small red bell pepper, diced
- 2 packed cups fresh spinach, roughly chopped
- 1½ cups (about 200 g) cooked chicken, diced or shredded
- ¾ cup (85 g) shredded cheddar, divided
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
Instructions
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