Ingredients for Kitchen Sink Egg Bake
- Eggs
- Cottage cheese
- Shredded cheddar cheese
- Frozen chopped spinach, thawed and moisture squeezed
- Beef (to be used as 'cooked meat', no specific quantity provided)
- Salt
- Pepper
- Herbs (not specified in recipe)
- Garlic powder
- Cooking spray, lightly
- Toasted wheat germ
- Cooked ham (no specific quantity provided)
- Cooked bacon (no specific quantity provided)
- Cooked sausage (no specific quantity provided)
- Cooked chicken (no specific quantity provided)
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How to Make Kitchen Sink Egg Bake
- Preheat oven to 325°F (160°C).
- Thaw frozen spinach completely. Squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
- In a medium bowl, whisk the eggs until light and frothy.
- Stir in the cottage cheese, shredded cheddar cheese, spinach, salt, pepper, and garlic powder. Mix until thoroughly combined.
- Lightly spray a 13x9 inch glass baking dish with cooking spray.
- Evenly distribute the cooked meat (ham, bacon, sausage, or chicken) across the bottom of the prepared baking dish.
- Pour the cottage cheese and egg mixture evenly over the meat.
- Gently push the mixture with a spatula to ensure even distribution.
- If desired, sprinkle the top with extra shredded cheese.
- Sprinkle toasted wheat germ over the cheese.
- Bake for 45-50 minutes, or until the egg bake is set and lightly browned around the edges. A knife inserted into the center should come out clean.
- Let the egg bake sit for a few minutes after baking before slicing and serving.
- Serve hot or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
153g
Carbs
3g
