Kitchen Sink Egg Bake Recipe

Ingredients for Kitchen Sink Egg Bake

• 6 large eggs
• 1 cup (225g) small curd cottage cheese
• Cheese
• Frozen Chopped Spinach
• Beef
• Salt
• Pepper
• Herbs
• Spices
• Olive Oil Flavored Cooking Spray
• 1/4 cup (20g) toasted wheat germ, for topping

How to Make Kitchen Sink Egg Bake

1. Preheat oven to 325°F (160°C).
2. Thaw frozen spinach completely. Squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
3. In a medium bowl, whisk the eggs until light and frothy.
4. Stir in the cottage cheese, shredded cheddar cheese, spinach, salt, pepper, and garlic powder. Mix until thoroughly combined.
5. Lightly spray a 13x9 inch glass baking dish with cooking spray.
6. Evenly distribute the cooked meat (ham, bacon, sausage, or chicken) across the bottom of the prepared baking dish.
7. Pour the cottage cheese and egg mixture evenly over the meat.
8. Gently push the mixture with a spatula to ensure even distribution.
9. If desired, sprinkle the top with extra shredded cheese.
10. Sprinkle toasted wheat germ over the cheese.
11. 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.
12. Let the egg bake sit for a few minutes after baking before slicing and serving.
13. Serve hot or at room temperature. Enjoy!