Green Chile Cheese Protein Egg Bake
A zesty protein packed egg bake with a surprise ingredient!
Equipment
- 1 blender
- Measuring cups and spoons
- 1 13" x 9" baking dish
- 1 mesh strainer
Ingredients
- 1 32 oz container of egg whites
- 1½ cups low-fat cottage cheese
- 1½ cups green chile salsa diced green chiles or salsa verde will also work
- 1½ cups shredded cheese I like fiesta blend
Instructions
- Preheat oven to 350°F
- Strain the water off of the cottage cheese using the mesh strainer. Use the back of a spoon to push the curds down to squeeze out as much water as possible.
- Combine strained cottage cheese, the whole carton of egg whites, and salt in the blender and blend until smooth, about 15 seconds.
- Spray the 13" x 9" baking dish generously with nonstick spray and pour the green chile salsa/salsa verde into the bottom of the baking dish, followed by the egg white, cottage cheese mixture.
- Bake for 30 minutes, and pull out of the oven and sprinkle shredded cheese evenly over the top, return to the oven and bake for another 20-30 minutes until the center barely jiggles.
- Remove from the oven and allow to cool for 10 minutes before slicing into 12 even squares. Serve with cilantro, more green chiles, Greek yogurt, and/or salsa.
- Refrigerate leftovers in an airtight container for 3-5 days or freeze for up to 3 months.
Nutrition
Serving: 1servingCalories: 107kcalCarbohydrates: 3gProtein: 15gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 419mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 785IUVitamin C: 6mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!