Cottage Cheese Florentine Egg Bake
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Cottage Cheese Florentine Egg Bake

Prep: 15 minutes
Bake: 30 minutes • Serves: 8

Nonstick cooking spray
1 package (20 ounces) sweet Italian turkey sausage, casings removed
2 cups packed baby spinach
1-1/2 cups shredded Havarti cheese
1/2 cup finely chopped yellow onion
8 large eggs
2 cups 4% milkfat small curd cottage cheese
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground black pepper

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. In large skillet, cook sausage over medium-high heat 8 minutes or until browned, breaking up sausage with side of spoon; transfer to paper towel-lined plate.

2. In large bowl, toss spinach, 1/2 cup Havarti cheese, onion and sausage; spread in prepared dish. In same large bowl, whisk eggs, cottage cheese, flour, baking powder and pepper; pour over spinach mixture and sprinkle with remaining 1 cup Havarti cheese.

3. Bake egg bake 30 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Makes about 8 cups.

4. Cut egg bake into 8 squares.

Approximate nutritional values per serving (1 square):
316 Calories, 17g Fat, 8g Saturated Fat, 254mg Cholesterol, 732mg Sodium,
14g Carbohydrates, 1g Fiber, 9g Sugars, 5g Added Sugars, 27g Protein


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