High-Protein Cottage Cheese Egg Bake
Servings: 3 servings
Ingredients
- 8 ounces fresh broccoli florets large florets cut in half. See not below if using frozen broccoli
- 4 eggs
- 2 ½ tablespoons whole milk (2%, 1%, skim fat content also work)
- ⅛ teaspoon pepper
- 1 tablespoon butter
- 10 ounces can cream of chicken soup or make a batch of homemade chicken condensed soup.
- ½ cup cottage cheese
- 1 tablespoon flour or substitute with gluten-free flour or cornstarch
- 1 to 2 teaspoons fresh tarragon leaves chopped
- ¾ cup breadcrumbs or gluten-free panko
- 1 tablespoon butter melted
Instructions
Cook Broccoli
- In 8-inch skillet, bring water to boil over high heat. Add broccoli to skillet and sprinkle with salt. Cover skillet with lid and reduce heat to medium-low. Cook broccoli for 4 minutes. Use oven mitts to carefully remove lid from skillet. Use wooden spoon to gently toss broccoli. Cover skillet and cook until broccoli is bright green and crisp-tender, 3 to 5 minutes. Using oven mitts, carefully remove lid. Cook until remaining liquid evaporates, about 1 minute. Turn off heat and slide skillet to cool burner. Remove broccoli and arrange in a greased loaf pan or individual ramekins.
Prepare Eggs
- In a blender, combine eggs, milk, and pepper. Blend until frothy. Melt butter in the empty 8-inch skillet. Pour in egg mixture and cook gently until just set but still glossy, lifting and turning with a spatula. Spoon eggs over broccoli.
Cottage Cheese Cheese Sauce
- Rinse blender. Add soup, cottage cheese, flour, and tarragon. Blend until smooth. Transfer mixture to a saucepan and cook until thick and bubbly. Pour sauce over eggs.
- Mix melted butter with breadcrumbs and sprinkle on top. Bake uncovered at 350°F for 20 minutes. Serve.
Notes
If you choose to use frozen broccoli, cook in microwave according to the package directions. Place broccoli in greased loaf pan or ramekins and continue with the step "preparing eggs".