Cottage Cheese and Egg Bake

Ingredients

butterunsalted

Veganolive oil

1/3 tbsp1/3 tbsp

cremini mushroomssliced

2 2/3 oz

kosher salt

0.17 tsp

eggslarge

Egg-freeflax eggmix and let sit 15 min before using

4 large4 large (12 tbsp ground flaxseed + 36 tbsp water)

cottage cheesewhole milk

Veganfirm tofu drained and blendedblend with lemon juice and olive oil for creaminess

1/2 cup1/2 cup

cheddar cheeseshredded

Vegannutritional yeastmix with squeeze of lemon for umami

1/3 cup1/3 cup

garlic powder

0.17 tsp

paprika

0.17 tsp

black pepper

0.08 tsp

baby spinachchopped

2/3 cup

cooking spray

as needed

Method

1. 01Preheat oven to 375°F. Grease a 9x11 or 9x13 casserole dish with cooking spray or butter.
2. 02Heat butter in a 10-inch nonstick skillet over medium heat. Add mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set aside to cool.
3. 03Whisk eggs in a large bowl until well beaten.
4. 04Mix in cottage cheese, cheddar, garlic powder, paprika, and black pepper. Fold in cooled mushrooms and spinach.
5. 05Pour mixture into prepared dish. Bake 35-40 minutes until center is set and no longer jiggly.38 min
6. 06Cool 10 minutes. Slice and serve.10 min

Fits

• Vegetarian
• Gluten-free