I remember the first time I tried making egg bake. The eggs themselves were airy and crispy rather than fluffy. It was then I realized egg bakes require a BINDER. An ingredient that ties everything together and keeps the eggs fluffy. You’ll usually find this to be a heavy cream. I have found an alternative that is more flavorful, contains less saturated fat, and also contains more protein!

---

Ingredients:

• 6 eggs
• 1/3 c cottage cheese (non-fat)
• 2 links chicken apple sausage , sliced
• 2 c. Of your favorite vegetables (I used broccoli and bell peppers).
• 1/2 c. shredded cheese
• 1 clove garlic, minced

---

Instructions:

1. Spray an 8×8 dish with cooking spray (muffin tins also work)!
2. Heat cooking oil in a skillet on medium heat. Add vegetables of choice. Sautee for about 10 mins adding garlic within the last 3-5.
3. In a large bowl, beat eggs, add cottage cheese, veggies, chicken sausage, and 1/4 c. of cheese.
4. Season with your favorite seasonings, pepper, dried Italian herbs, etc.
5. Pour in 8×8 pan or individual muffin tins
6. Top with remaining cheese
7. Bake in 400 degree oven for about 30 minutes
8. Let cool, enjoy immediately, or cut into squares and store for the week!

---

Happy eating!

xx,

M