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"Kitchen Sink" Egg Bake

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“I call this "Kitchen Sink" because it really will absorb just about anything you have on hand -- be creative! Just about any cooked meat or sausage works, and you can add extra vegies or leftover potatoes (cut bite-size). Any choice of cheese works, too -- just use your imagination to choose seasoning accordingly. Depending on what cheese and meat is used, this can also be very low calorie. And so EASY. Sometimes I combine the meat with everything else, then serve at room temperature in small squares as finger food at a party or picnic.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Thaw spinach, and squeeze out as MUCH moisture as possible.
  3. Beat the eggs in medium bowl.
  4. Stir in the cottage cheese, grated cheese, spinach and seasonings; stir until mixed thoroughly.
  5. (Note: Seasoning depends on choice of cheese& meat. E. g. for Swiss w ham or chicken, use 1/4 tsp. nutmeg; for cheddar or jack w/ anything, use cumin, oregano and chili powder, or Italian seasoning.) Lightly spray glass 13x9 pan w/ olive oil or PAM.
  6. Distribute meat/chicken/ham (whatever1) evenly over bottom of pan.
  7. Pour cottage cheese mixture over meat; push w/ spatula to distribute evenly.
  8. Top with extra grated cheese if desired.
  9. Sprinkle top w/ toasted wheat germ.
  10. Bake 45-50 minutes, until set and slightly brown at edges.
  11. Let sit a few minutes out of oven before serving.
  12. Serve hot or at room temperature.

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