This is a riff on the breakfast my kids eat almost every day—fluffy eggs blended with cottage cheese. It’s super silky, and would be a great high-protein base for a quiche-like breakfast. Add whatever fillings you like (cheese, veggies, sausage, etc.) to really make it your own. You’ll be serving this on repeat on weekends!
Ingredients
6 pieces filo dough, thawed if frozen
9 large eggs
½ cup cottage cheese
½ teaspoon salt
¼ cup cream cheese
¼ cup wholemilk
¾ teaspoon baking soda
¼ cup shredded mozzarella
Directions
Preheat the oven to 350°F and line a 9” pie pan with parchment paper.
Place one piece of filo on a clean surface and spray with avocado oil. Layer another piece on top, spray again, and repeat with the remaining filo dough.
Arrange the filo dough at the bottom of the cake pan, folding any overhanging bits into the pan.
Add the eggs, cottage cheese, salt, cream cheese, milk, and baking soda to a blender and pulse until completely smooth.
Pour the egg mixture over the dough and top with cheese.
Bake for 45 minutes, until the top is golden and the middle is fully set.
