This recipe was sent to me by my friend Kara (hi, Kara!!!). The first time I made this, the only change I made was omitting 1 teaspoon of garlic salt from the recipe. This is fantastic and a great choice if you want something that is a little different than the usual egg breakfast bakes. The consistency of this is like that of a quiche, but there is no actual crust.
I made the egg bake again this morning and I've made a few changes that I think make it a little easier and a little better. Next time I make this I will also add a cup or so of diced fresh mushrooms. It may be clear by now that I am a relentless recipe tinkerer.
-2 cups rice, cooked (I use Trader Joe's frozen packs of brown rice--no cleanup!)
-1/2 stick butter, melted (I used unsalted)
-16 oz. cottage cheese, small curd
-1 envelope Knorr Leek Soup mix
-1/4 teaspoon black pepper
-1 package (16 oz. bag) frozen chopped spinach, thawed, drained and squeezed of excess water
-1/2 cup grated parmesan cheese
In a large bowl, beat the eggs, then add the cooked rice, melted butter, cottage cheese, soup mix, pepper, drained spinach and mix together.
Sprinkle the grated Parmesan cheese over the bottom of a 13x9" greased baking dish to make the "crust". Spread the egg mixture in the dish, covering all the cheese.
Cover and refrigerate overnight (I didn't have time to do this the first time I made it, and I just baked a few minutes longer). Remove from refrigerator 30 min. prior to baking. Bake uncovered at 325 degrees for 40-50 minutes. Cool 15-20 min. before cutting.