Our bodies need protein in the morning to start the day strong - this recipe goes above and beyond by adding all the goodness of ground seeds to your high-protein breakfast! This egg and cottage cheese bake is super easy to make and requires minimal clean-up. You can even roll these one-pan-wonders into your meal prep routine if you don’t have time to make AND eat a healthy breakfast every morning. This recipe is also extremely versatile, leaving room for countless additions and substitutions to fit every dietary need/preference.

Ingredients: (Makes 1 serving)

• 1 Tortilla (10-inch)

• 2 Large Eggs

• 1/2 Cup Cottage Cheese

• 2 Tbsp. Greek Inspired Seed Blend

• 1 1/2 Cups Baby Spinach

• Salt & Pepper (to taste)

Pre-heat oven to 375°F. Lightly grease an 8-9” round baking dish or oven-proof skillet with butter, or line with parchment paper. Place tortilla in baking dish and lightly press to fit tortilla to the shape of the dish. Add eggs, cottage cheese, and seeds to the middle of the tortilla “bowl”. Mix gently with a spoon until combined, being careful not to break the tortilla. If you are worried about breaking the tortilla, mix these ingredients in a separate bowl before adding to the baking dish (just means a bit more to clean up later). Gently fold in the spinach and any other extra ingredients you desire (mustard, chili flakes, pickled onions, fresh herbs, etc.), again being careful not to rip the tortilla on the bottom or sides of the dish.

Bake at 375°F for 10-15 minutes, or until center is firm. Remove from oven and allow to cool for 2-3 minutes before cutting. You can cut directly in the dish or transfer to a cutting board first, just be careful not to damage your baking dish!

We prefer to enjoy this healthy breakfast bake while warm, straight out of the oven, but you can also allow it to cool and serve cold if you prefer. If you don’t eat it right away, tightly wrap fully cooled breakfast bakes in plastic film and store in the refrigerator up to 5 days. They can be rewarmed in the microwave (2-3 minutes) or in the oven (5-10 minutes at 350°F).

Nutrition info (per serving): 530 Calories, 27g Fat, 40g Carbs, 13g Fiber, 34g Protein.

If you are Seed Cycling, each serving contains a full day’s worth of ground flax and pumpkin seeds. No substitutions or extra work necessary, just enjoy this satisfyingly healthy breakfast to get your daily seeds in!

This recipe can easily fit a range of dietary needs. It works well with gluten-free tortillas (tested by HKF) and vegan eggs or dairy-free cottage cheese substitutes could be used if desired.