Breakfast Casserole for Extra Protein

Trying to add more protein to my diet, I found a video on the internet that sounded interesting. So I tried it out. Unfortunately, I couldn't find the video again to confirm the exact amounts, so here's my version. If you cut it into 6 pieces, you can store them in a container in the refrigerator or freezer and warm one up each day for a high protein breakfast. One note - I doubled the cottage cheese called for to get some extra protein. It worked just fine. Feel free to tweak this any way you want. It would be easy to change this up whenever you want something a little different or have things in your fridge you need to use up. I didn't put in nutritional info as the ingredients you use might be different from what I used:


Ingredients:
One onion chopped
One red pepper chopped
4 ounces mushrooms, sliced
Bag of fresh baby spinach or regular spinach (8 or 10 oz)
12 eggs
16 ounce carton cottage cheese
Square of FETA cheese (around 7 oz)
About 1 tablespoon minced garlic in oil (or 1 or 2 cloves chopped garlic)
Preheat oven to 350 degrees
Sauté onion and red peppers for a few minutes in large frying pan.
Add mushrooms and garlic and continue for a few minutes.
Add garlic and stir. At this time I also added some onion powder, lemon pepper and paprika. About 1 teaspoon each or so.
Add all of raw spinach and cover. The recipe said to let it sit with heat off and it would wilt, but I found I needed to keep the flame on. Anyhow do whatever you need to do to slowly wilt it.
Crack eggs into a medium bowl and stir them up good. Add cottage cheese and more spices if you want (I did) and stir it all together.
When spinach is wilted, stir the onions, peppers and mushrooms together with it. Layer this into a greased 9 x 12 baking dish. Crumble the FETA cheese over this layer. Pour the egg mixture over it all. Trail a fork through the mixture back and forth a little to bring some of the fried vegetables to trail through the egg mixture, but not enough to mix it together.
Bake for around 40 minutes until it looks like the egg mixture is all cooked through.
When cool, you can cut it into six pieces for a good protein breakfast. When I made mine, I figured each portion had 26 grams of protein. Not as much as I hoped, but still good. And it was YUMMY!!!!