Description
This Cottage Cheese Egg Bake is a protein-packed breakfast that’s both filling and nutritious. With a blend of eggs, cottage cheese, fresh vegetables, and cheese, it’s a flavorful, satisfying dish that can be enjoyed for any meal of the day.
Ingredients
Scale
- 6 large eggs
- 2 cups cottage cheese (low-fat or full-fat)
- 2 cups chopped vegetables (spinach, bell peppers, tomatoes, etc.)
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Fresh herbs (chives, parsley, etc.)
Instructions
- Preheat the Oven:
Preheat the oven to 350°F (175°C). - Prepare Vegetables:
Chop and sauté your vegetables (e.g., bell peppers and spinach) for 5 minutes until softened. - Mix Eggs and Cottage Cheese:
Whisk eggs in a bowl, then stir in cottage cheese, herbs, salt, and pepper until smooth. - Combine and Pour:
Gently fold in the sautéed vegetables, then pour the mixture into a greased 9×13-inch baking dish. - Add Cheese:
Sprinkle shredded cheese on top. - Bake:
Bake for 30–35 minutes, until set and lightly browned on top. Check doneness with a toothpick.
Notes
- Vegetable Variations: Feel free to mix and match vegetables based on your preferences or what’s in season.
- Herb Options: Fresh herbs like basil, oregano, or thyme can add extra flavor.
- Cheese: For extra richness, try using a combination of cheddar and mozzarella for a gooey, melty texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 220
- Sugar: 4g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g