Description
A cozy and versatile egg bake packed with cottage cheese and veggies, perfect for meal prep and satisfying breakfast.
Ingredients
Scale
- 10 large eggs
- 1 and 1/2 cups cottage cheese (2% or full fat)
- 1 cup shredded cheese (cheddar or blend, gluten-free if needed)
- 1 to 2 bell peppers, diced
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 small zucchini, diced (or swap for mushrooms)
- 1 small onion, diced
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking veggies)
- Optional flavor boosts: smoked paprika, Italian seasoning, pinch of red pepper flakes
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- In a skillet, warm olive oil over medium heat; add onion and bell pepper, cooking for 3-4 minutes until softened. Add zucchini and garlic, cooking for 2 more minutes, and then stir in spinach until wilted. Remove from heat.
- In a large bowl, whisk together eggs, cottage cheese, shredded cheese, salt, pepper, and any seasonings.
- Spread the cooked veggies in the greased baking dish, pour the egg mixture on top, and gently stir.
- Bake for 30-40 minutes until the center is set and edges are lightly golden. Let rest for 10 minutes before slicing.
Notes
Best reheated. Can be made ahead or stored in the fridge for up to 4 days. Freeze sliced portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 220mg
Keywords: cottage cheese, egg casserole, gluten-free, breakfast, meal prep