Description
This protein-packed vegetable egg bake combines fluffy eggs with cottage cheese, cheddar, and a medley of fresh vegetables. Perfect for breakfast, brunch, or a healthy meal prep option.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Romano or Parmesan cheese
- 1 zucchini, chopped and drained
- 1 cup broccoli florets, steamed or roasted
- 1 cup fresh spinach, chopped
- ½ cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1 tablespoon hot pepper sauce (optional)
- Salt and black pepper, to taste
- Cooking spray for the baking dish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 11×7-inch baking dish.
- In a large bowl, whisk the eggs, then mix in the cottage cheese, cheddar, Romano, hot sauce, salt, and pepper.
- Stir in the chopped vegetables (zucchini, broccoli, spinach, carrots, and cherry tomatoes).
- Pour the mixture into the prepared baking dish.
- Bake uncovered for 45–50 minutes, until a knife inserted in the center comes out clean.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
Customize with your favorite veggies or proteins like bell peppers, mushrooms, cooked sausage, or jalapeños. Great for make-ahead meals—just reheat and serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American