Description
A delicious and protein-packed egg bake featuring cottage cheese and fresh vegetables, perfect for brunch or meal prep.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 cup chopped vegetables (bell peppers, spinach, onions, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- Fresh herbs (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, crack the six eggs and whisk until combined. Add cottage cheese, salt, pepper, garlic powder, and onion powder. Mix well.
- Gently fold in chopped vegetables and shredded cheese.
- Grease a baking dish with olive oil or cooking spray and pour in the egg mixture.
- Bake in the preheated oven for about 30 minutes or until the edges are golden and the center is set.
- Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh herbs and serve warm.
Notes
This recipe can be customized with different vegetables and cheeses. For a vegan option, use egg substitutes or silken tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg