Description
This Cottage Cheese and Egg Bake is a delightful blend of creamy cottage cheese, fluffy eggs, and vibrant bell peppers. Perfect for a quick meal or a comforting breakfast, it’s both healthy and satisfying, sure to please everyone at the table.
Ingredients
Scale
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 1 small onion diced
- 1 tablespoon butter or olive oil
- 1½ cups cottage cheese
- 6 large eggs
- ¼ cup milk
- ½ cup shredded mozzarella or cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried herbs like parsley or chives, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9″x13″ inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced bell peppers and onions, cooking for about 5 minutes until softened.
- In a mixing bowl, combine the cottage cheese, eggs, milk, salt, pepper, and optional herbs. Mix until smooth.
- Fold in the sautéed vegetables and shredded cheese until evenly incorporated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes until the top is lightly golden and the center is set.
- Let it cool for a few minutes, then cut into squares and serve warm with toast and fresh fruit.
Notes
Leftovers can be stored in the refrigerator for up to 3 days.
For added flavor, try using different herbs or spices according to your preference.
This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg