Description
This Cottage Cheese Egg Bake is a delightful blend of eggs, cottage cheese, and vibrant vegetables. It’s a simple, healthy option that makes for a quick dinner or a satisfying breakfast. Perfect for meal prep or when you’re craving comfort food!
Ingredients
Scale
- 12 large eggs
- 1 cup (225 g) cottage cheese
- salt to taste
- pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons (30 ml) olive oil
- 1 onion, chopped
- 1 bell pepper, diced
- 7 oz (200 g) mushrooms, sliced
- 2 cups (60 g) spinach, chopped
- 1½ cups (150 g) mozzarella, shredded
- 2 tablespoons parmesan, for topping (optional)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish with olive oil or butter.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion, diced bell pepper, and sliced mushrooms. Cook for 8-10 minutes until the vegetables are tender and moisture has evaporated.
- In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well blended.
- Add shredded mozzarella, chopped spinach, and the cooked vegetable mixture to the egg blend. Mix until combined.
- Pour the mixture into the prepared baking dish and spread evenly. Optionally, sprinkle parmesan cheese on top. Bake for 25-30 minutes until the center is set and the top is slightly golden.
- Allow the casserole to cool for 10-15 minutes before slicing for easier serving. Enjoy warm or at room temperature.
Notes
For added flavor, consider including herbs like basil or thyme.
This dish can be made ahead and reheated for effortless meals.
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 215 mg