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Veggie-Packed Cottage Cheese Egg Bake

Veggie-Packed Cottage Cheese Egg Bake
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The Veggie-Packed Cottage Cheese Egg Bake is a protein-rich, wholesome dish combining creamy cottage cheese, fresh vegetables, and eggs. Perfect for breakfast, brunch, or an effortless dinner, this bake offers a vibrant blend of flavors, textures, and nutrients that fuel your body and satisfy your taste buds. It’s versatile, make-ahead friendly, and easily customizable to suit any dietary preference.

Ingredients

Scale

Egg Mixture

  • 6 large eggs
  • 1 cup full-fat cottage cheese
  • Salt and pepper, to taste

Vegetables

  • 1 cup diced bell peppers (any color)
  • 2 cups fresh spinach, roughly chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved

Other

  • 2 tablespoons olive oil or cooking spray (for sautéing and greasing)
  • Fresh herbs (parsley, chives, or basil), optional, for garnish
  • Optional toppings: shredded cheddar, mozzarella, or feta cheese

Instructions

  1. Prep the Veggies: Chop bell peppers, onion, spinach, and cherry tomatoes into bite-sized pieces. In a lightly oiled pan over medium heat, sauté the onion and garlic until softened. Add bell peppers and spinach, cooking until just wilted and fragrant to bring out natural sweetness and soften veggies.
  2. Mix the Eggs and Cottage Cheese: In a large bowl, whisk together eggs and cottage cheese until smooth. Season with salt and pepper to taste, forming a creamy, protein-rich base for the bake.
  3. Combine and Pour: Fold sautéed vegetables and fresh cherry tomatoes into the egg mixture, mixing gently to distribute ingredients evenly. Pour the combined mixture into a greased baking dish, spreading it out evenly for uniform cooking.
  4. Bake Until Set: Preheat oven to 350°F (175°C). Bake for 30-35 minutes until the egg bake is set, lightly golden on top, and a toothpick inserted in the center comes out clean. Let cool for a few minutes before slicing.
  5. Garnish and Serve: Finish with fresh herbs and optional shredded cheese. Serve warm as a satisfying and hearty meal perfect for any time of day.

Notes

  • Cut vegetables into uniform pieces for even cooking.
  • Lightly sauté veggies to maintain texture and avoid sogginess.
  • Use room temperature eggs for a better texture.
  • Full-fat cottage cheese provides a creamier, richer bake.
  • Allow bake to rest for 5-10 minutes after baking for easier slicing and improved flavor melding.
  • Leftovers keep for up to 3 days refrigerated; flavors deepen after a day.
  • This bake can be frozen for up to 2 months; thaw overnight before reheating.
  • Reheat in oven at 325°F (160°C) for 10-15 minutes or microwave on medium power for 1-2 minutes.

Nutrition

Keywords: egg bake, cottage cheese, vegetarian, high protein, gluten free, breakfast casserole, healthy dinner, make ahead

Find it online: https://homemademealz.com/veggie-packed-cottage-cheese-egg-bake/