Description
This Cottage Cheese Egg Bake with Veggies is a delicious and nutritious breakfast or brunch option. Packed with protein and veggies, it’s a satisfying dish that’s easy to make.
Ingredients
Units
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Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 5–6 cups spinach (about 6 ounces)
- 12 eggs
- 1 1/2 cups reduced-fat cottage cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 5–10 dashes of hot sauce
- Black pepper to taste
- 1/4 cup chives, sliced
- Non-stick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
- Sauté vegetables: In a pan over medium heat, sauté the red pepper and onion in olive oil until softened. Add spinach and cook until wilted.
- Prepare egg mixture: In a large bowl, whisk together eggs, cottage cheese, sautéed vegetables, garlic powder, salt, hot sauce, and black pepper.
- Bake: Spray a 9×13 baking pan with non-stick spray. Pour in the egg mixture and bake for 40-45 minutes.
- Cool and serve: Allow the bake to cool, pat dry if needed, sprinkle with chives, slice, and enjoy!
Notes
- Test the doneness of the bake with a fork – it should come out clean when done.
- Feel free to customize with your favorite veggies like tomatoes, mushrooms, or broccoli.
- Option to use full-fat cottage cheese for a richer dish.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 320mg
