Cottage Cheese Egg Bake with Veggies
This cottage cheese egg bake with veggies is a total crowd-pleaser! This breakfast casserole is loaded with easy to find, nutritious ingredients that will leave you feeling happy and full.
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1 yellow onion diced
- 5-6 cups spinach (about 6 ounces)
- 12 Eggs
- 1 ½ cups reduced fat cottage cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 5-10 dashes of hot sauce
- black pepper to taste
- ¼ cup chives sliced
- non-stick coking spray
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the olive oil to a pan over medium heat. When hot, add the red pepper and onion. Sauté for 5-8 minutes until they being to soften.
- Add in the spinach and sauté until it wilts. Turn off the heat.
- Crack the eggs into a large bowl. Whisk together.
- Add in the cottage cheese, sautéed peppers, onions, spinach, garlic powder, salt, hot sauce and black pepper to the eggs. Whisk together until combined.
- Spray a 9x13 baking pan with non-stick cooking spray.
- Add the egg mixture to the baking pan.
- Bake for 40-45 minutes.
- Remove from the oven and allow it to cool for 10-15 minutes so it finishes setting. Pat dry with a paper towel to remove excess moisture.
- Sprinkle with chives and slice in 12 pieces and enjoy!
Notes
- Test the egg bake to see if it's done with a fork. If the fork comes out clean then it is likely set and ready to take out of the oven.
- Feel free to use your favorite vegetables such as tomatoes, mushrooms or broccoli.
- Use full-fat cottage cheese if desired.
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