Description
This Cottage Cheese and Veggie Egg Bake is a delicious and nutritious dish perfect for breakfast or brunch. Packed with protein and colorful vegetables, it’s easy to make and great for feeding a crowd.
Ingredients
Units
Scale
Eggs
- 12 eggs
Cottage Cheese
- 1 1/2 cups cottage cheese
Veggies
- 8 oz mushrooms, sliced
- 1 1/2 cups bell peppers, diced
- 4 green onions, diced
- 1 Tbsp butter
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
- Sauté Veggies: Sauté mushrooms and bell peppers in butter, salt, and pepper.
- Prepare Eggs: Crack eggs into a bowl, whisk until combined.
- Add Ingredients: Add cottage cheese and sautéed veggies. Stir to combine.
- Season: Mix in green onions, season with salt and pepper.
- Prepare Pan: Spray a 9×13 pan with olive oil, pour in the egg and veggie mixture.
- Bake: Bake at 375°F for 40-45 minutes. Cover with foil if eggs brown on top.
- Serve: Serve warm and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 315mg
