Description
This hearty and nutritious egg bake combines the richness of cottage cheese with a medley of fresh vegetables and aromatic spices, creating a high-protein, low-carb breakfast or brunch option. Perfect for meal prep or feeding a crowd!
Ingredients
-
12 large eggs
-
1 cup cottage cheese
-
½ cup yellow onion, diced (about ½ an onion)
-
1 cup spinach, chopped
-
6 cherry tomatoes, diced (about ½ cup)
-
½ zucchini, diced or shredded (about ½ cup)
-
1 cup shredded parmesan cheese, divided
-
1 teaspoon garlic powder
-
½ teaspoon salt (more to taste)
-
¼ teaspoon black pepper (more to taste)
Instructions
-
Preheat your oven to 350°F (175°C).
-
Grease a 9×9-inch baking dish.
-
In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined.
-
Stir in the diced onion, chopped spinach, diced cherry tomatoes, shredded zucchini, and half of the shredded parmesan cheese.
-
Pour the mixture into the prepared baking dish.
-
Sprinkle the remaining parmesan cheese evenly over the top.
-
Bake for 40-45 minutes, or until the center is set and the top is golden brown.
-
Allow to cool for 5 minutes before slicing and serving.
Notes
Feel free to customize the vegetables based on your preferences or seasonal availability.
This dish can be made ahead and stored in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for a quick and convenient meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American