Vegetable Breakfast Bake

A delightful and nutritious breakfast option packed with fluffy eggs, creamy cottage cheese, and vibrant vegetables, perfect for busy mornings or family gatherings.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

6 large large eggs
1 cup cottage cheese
2 cups mixed vegetables (bell peppers, spinach, onions, etc.)
1 cup shredded cheese (cheddar or your choice)
Salt and pepper to taste
Optional: cooked breakfast meat (sausage, bacon, etc.)

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the eggs and cottage cheese until smooth and well combined.
Stir in the mixed vegetables and shredded cheese. Season with salt and pepper to your liking.
If using breakfast meat, fold it in gently to distribute it evenly throughout the mixture.
Pour the mixture into a greased baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
Let it cool slightly before slicing and serving.

Notes

Serve warm, garnished with fresh herbs or extra cheese if desired. Pairs well with fresh fruit, salsa, or a salad. Can be made ahead and stored in the fridge for 3-4 days or frozen for 2-3 months.