Vegetable Breakfast Bake

A protein-packed and customizable dish perfect for busy mornings, loaded with eggs, cottage cheese, and mixed vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

6 units eggs
1 cup cottage cheese
2 cups mixed vegetables (e.g., bell peppers, spinach, zucchini) Feel free to use any vegetables you have on hand.
1/2 cup shredded cheese (optional) Experiment with different cheeses for added flavor, like feta or mozzarella.
Salt and pepper to taste
Breakfast meat (e.g., sausage or bacon, optional)

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs and cottage cheese until well combined.
Stir in the mixed vegetables and any optional breakfast meat.
Season with salt and pepper to taste.
Pour the mixture into a greased baking dish.
Sprinkle the top with shredded cheese, if using.
Bake for 25-30 minutes or until the eggs are set and the top is golden.
Let cool for a few minutes before slicing and serving.

Notes

Serve warm, cut into squares for easy serving. Pairs well with fresh fruit, toast, or salad. Store leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices well-wrapped.