Description
This Cheesy Veggie Egg Bake is a delicious and hearty breakfast dish featuring fluffy eggs combined with sautéed mushrooms, bell peppers, green onions, and creamy cottage cheese. Baked to perfection, it makes a perfect make-ahead meal for busy mornings or brunch gatherings.
Ingredients
Scale
Egg Mixture
- 12 eggs
- 1½ cups cottage cheese
- 4 green onions, diced
- Salt and pepper to taste
Vegetables
- 8 oz mushrooms, sliced
- 1½ cups bell peppers, diced
Other
- 1 Tbsp butter
- Olive oil spray (for greasing pan)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the egg mixture.
- Sauté Veggies: In a pan, melt butter over medium heat. Add sliced mushrooms and diced bell peppers, seasoning with salt and pepper. Cook until vegetables are tender and slightly browned.
- Prepare Eggs: Crack the eggs into a large mixing bowl and whisk thoroughly until the yolks and whites are fully combined.
- Add Ingredients: Stir the cottage cheese and the sautéed vegetables into the whisked eggs, mixing well to evenly distribute flavors.
- Season: Incorporate the diced green onions into the egg mixture, then adjust seasoning with salt and pepper as desired.
- Prepare Pan: Spray a 9×13 inch baking pan with olive oil to prevent sticking. Pour the egg and vegetable mixture evenly into the pan.
- Bake: Place the pan in the oven and bake for 40-45 minutes at 375°F. If the top starts to brown too much, cover loosely with foil to prevent over-browning.
- Serve: Remove from oven once the eggs are set and lightly golden on top. Let cool slightly and serve the egg bake warm.
Notes
- You can customize this recipe by adding other vegetables like spinach or zucchini.
- Make sure not to overbake to keep the egg bake moist and tender.
- Use low-fat cottage cheese to reduce fat content if desired.
- This recipe can be prepared a day in advance and reheated for a quick breakfast.
- For easier slicing, allow the bake to cool for a few minutes after baking.
