Description
A high-protein, low-carb breakfast casserole featuring eggs, cottage cheese, and vegetables. Perfect for meal prep and family breakfasts, this dish is both nutritious and filling.
Ingredients
- 12 large eggs
- 2 cups cottage cheese (4% or 2% fat)
- 1 cup shredded cheddar cheese
- 1 cup baby spinach, chopped
- 1 red bell pepper, diced
- 1 small onion, finely diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Cooking spray for greasing
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Grease 9×13 inch baking dish with cooking spray.
Making the Egg Bake
- In a large bowl, whisk together:
- Eggs
- Salt
- Pepper
- Dried oregano
- Dried thyme
- Red pepper flakes (if using)
- Stir in:
- Cottage cheese
- 3/4 cup shredded cheddar cheese (reserve 1/4 cup for topping)
- In the prepared baking dish, layer:
- Chopped spinach
- Diced bell pepper
- Diced onion
- Sliced mushrooms
- Minced garlic
- Pour egg mixture over vegetables.
- Gently stir to ensure vegetables are evenly distributed.
- Top with remaining 1/4 cup cheddar cheese.
- Bake for 35-40 minutes until:
- Center is set
- Edges are lightly golden
- Knife inserted in center comes out clean
- Let rest for 5-10 minutes before serving.
Notes
- Can be made ahead and reheated
- Customize vegetables based on preference
- Use low-fat cottage cheese to reduce calories
- Add meat like turkey sausage or bacon if desired
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 245
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 310mg