Cottage Cheese & Veggie Egg Bake
A deliciously easy egg bake that is packed with protein. This Cottage Cheese & Veggie Egg Bake is the perfect breakfast for a crowd.
Things are so uncertain right now. Everything surrounding the coronavirus is ever-changing. All of that uncertainty can be unsettling. To say the least.
My response is to surround myself with familiarity and comfort. And I find that in the kitchen. I have always loved cooking – it brings me joy to cook with my boys, to create new recipes and to sit down and enjoy meals together as a family.
So, that’s what I am going to do. I’m going to keep bringing you new recipes because we all still have to eat, right?! Even if you don’t have the ingredients on hand and can’t get to the grocery store just yet, save the recipe for later and just drool over it now.
We are all going to get through this – together. Stay safe and sane everyone; I’ll try my best to do the same ??
This recipe is great because it uses all ingredients I (usually) have on hand and is really easy to make fast! Whatever we don’t eat, I will freeze for later. Just put it in a freezer bag and heat it up when you are ready to eat it!
Baking with Cottage Cheese
Instead of going the traditional route with a cheesy egg bake, this recipe uses cottage cheese. You might wonder why you should bake with cottage cheese? Well, let me tell you! Using cottage cheese in an egg bake gives it a really nice rich texture. You accomplish this by only using the cottage cheese, not regular cheese as in typical egg bakes. In addition, using cottage cheese adds a ton of protein to this recipe.
It’s packed with protein and veggies and can easily be customized. Hope you enjoy!
Cottage Cheese & Veggie Egg Bake Ingredients
Based on the name, I bet you can guess the two main ingredients in this Cottage Cheese Egg Bake! Here are all the ingredients you will need:
- cottage cheese
- eggs
- mushrooms
- bell peppers
- green onions
- butter
- salt and pepper
- any other veggies and meat you would like!
Love Breakfast Foods?
Try some of our other popular breakfast recipes!
- Raspberry Streusel Muffins
- Easy Sweet Potato Toast
- The Best Green Smoothie
- Healthy Banana Chocolate Chip Muffins
Healthy, Quick & Easy Recipes
Whenever I ask my readers what types of recipes they would like to see more of, the resounding answer is always “quick and easy dinners”. I always like hearing that answer because those are the kind of recipes that I want to make. So, whenever you come to Land of 10,000 Recipes, you will always be able to find recipes that are healthy, quick and easy!
Tips for Involving Kids
- Have them help you cut up all the veggies. This is a great recipe to get your kids involved with cutting since the veggies used are a little easier to cut.
- Let your kids help you sauté the vegetables (with supervision of course)!!
- Have your kids help you stir up the egg and veggie mixture.
- Kids Knives: These are so great to have if you ever have kids cooking with you. These knives are able to cut through all sorts of fruits and vegetables but won’t cut their little fingers. These knives provide the perfect opportunity to get your kids to help you in the kitchen!
- There is always going to be a mess when you cook with your kids but, like my little guy Will says, “It’s okay Mom, chefs make messes and then they clean it up.” Have fun cooking with your kids!
Cottage Cheese and Veggie Egg Bake
Ingredients
- 12 eggs
- 1½ cups cottage cheese
- 8 oz mushrooms sliced
- 1½ cups bell peppers diced
- 4 green onions diced
- 1 Tbsp butter
- salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- While the oven is preheating, sauté the mushrooms and bell peppers in the butter, salt and pepper. If you are using meat, you will want to cook it at this time as well.8 oz mushrooms, 1½ cups bell peppers, 1 Tbsp butter, salt and pepper
- Crack the eggs into a bowl and whisk until combined.12 eggs
- Add cottage cheese and sautéed veggies. Stir to combine.1½ cups cottage cheese
- Mix in green onions and season with salt and pepper.4 green onions
- Spray a 9×13 pan with olive oil and pour in the egg and veggie mixture.
- Bake at 375 for 40 – 45 minutes. If the eggs start getting brown on the top, cover with aluminum foil and continue cooking.
- Serve warm and enjoy!
Can this recipe be used or turned into muffins for freezing (meal prep)
Yes! I have done this before. Just follow the recipe as it is written until it instructs you to pour it into the 9×13 pan. Instead, divide the mixture evenly into muffin tins and bake at 375 for 15-17 minutes (or until eggs are set). Enjoy!
Sounds like a yummy recipe, and I like the idea of putting them in muffin tins for grab and go! I think I will add some sliced black olives and diced jalapenos?
Those sound like delicious additions!
Can this be put together the night before, refrigerated and then baked in the morning?
Yes, you can definitely do this. I hope you enjoy!