Description
This Cheesy Veggie Egg Bake is a delicious and nutritious breakfast casserole featuring sautéed mushrooms, bell peppers, green onions, and creamy cottage cheese mixed with eggs. Baked to perfection, this recipe serves 12 and is perfect for meal prepping or a family brunch.
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
- 1 Tbsp butter
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it is ready for baking the egg bake.
- Sauté Veggies: In a pan, melt the butter over medium heat and sauté the sliced mushrooms and diced bell peppers with a pinch of salt and pepper until tender and fragrant.
- Prepare Eggs: Crack all the eggs into a large mixing bowl and whisk them thoroughly until the yolks and whites are fully combined.
- Add Ingredients: Stir the cottage cheese and the sautéed mushrooms and bell peppers into the whisked eggs, mixing well to combine all ingredients evenly.
- Season: Add the diced green onions to the mixture and season with additional salt and pepper to taste, stirring everything together.
- Prepare Pan: Spray a 9×13 inch baking pan with olive oil or cooking spray to prevent sticking. Pour the egg and vegetable mixture evenly into the pan.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes. If the eggs start to brown too much on top before fully set, cover the pan loosely with foil to finish baking without over-browning.
- Serve: Once baked through, remove the egg bake from the oven and let it cool slightly before slicing. Serve warm and enjoy your cheesy veggie egg bake.
Notes
- Cover with foil during baking if top browns too quickly.
- Can add other veggies like spinach or zucchini for variation.
- Use low-fat cottage cheese for a lighter version.
- Great for meal prepping; stores well in fridge for up to 4 days.
