Description
This Cheesy Veggie Egg Bake is a hearty, protein-packed dish perfect for breakfast or brunch. Combining sautéed mushrooms, bell peppers, green onions, and creamy cottage cheese with eggs, this casserole delivers a flavorful, comforting meal that’s easy to prepare and bake to perfection.
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 the baking pan
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the optimal baking temperature.
- Sauté Vegetables: In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and diced bell peppers, season with salt and pepper, and sauté until they are tender and lightly browned, about 5-7 minutes.
- Prepare Egg Base: Crack the 12 eggs into a large mixing bowl and whisk them thoroughly until fully combined for a consistent texture.
- Combine Ingredients: Stir in 1½ cups of cottage cheese and the sautéed mushrooms and bell peppers into the beaten eggs. Mix well to distribute the vegetables and cheese evenly throughout the mixture.
- Add Green Onions and Season: Fold in the diced green onions, then adjust the seasoning by adding salt and pepper to taste, ensuring balanced flavor.
- Prepare Baking Dish: Lightly 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 preheated oven and bake for 40-45 minutes, or until the egg bake is set and lightly golden on top. If the top starts to brown too quickly, cover it loosely with foil to prevent over-browning.
- Serve: Remove from the oven, let it cool slightly, then serve warm and enjoy your cheesy veggie egg bake!
Notes
- For added flavor, consider sprinkling some shredded cheese on top before baking.
- The bake can be prepared the night before; simply refrigerate before baking the next morning.
- Feel free to substitute cottage cheese with ricotta or cream cheese for a different texture.
- This dish freezes well; cut into portions and freeze for up to 3 months.
- Use a non-stick or well-greased baking pan to ensure easy serving.
