Egg Bake with Cottage Cheese & Veggies. High protein breakfast recipe for meal prep 👌🏻gluten-free.

Ingredients

• 8 large Eggs (beaten)
• 1 cup Cottage Cheese (low‑fat)
• 2 cup Mixed Vegetables (diced small (bell pepper, onion, spinach))
• 0.5 cup Shredded Cheddar Cheese (grated)
• 1 tablespoon Olive Oil (for roasting vegetables)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 375°F

2. Dice Vegetables

   Using a knife and cutting board, dice bell pepper, onion, and spinach into small, bite‑size pieces.

   Time: PT10M

3. Roast Vegetables

   Toss the diced vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes, or until softened and lightly caramelized.

   Time: PT15M

   Temperature: 375°F

4. Prepare Egg Mixture

   While the vegetables roast, whisk the eggs in a mixing bowl. Stir in cottage cheese, shredded cheddar, and a pinch of salt and pepper until smooth.

   Time: PT5M

5. Combine and Transfer

   Remove the roasted vegetables from the oven, transfer them to the greased baking dish, and pour the egg‑cottage cheese mixture over them. Gently stir to distribute evenly.

   Time: PT5M

6. Bake the Casserole

   Place the baking dish back in the oven and bake for 25 minutes, or until the center is set and the top is golden brown.

   Time: PT25M

   Temperature: 375°F

7. Rest and Serve

   Remove the casserole from the oven, let it rest for 5 minutes, then slice and serve warm.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

22 g

Carbohydrates

6 g

Fat

20 g

Fiber

2 g