Description
This Tuscan Cottage Cheese Egg Bake is a hearty and flavorful dish that’s perfect for breakfast or brunch. Packed with protein from cottage cheese and eggs, and loaded with fresh veggies and herbs, it’s a satisfying meal that’s easy to make.
Ingredients
Units
Scale
Cottage Cheese Mixture:
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
Veggie Layer:
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 2 cups baby spinach
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Additional:
- 1/4 cup grated Parmesan cheese for topping
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare Cottage Cheese Mixture: In a bowl, mix together cottage cheese, mozzarella, Parmesan, garlic, and basil. Set aside.
- Saute Veggies: In a skillet, heat olive oil over medium heat. Add bell peppers, onion, and spinach. Cook until veggies are softened, about 5 minutes.
- Assemble the Bake: Spread the cottage cheese mixture in the baking dish. Top with sautéed veggies.
- Whisk Egg Mixture: In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour over the cottage cheese and veggies.
- Bake: Sprinkle the top with Parmesan cheese. Bake for 25-30 minutes until the eggs are set.
- Serve: Garnish with fresh basil leaves before serving.
Notes
- This dish can be customized with your favorite veggies and herbs.
- Leftovers can be refrigerated and reheated for a quick meal.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 230mg
