Description
A protein-packed, low-carb breakfast casserole that combines fluffy eggs, creamy cottage cheese, fresh veggies, and Parmesan cheese. This savory bake is easy to prep ahead, perfect for meal prep or a nutritious family breakfast.
Ingredients
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12 eggs
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1 cup cottage cheese
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½ cup yellow onion, diced (about ½ onion)
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1 cup spinach, chopped
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6 cherry tomatoes, diced (about ½ cup)
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½ zucchini, diced or shredded (about ½ cup)
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1 cup shredded Parmesan cheese, divided
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1 teaspoon garlic powder
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper (adjust to taste)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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In a large bowl, whisk together eggs, cottage cheese, garlic powder, salt, and black pepper until well combined.
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Stir in diced onion, chopped spinach, diced cherry tomatoes, and zucchini.
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Fold in half of the shredded Parmesan cheese.
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Pour the mixture into the prepared baking dish and spread evenly.
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Sprinkle the remaining Parmesan cheese on top.
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Bake for 35-40 minutes, or until the egg bake is set and the top is lightly golden. A toothpick inserted in the center should come out clean.
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Let cool slightly before slicing and serving.
Notes
Feel free to add other veggies like bell peppers or mushrooms.
For a dairy-free version, substitute cottage cheese and Parmesan with vegan alternatives.
This bake stores well and reheats nicely for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Keywords: egg bake, cottage cheese casserole, breakfast casserole, healthy breakfast, low carb