Description
A wholesome, protein-rich baked egg dish with creamy cottage cheese, fresh vegetables, and a cheesy Parmesan topping. Perfect for a healthy breakfast or brunch that’s easy to prepare and packed with flavor.
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 (or more to taste)
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¼ teaspoon black pepper (or more to taste)
Instructions
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Preheat oven to 350°F (175°C). Lightly 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 smooth and combined.
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Fold in diced onion, chopped spinach, diced cherry tomatoes, and zucchini.
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Stir in half of the shredded Parmesan cheese.
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Pour mixture into the prepared baking dish and spread evenly.
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Sprinkle remaining Parmesan cheese evenly on top.
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Bake for 35-40 minutes, or until eggs are set and lightly golden on top. A toothpick inserted into the center should come out clean.
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Allow to cool slightly before slicing and serving.
Notes
Customize with your favorite vegetables or herbs for variety
Substitute cottage cheese with ricotta or Greek yogurt for a different texture.
Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Keywords: baked eggs, cottage cheese casserole, healthy breakfast, vegetable egg bake, low carb