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Loaded Veggie Breakfast Egg Bake

Loaded Veggie Breakfast Egg Bake
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Enjoy a hearty start to your day with our Loaded Veggie Breakfast Egg Bake. Each slice features a harmonious blend of crisp, roasted vegetables encased in a lightly set egg custard, interspersed with pockets of melty cheddar and tangy feta, offering a balance of textures and flavors that invigorate the palate.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 medium red bell pepper, finely diced
  • 1 cup mushrooms, finely chopped
  • 1 cup zucchini, diced
  • 1 cup fresh spinach, roughly chopped
  • 6 large eggs, room temperature
  • 1 cup cottage cheese
  • 1/3 cup full-fat Greek yogurt
  • 1 oz feta cheese, crumbled
  • 2 oz cheddar cheese, grated
  • 1 teaspoon kosher salt, adjust to taste
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). This temperature ensures the egg bake cooks evenly and the top browns nicely without drying out.
  2. Heat a large non-stick skillet over medium heat (about 325°F). Add 1 tablespoon olive oil and let it heat for 30 seconds until shimmering. This ensures the vegetables sauté evenly without sticking.
  3. Add the onion and sauté for 3-4 minutes until translucent and slightly golden. This develops a sweet base flavor for the bake.
  4. Add the red bell pepper, mushrooms, and zucchini. Cook for another 5-6 minutes until softened and most of the moisture has evaporated. This prevents the egg bake from becoming watery.
  5. Stir in the spinach and cook for an additional 1-2 minutes until wilted. Remove from heat. Spinach releases moisture quickly, so it’s important to cook it briefly to prevent sogginess.
  6. In a large mixing bowl, whisk together the eggs, cottage cheese, Greek yogurt, kosher salt, and black pepper until smooth and well combined, about 45 seconds. This mixture serves as the custard base and needs thorough mixing to ensure uniform texture and seasoning.
  7. Fold the sautéed vegetables into the egg mixture gently. Be careful not to overmix — just enough to evenly distribute the vegetables throughout the egg custard.
  8. Transfer the mixture into a greased 9×13-inch baking dish, then scatter crumbled feta and grated cheddar evenly over the top. This cheese topping melts and browns, adding a savory and rich layer to the dish.
  9. Bake in the preheated oven on the center rack for 30-35 minutes until the edges are set, the top is golden brown, and a toothpick inserted in the center comes out clean. Slightly underdone center is okay as it will carry-over cook.
  10. Allow to cool in the pan on a wire rack for 5 minutes before slicing. This resting time helps the bake set and makes it easier to cut without crumbling.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions wrapped in plastic wrap, then placed in a freezer bag for up to 3 months. Reheat in a preheated oven at 350°F (177°C) for 8-10 minutes or in the microwave for 45-60 seconds.

Nutrition

Keywords: egg bake, breakfast casserole, veggie breakfast, make-ahead breakfast

Find it online: https://thehighproteinrecipes.com/loaded-veggie-breakfast-egg-bake/