Description
This Cheesy Vegetable Egg Bake is a hearty and flavorful breakfast casserole featuring sautéed bell peppers, onions, spinach, and garlic blended with a custardy egg and cottage cheese mixture, topped with sharp cheddar cheese. It’s baked to golden perfection, making a perfect make-ahead brunch or protein-packed breakfast.
Ingredients
Scale
Vegetable Sauté
- 1 tablespoon olive oil or grapeseed or avocado oil
- 1 cup bell pepper diced, red, yellow, or orange
- 1 cup yellow onion finely diced
- 3 cup baby spinach packed, roughly chopped
- 2 garlic cloves minced
Egg Mixture
- 12 large eggs
- 2 cup cottage cheese
- 1 tablespoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
Assembling
- 2 cup sharp cheddar cheese shredded, divided
- green onions or chives sliced, optional garnish
Instructions
- Preheat oven: Preheat your oven to 350°F and grease a 9×13-inch casserole dish to prevent sticking.
- Sauté vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and bell peppers, cooking for about 5 minutes until they begin to soften.
- Add spinach and garlic: Add the chopped spinach and minced garlic to the skillet. Cook for an additional minute until the spinach wilts and the garlic becomes fragrant. Remove from heat and allow the mixture to cool slightly.
- Mix eggs and seasonings: In a large mixing bowl, whisk together the eggs, cottage cheese, Dijon mustard, salt, garlic powder, and paprika until fully combined. For a creamier texture, you can use an immersion blender to blend the mixture gently without overmixing.
- Combine with vegetables: Fold the sautéed vegetables and half of the shredded cheddar cheese into the egg mixture until evenly distributed.
- Assemble casserole: Pour the combined mixture into the prepared casserole dish. Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake uncovered: Remove the foil and continue baking for another 30 minutes, or until the center is set and the top is golden brown.
- Garnish and rest: Once baked, garnish with sliced green onions or chives if desired. Let the casserole cool for at least 5 minutes before slicing and serving.
- Store leftovers: Store any leftovers in the refrigerator and consume within 4 days. To reheat, microwave individual slices for 2-3 minutes or warm the whole casserole covered with foil in a 350°F oven for 20-30 minutes until heated through.
Notes
- For a dairy-free option, substitute cottage cheese with silken tofu and use a dairy-free cheese alternative.
- Use any colored bell peppers (red, yellow, orange) for a colorful presentation.
- Make sure to grease the casserole dish well to avoid sticking.
- Letting the casserole rest after baking helps it set and makes slicing easier.
- Customize by adding other vegetables like mushrooms or zucchini if desired.
