Roasted Vegetable Cottage Cheese Egg Bake

5 from 4 votes

Roasted Vegetable Cottage Cheese Egg Bake

Baked in a pie dish, this easy cottage cheese egg bake is loaded with roasted broccoli and mushrooms and spinach for a protein-packed vegetarian breakfast recipe.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For broccoli and mushrooms

2 cups small to medium broccoli florets
8 ounces sliced baby bella or cremini mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 scallion, thinly sliced

For egg & cottage cheese base

6 large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup 2% - 4% cottage cheese
1 cup torn baby spinach
1/3 cup grated parmesan
1 tablespoon minced chives

Instructions

Preheat the oven to 425 degrees F with a sheet pan on the middle rack.
In a large bowl, toss the broccoli and mushrooms with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Carefully spread the broccoli and mushrooms across the hot sheet pan. Roast for 12-15 minutes, flipping halfway through roasting. The broccoli should be bright green and the mushroom should be lightly browned. Take the pan out of the oven and toss the garlic and scallions with the vegetables on the baking sheet.
Reduce the oven temperature to 375 degrees F. Lightly grease a 9-inch pie dish with oil.
In a large bowl, whisk together the eggs, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cottage cheese.
To assemble the egg bake, spoon about 3/4 of the roasted mushrooms & broccoli, half the spinach and half the parmesan cheese into the pie dish.
Pour in the egg mixture. Top with the remaining mushrooms & broccoli, spinach, parmesan and chives.
Bake for 40-45 minutes until just set in the middle.

Notes

Instead of parmesan, you can use a shredded cheese such as cheddar or mozzarella or crumbled feta cheese.

Let leftovers cool to room temperature before you store them. Keep them in an airtight container in the refrigerator up to 4 days. You can serve them cold. Or let them sit out, so they warm up to room temperature. You can reheat slices in a quick 10-12-second blast in the microwave.

To save leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight.

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