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Close-up of a beautifully plated dish of 3icalab2w6 on a light grey plate.

3icalab2w6

A delicious baked egg and cheese casserole packed with fresh vegetables and herbs, perfect for a nutritious breakfast or brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dairy
  • 2 cups cottage cheese
  • 1 cup shredded cheddar cheese
Vegetables
  • 1 cup chopped spinach fresh or frozen
  • 1 cup diced bell peppers any color
  • 1 cup diced tomatoes fresh or canned, drained
  • 1/2 cup diced onion
Eggs
  • 4 large eggs
Spices & Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
Other
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  2. Mix cottage cheese, cheddar, spinach, peppers, tomatoes, onion, garlic powder, onion powder, salt, black pepper, and red pepper flakes.
  3. Whisk eggs and combine with the cheese mixture.
  4. Pour into the dish and bake for 30-35 minutes until golden and set.
  5. Cool for 5-10 minutes, garnish with parsley, then serve.

Notes

Use fresh parsley for best flavor and consider adding hot sauce for extra spice.