High-Protein Veggie Bake with Cottage Cheese
High-Protein Veggie Bake with Cottage Cheese is a wholesome, protein-packed dish made with eggs, creamy cottage cheese, and colorful vegetables. It’s light yet filling, perfect for breakfast, brunch, meal prep, or a simple weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 6 large eggs
- 1 1/2 cups cottage cheese
- 2 cups mixed fresh vegetables (bell peppers, zucchini, mushrooms, broccoli, or spinach)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs (parsley, dill, thyme, or basil), chopped
- Optional toppings: 1/2 cup shredded cheese, halved cherry tomatoes, sliced avocado
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and firmer vegetables for 5–7 minutes until softened. Add spinach last, just until wilted.
- In a large bowl, whisk together eggs, cottage cheese, salt, pepper, and herbs until well combined.
- Fold the cooked vegetables into the egg mixture.
- Pour mixture into the prepared baking dish and spread evenly.
- Add optional toppings like shredded cheese or cherry tomatoes.
- Bake for 25–30 minutes, until set in the center and lightly golden on the edges.
- Let cool slightly before slicing and serving.
Notes
- Drain excess moisture from vegetables to avoid a watery bake.
- Use full-fat cottage cheese for a creamier texture.
- Make mini versions in muffin tins for grab-and-go meals.
- Add cooked quinoa or chickpeas for extra protein.
- Whip egg whites separately and fold in for a fluffier bake.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 215mg
