Broccoli Egg Bake with Cottage Cheese, Easy Breakfast
This perfectly fluffy Broccoli Egg Bake with Potatoes, Red Bell Peppers & Cottage Cheese is a delicious & easy breakfast option for the holidays! A fluffy blend of eggs and cottage cheese mixed with veggies and topped with parmesan that all comes together in one baking dish. Prep it in advance and breakfast will be waiting for you in the morning!
Equipment
- 1 baking dish
Ingredients
- 1 heaping cup broccoli, chopped into small pieces
- ½ cup red bell pepper, chopped into small pieces
- 1 cup baby red potatoes, chopped into small pieces (or baby yellow potatoes)
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt (plus more for cooking vegetables)
- ¼ teaspoon black pepper (plus more for cooking vegetables)
- 12 large eggs
- ¾ cup cottage cheese
- 1 cup parmesan cheese, divided (half for mixing and half for topping)
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C). Prep a 9x13 in casserole dish by spraying it with a non-stick spray. Chop the vegetables into small pieces. You want them to be in smaller pieces so they distribute evenly and bake all the way through. Add the chopped veggies to the baking dish and drizzle on a teaspoon of olive oil and a pinch of salt ( up to ½ tsp) and pepper (up to ¼ tsp) Give them a toss and roast in the preheated oven for 15 minutes.
- While the vegetables bake, in a large bowl, whisk together the 12 eggs, ¾ c cottage cheese, ½ cup of the parmesan cheese, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder.
- When the vegetables are starting to brown, remove them from the oven and pour egg mixture on top. Given everything another mix and then top it with the remaining ½ c of parmesan cheese.
- Bake everything in the preheated oven for 30-35 minutes or until the edges are set and the center is golden brown and barely jiggly. Bake time will vary depending on your oven.
- Hint: Be sure to spray your baking dish with a cooking spray before pouring the egg mixture in so that it doesn't get stuck to the pan!
Video
Notes
Expert Tips
- Crack your eggs on a flat, clean surface instead of the edge of the bowl. This helps make it less likely you'll get shell in the bowl.
- Dice the vegetables pretty small in order to ensure they distribute evenly through the egg mixture.
- Cut the finished egg bake into the portion sizes you want and store it in separate containers to have ready to grab and go in the morning.
- Meal Prep -To make this egg bake in advance for the following day, complete all the steps up until baking it. Cover the unbaked egg casserole in the prepared baking dish and store it in the fridge for up to 1 day. When ready, bake it according to the recipe instructions.
- Refrigerator - Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or air fryer.
- Freezer - Let it cool to room temperature and store in a freezer-safe container like a freezer bag in the freezer for up to 2 months. To reheat, thaw in the fridge and heat in the microwave, on the stove top, or in a hot oven or air fryer.
Tried this recipe?Let us know how it was!