🥦 Veggie-Packed Baked Egg Casserole
This hearty baked egg casserole is fluffy, colorful, and loaded with vegetables. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare, nourishing, and great for meal prep. Serve it warm or at room temperature with a simple salad or fresh tomatoes.
🧾 Ingredients
8 large eggs
1 cup cottage cheese or ricotta
½ cup milk (or plant-based milk)
1 cup broccoli florets, lightly steamed
1 cup bell peppers, diced (red & yellow)
1 cup mushrooms, sliced
1 cup shredded cheese (cheddar, mozzarella, or mix)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme or oregano
Fresh herbs for garnish (optional)
👩🍳 Instructions
Preheat the oven
Preheat to 180°C (350°F). Lightly grease a baking dish.
Sauté vegetables
Heat olive oil in a pan. Sauté mushrooms, bell peppers, and broccoli for 4–5 minutes until slightly tender. Set aside.
Prepare egg mixture
In a large bowl, whisk eggs, milk, cottage cheese, salt, pepper, paprika, and herbs until smooth.
Assemble
Spread the vegetables evenly in the baking dish. Pour the egg mixture over them. Sprinkle shredded cheese on top.
Bake
Bake for 35–40 minutes, until set in the center and golden on top.
Rest & serve
Let rest for 5–10 minutes before slicing. Garnish with fresh herbs if desired.
✅ Notes
Naturally gluten-free
High in protein & vegetables
Great for meal prep (keeps 3–4 days refrigerated)
Can be customized with spinach, zucchini, or feta
If you want, I can also give you a dairy-free version, calorie breakdown, or a make-ahead freezer option.